Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols

• Published in: Topics in catalysis Vol. 67; no. 1-4; pp. 300 - 312
• Main Authors: Rajesh, Thangavel Pichaiappa, Basheer, Vajiha Aafrin, Packirisamy, Azhagu Saravana Babu, Ravi, Sai Nandhini, Vallinayagam, Sugumari
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.01.2024; Springer Nature B.V
• Subjects: Acrylamide; Anisidine; Antioxidants; Apple pomace; Carcinogens; Catalysis; Characterization and Evaluation of Materials; Chemistry; Chemistry and Materials Science; Enzymic browning; Frying; Industrial Chemistry/Chemical Engineering; Iodine; Lipids; Original Paper; Oxidation; Pharmacy; Physical Chemistry; Polyphenols; Antioxidants; Polyphenols; Peroxide value; Pomace; Lipid oxidation

The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide and lipid oxidation in fried French fries (APE). Because of the presence of potent acrylamide inhibitors and radical scavengers, polyphenols from apple p...