Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 1; pp. 309 - 312
• Main Authors: Cheng, Ka-Wing, Shi, Jian-Jun, Ou, Shi-Yi, Wang, Mingfu, Jiang, Yue
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 13.01.2010
• Subjects: Acrylamide - chemistry; acrylamides; apples; asparagine; Asparagine - chemistry; Biological and medical sciences; Chemical Aspects of Food Safety; chemical reactions; food contamination; Food Handling; Food industries; Food toxicology; fried foods; Fruit - chemistry; Fruit and vegetable industries; fruit extracts; Fundamental and applied biological sciences. Psychology; glucose; Glucose - chemistry; model food systems; Models, Chemical; Plant Extracts - chemistry; potato chips; proanthocyanidins; reaction inhibition; Solanum tuberosum - chemistry; Acrylamide; proanthocyanidins; fruit extracts; column chromatography; Polyphenol; Potato chips; Fruit; Model reaction; Potato product; Extract; Proanthocyanidin; Column chromatography; Flavonoid
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf902529v

Natural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparagine in distilled water (160 °C for 30 min). Apple extract demonstrated potent inhibition on acrylamide formation. Blueberry, mangosteen, and longan extracts did not have significant impact, whereas dragon fruit extracts enhanced acrylamide formation. Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity. The inhibitory activity was finally corroborated in fried potato crisps. The present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation.