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Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation.
J Sci Food Agric. 2020 Feb; 100(3):1213-1219.JS

Abstract

BACKGROUND

In this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high-performance liquid chromatography mass spectrometry (HPLC-MS). Sensory evaluation was used to evaluate the quality of the products.

RESULTS

The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP (w/w) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP-treated samples and control sample for sensory evaluation.

CONCLUSION

Thus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods. © 2019 Society of Chemical Industry.

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Authors+Show Affiliations

Yu S
School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
Chen Z
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Meng H
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Chen M
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.

MeSH

AcrylamideCookingFood AdditivesGrape Seed ExtractHot TemperatureHumansOxidation-ReductionProanthocyanidinsSnacksSolanum tuberosumTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31680253

Citation

Yu, Shujuan, et al. "Addition of Lipophilic Grape Seed Proanthocyanidin Effectively Reduces Acrylamide Formation." Journal of the Science of Food and Agriculture, vol. 100, no. 3, 2020, pp. 1213-1219.
Yu S, Chen Z, Meng H, et al. Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. J Sci Food Agric. 2020;100(3):1213-1219.
Yu, S., Chen, Z., Meng, H., & Chen, M. (2020). Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. Journal of the Science of Food and Agriculture, 100(3), 1213-1219. https://doi.org/10.1002/jsfa.10132
Yu S, et al. Addition of Lipophilic Grape Seed Proanthocyanidin Effectively Reduces Acrylamide Formation. J Sci Food Agric. 2020;100(3):1213-1219. PubMed PMID: 31680253.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. AU - Yu,Shujuan, AU - Chen,Zhaojie, AU - Meng,Hecheng, AU - Chen,Mingshun, Y1 - 2019/12/03/ PY - 2019/04/27/received PY - 2019/09/07/revised PY - 2019/10/31/accepted PY - 2019/11/5/pubmed PY - 2020/1/23/medline PY - 2019/11/5/entrez KW - French fries KW - acrylamide KW - lipophilic grape seed proanthocyanidin KW - potato crisps KW - reduction SP - 1213 EP - 1219 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 100 IS - 3 N2 - BACKGROUND: In this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high-performance liquid chromatography mass spectrometry (HPLC-MS). Sensory evaluation was used to evaluate the quality of the products. RESULTS: The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP (w/w) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP-treated samples and control sample for sensory evaluation. CONCLUSION: Thus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods. © 2019 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/31680253/Addition_of_lipophilic_grape_seed_proanthocyanidin_effectively_reduces_acrylamide_formation_ L2 - https://doi.org/10.1002/jsfa.10132 DB - PRIME DP - Unbound Medicine ER -