Abstract
The detection of high level of the neurotoxic and carcinogenic acrylamide in heat-treated foodstuffs in 2002 led to an intensive research effort. Among the parameters affecting the level of acrylamide in foods, the effect of antioxidants had not yet been elucidated satisfactorily. Several researchers have investigated the effect of various antioxidants and antioxidative extracts on acrylamide formation, but the data were discordant. Some studies claimed mitigation while others no effect or even an increase. It can be attributed to the ability of antioxidants with different structures or functional groups to react with acrylamide precursors, with intermediates of the reaction or with acrylamide itself, leading to either reducing or promoting effects. The fact that the same kind of antioxidant, or extract and its representative components behaves differently in different studies might be due to the different reaction conditions among the studies, concentrations of the antioxidant, as well as preparative methods of the extract. This review tried to give a broad overview and evident-based understanding about the role of antioxidants on acrylamide formation.
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