Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps
Ka‐Wing Cheng, Jianjun Shi, Shiyi Ou, Mingfu Wang, Yue Jiang
Journal of Agricultural and Food Chemistry
Abstract
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 degrees 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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
apple extract inhibits acrylamide formation
“Apple extract demonstrated potent inhibition on acrylamide formation.”
proanthocyanidin-rich subfraction plays a key role in mediating the inhibitory activity
“Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity.”
blueberry, mangosteen, and longan extracts do not significantly impact acrylamide formation
“Blueberry, mangosteen, and longan extracts did not have significant impact.”