Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes

• Published in: Food chemistry Vol. 123; no. 4; pp. 1149 - 1155
• Main Authors: Kotsiou, Kali, Tasioula-Margari, Maria, Kukurová, Kristína, Ciesarová, Zuzana
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.12.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Acrylamide; acrylamides; Antioxidant activity; Biological and medical sciences; Fat industries; food composition; food contamination; Food industries; food processing; food processing quality; Food toxicology; Fundamental and applied biological sciences. Psychology; heat treatment; model food systems; Olea; oleuropein; olive oil; Olive oil phenols; Oregano; phenolic compounds; phenylacetic acid; Potatoes; tyrosol; Acrylamide; Oregano; Potatoes; Olive oil phenols; Antioxidant activity; Vegetables; Spice; Vegetable oil; Olive oil; Edible oil; Antioxidant; Virgin oil; Potato; Phenol; Tuber; Phenols; Models
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.05.078

In this study the effect of olive oil and oregano phenolic compounds on antioxidant activity (AOA) and acrylamide formation in a model system and fresh potatoes was evaluated. The addition of oregano phenolic extract in the model system resulted in an increase of AOA and in a reduction of acrylamide content, up to 49%, after heating. On the contrary, addition of olive oil extract resulted in AOA reduction and a concentration-dependent effect on acrylamide formation was observed with a reduction up to 15% ( p < 0.05) followed by an increase up to 48%. The same trend, in acrylamide formation, was observed in fresh potatoes but to a lower extent. Finally, addition of tyrosol, oleuropein and p-hydroxyphenylacetic acid in the model system resulted in acrylamide reduction up to 50%. The discrepancy in acrylamide formation, caused by phenolic compounds, is ascribed to their structure and related to their terminal functional hydroxyl and aldehydic groups.