Amount Of Acrylamide Research Articles

The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (p < 0.05) improved the antioxidant potential determined by two tests, ABTS and DPPH. The SBF-enriched cookies were characterized by significantly higher values of crispness and browning index compared to the control cookies. The results of the study indicate that SBF can be successfully used as a component of bakery products. In conclusion, the cookies with SBF can show improved technological and functional properties and constitute an added value bakery product that could provide health benefits.

Reduction of Nitrate and Acrylamide in Heat-processed Meats using treatment with Lactobacillus Casei and Plant Extracts

Background: Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. Objective: This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. Methods: The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus leaves and stem. The used bacteria was Lactobacillus casei subsp. rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods Results: The results showed that both bacterial treatment and plant extracts could reduce the amount of acrylamide and nitrate. The most reduction in the amount of acrylamide and nitrate was obtained by adding Thymus and Nigella sativa extracts, followed by coriander extract and bacterial inoculum. Also, bacterial treatment was more effective for nitrate reduction than acrylamide. Conclusion: It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat.

Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study

The objective of current research was to measure the amount of acrylamide in falafel samples by GC–MS (Gas chromatography–mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.83 mg/kg (ranged from 0.12 to 3.75 mg/kg). Also, the results showed lower temperature and frying with electric oven and low oil, reduces the average formation of acrylamide (0.73 ± 0.42 mg/kg), while frying at high temperature and frying with gas and immersion in edible oil, increases the average amount of acrylamide formation (1.72 ± 0.86 mg/kg). The highest and lowest average amount of acrylamide was observed in falafel cooked with canola oil (1.57 ± 0.96 mg/kg) and cooked with soybean oil (0.92 ± 0.32 mg/kg), respectively. Based on the MCS (Monte Carlo Simulation) results, the THQ (Target Hazard Quotient) and ILCR (Incremental Lifetime Cancer Risk) related to exposure to acrylamide via commercial falafel for adults were 2.72E-2 and 2.77E-5; and for children were 9.69E-2 and 9.25E-5, respectively. Therefore, there doesn't a significant health risk from falafel consumption.

The thermal stability mechanism of MBA-crosslinked PPGs: Insights from macroscopic phenomena to chemical reactions

Preformed particle gels (PPGs) is one of the most efficient enhanced oil recovery techniques used for conformance control. Evaluating the thermal stability of PPGs and understanding their thermal stability mechanism are crucial for the development and application of high-temperature-resistant PPGs. We focused on conventional N, N′-methylene-bis-acrylamide (MBA) crosslinked PPGs, systematically analyzing the macroscopic state changes, microstructural changes, and chemical reactions occurring during the ageing process in 1 % NaCl solution at different temperatures, and delved into their thermal stability mechanism. Our findings revealed that the swelling ratio (SR) of PPGs during ageing is correlated with temperature, showing three distinct patterns: a stable SR at low temperatures (<60 °C), a period of unchanged swelling followed by a continuous increase within the intermediate temperature range (70–90 °C), and a rapid swelling leading to sol conversion at high temperatures (>95 °C). Scanning electron microscope observations and elastic modulus analysis confirmed that the microstructure of PPGs remains stable when the SR was unchanged, while continuous increases in the SR indicated damage to the gel's micro-network structure. X-ray photoelectron spectrum and carbon nuclear magnetic resonance spectroscopy indicated that no chemical reactions occurred in PPGs at temperatures not exceeding 60 °C. When temperature was 70–100 °C, a small amount of acrylamide (AM) hydrolysis occurred initially, which then sequentially triggered the hydrolysis of MBA crosslinkers and 2-Acrylamido-2-methylpropane sulfonic acid (AMPS) due to the catalytic effect of undissociated carboxyl. At temperatures above 100 °C, hydrolysis reactions occurred simultaneously in AM, MBA crosslinkers, and AMPS. The thermal stability of MBA-crosslinked PPGs is indeed related to the thermal stability of the MBA, but it can be reduced by the influence of other non-temperature-resistant monomers, such as AM. This study provides insights into the thermal stability mechanisms of PPGs and guidance for the development of high-temperature-resistant PPGs.

Graphene quantum dots mediated acrylamide biosensing

Acrylamide (AA) is an unwanted food processing contaminant produced during cooking at high temperatures through the Maillard reaction between asparagine and reducing sugars or reactive carbonyls. In humans, it causes significant neurotoxicity, genotoxicity, and possible carcinogenicity. AA is categorized as a ‘Group 2A’ carcinogen by the International Agency for Research on Cancer (IARC). Bread, biscuits, and potato crisps are examples of foods heavy in starch that contain significant quantities of AA. Consequently, the detrimental effects of AA on human health make determining its quantitative content a crucial matter. Here, by immobilizing Hemoglobin nanoparticles (HbNPs) onto graphene quantum dots (GQDs) decorated pencil graphite (PG) electrode, we have developed a highly sensitive electrochemical biosensor for the detection of AA. Using cyclic voltammetry (CV), scanning electron microscopy (SEM), and electrochemical impedance spectroscopy (EIS), the developed working electrode (HbNPs/GQDs/PG) was examined at different stages of its preparation. The ideal pH and temperature for the fabricated biosensor were 5.0 and 35 °C, respectively and the biosensor demonstrated an acceptable level of selectivity, sensitivity, and stability along with a broad linear range (10 nM to 120 nM) and a low detection limit of 2.70 nM. The suggested strategy made use of less costly raw materials to ensure that it should be both effective and environmentally friendly. The sensor was effectively used to measure the amounts of AA in potato crisp samples.

Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting

Acrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica, including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5–56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000–3000 ASNU were applied. In the canefora sample, 59.4–60.7% reductions were observed. However, steam treatment primarily caused 17.1–26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9–22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads.

