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Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips.
Molecules. 2022 Nov 03; 27(21)M

Abstract

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.

Authors+Show Affiliations

Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt. Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany.Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt.Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt.Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany.Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36364343

Citation

Mohdaly, Adel Abdelrazek Abdelazim, et al. "Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant On Carcinogenic Acrylamide Formation in Potato Fried Chips." Molecules (Basel, Switzerland), vol. 27, no. 21, 2022.
Mohdaly AAA, Roby MHH, Sultan SAR, et al. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules. 2022;27(21).
Mohdaly, A. A. A., Roby, M. H. H., Sultan, S. A. R., Groβ, E., & Smetanska, I. (2022). Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules (Basel, Switzerland), 27(21). https://doi.org/10.3390/molecules27217516
Mohdaly AAA, et al. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant On Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules. 2022 Nov 3;27(21) PubMed PMID: 36364343.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. AU - Mohdaly,Adel Abdelrazek Abdelazim, AU - Roby,Mohamed H H, AU - Sultan,Seham Ahmed Rabea, AU - Groβ,Eberhard, AU - Smetanska,Iryna, Y1 - 2022/11/03/ PY - 2022/10/10/received PY - 2022/10/25/revised PY - 2022/10/28/accepted PY - 2022/11/11/entrez PY - 2022/11/12/pubmed PY - 2022/11/15/medline KW - acrylamide KW - agricultural wastes KW - antioxidant activity KW - phenolic compounds KW - potato chips KW - reduction JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 21 N2 - Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/36364343/Potential_of_Low_Cost_Agro_Industrial_Wastes_as_a_Natural_Antioxidant_on_Carcinogenic_Acrylamide_Formation_in_Potato_Fried_Chips_ DB - PRIME DP - Unbound Medicine ER -