Abstract
AbstractBACKGROUND: Acrylamide has been found in various foods. Many studies have been conducted to mitigate acrylamide formation during the Maillard reaction. In this study, the effects of 35 crude aqueous extracts from dietary plants (spices, fruits, tea, beans and herbs) and 11 phenolic compounds on the mitigation of acrylamide in an asparagine/glucose model system were investigated. A simple method using reversed‐phase high‐performance liquid chromatography with 100% water as mobile phase was developed for acrylamide quantification.RESULTS: Addition of plant extracts significantly influenced acrylamide formation. Extracts of mint, cumin seeds and star anise caused the greatest reductions, of 75%, 73% and 69%, respectively, but Huanggang Ku‐Jing‐Cha extract facilitated acrylamide formation with increases of 18%. Of the phenolic compounds, p‐coumaric acid caused the greatest reduction (53%), whereas hesperetin increased acrylamide content by 9%.CONCLUSION: This study provided a possible use of crude aqueous plant extracts to mitigate acrylamide formation in the Maillard reaction. Copyright © 2009 Society of Chemical Industry
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