Optimising Technological Treatments with the Taguchi Approach to Reduce Acrylamide and Improve Colour Properties in Potato Chips

Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced.

Dietary and Smoking Acrylamide and Prostate Cancer Risk: CAPLIFE Study.

Acrylamide is a probable carcinogen. Its main sources are the diet and tobacco. The association between acrylamide intake from the diet and tobacco and prostate cancer (PCa) has not been previously evaluated. We aimed to evaluate the relationship between dietary acrylamide intake and exposure to acrylamide through cigarettes and PCa risk. A population-based case-control (CAPLIFE) study was conducted, including 428 incident PCa cases and 393 controls. Smoking and dietary information, with a validated food frequency questionnaire, was collected. We calculated the amount of acrylamide from both sources, and tertiles (Ts) were created. Multivariable logistic regression and restricted cubic spline models were applied to assess the association between exposure to acrylamide and PCa risk. The median was similar for acrylamide in both dietary and smoking acrylamide among PCa cases and controls. No association was observed between dietary acrylamide intake and overall PCa risk (adjusted ORT3vsT1 = 0.90 (95% CI 0.59, 1.37)). A risk trend was observed for acrylamide exposure from cigarette smoking (p-trend = 0.032), with the highest odds in those subjects with the high exposure to acrylamide through cigarettes (adjusted ORT3vsT1 = 1.67 (95% CI 0.92, 3.04)). The restricted cubic splines suggested a linear relationship. In conclusion, acrylamide from smoking could be positively associated with PCa risk, but no association was observed for dietary acrylamide.

Acrylamide in heat-treated carbohydrate-rich foods in Turkey

ABSTRACT This study was conducted to provide data on the amount of acrylamide (AA) in 270 heat-treated carbohydrate-rich foods in Turkey, determined by gas chromatography-mass spectrometry (GC-MS). A total of 270 samples were analysed and it was found that 85% of potato chips, 80% of biscuits, 85% of cakes, 80% of bread, 80% of roasted peanuts, 80% of roasted nuts and 85% of pretzels contained AA above the limit of quantification (LOQ). Analytical results indicated that 10 corn chips samples, 4 biscuits samples, all bread samples, all wheat bread samples, 2 dried bread samples and 1 pretzel sample contained AA levels above the benchmark levels of 150, 350, 50, 50, 300 and 300 µg/kg, respectively, as set by the European Commission.

Use of irradiated chitosan as a matrix for slow-release urea and in vitro fermentation characteristics of slow-release urea supplementation in ruminant rations

Background and Aim: Irradiated chitosan can be used as a matrix for slow-release urea (SRU) production. This study aimed to (1) determine the optimal formulation of irradiated chitosan matrix for controlling nitrogen release and (2) evaluate the characteristics of SRU in vitro fermentation based on irradiated chitosan as a feed supplement. Materials and Methods: In the first phase of the investigation, four chitosan-based SRU formulations with varying amounts of acrylamide (3 and 5 g) and gamma irradiation (5 and 10 kGy) were evaluated. Scanning electron microscopy, Fourier transform mid-infrared spectroscopy, and ammonia release characteristics were used to observe morphological, functional group, and ammonia release characteristics. In the second phase of research, the most effective SRU formulation was utilized as a supplement to ruminant rations based on rice straw, sorghum straw, and alfalfa. Gas production, rumen fermentation characteristics, and methane gas production were observed in vitro. Results: On the basis of surface image analysis, the four SRU formulas generate a similar appearance. Compared with untreated urea, the SRU3 formula reduced the percentage of ammonia emission by 12.85%–27.64% after 24 h of incubation (p = 0.05), as determined by the first phase study. SRU3 became the basis for the second testing phase. The addition of SRU3 did not affect the optimal gas production in vitro. SRU3 treatment produced less gas than Optigen® treatment (p = 0.05). With regard to rumen fermentation and digestibility, Optigen® yielded better results than SRU3 (p = 0.05). However, the treatment with SRU3 resulted in reduced methane production compared to that in the control (p = 0.05). Conclusion: Irradiated chitosan as an SRU matrix may control the release of ammonia in the rumen medium. The SRU3 formulation is the most effective. The addition of SRU to rice straw-based rations reduces methane production without affecting in vitro digestibility. Keywords: fermentation characteristics, irradiated chitosan, ruminant, slow-release urea.

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks).

In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylamide formed in the process of obtaining rusks. The effect of the concentration of β-glucans in oat fiber preparations at 20% and 30% and the amount of preparations used at 10%, 15%, and 20% was investigated. On the basis of the obtained test results, it was shown that the most optimal concentration of oat fiber preparation in rusks recipe is at 15%, regardless of the content of β-glucan in it. This concentration makes it possible to reduce the amount of acrylamide formed in baked goods and rusks by ~70% and ~60%, respectively, while maintaining the desired physical and chemical properties of the product. In addition, it was shown that the browning index and water activity strongly correlate with the content of acrylamide in rusks, which makes them good markers of this compound in rusks. The use of hydrocolloids in the form of oat fiber preparations with different contents of β-glucan as a tool for reducing the amount of acrylamide in rusks, at the same time, offers the possibility of enriching these products with a soluble dietary fiber with health properties.

The efficacy and lipid degradation properties resulting from corncob biochar treatment for acrylamide reduction in reused palm oil

Acrylamide is a carcinogenic compound commonly found in deep fried food. Given the health adverse effects of acrylamide, innovative techniques that can reduce acrylamide formation during frying is desirable while maintaining oil quality. This study examined how used palm oil treated with corncob biochar changed the amount of acrylamide and the composition of lipids. The biochar was mixed with used oil (ratio 1:10 (w/w)) for 15 h and the chemical properties of the oil were determined. The properties of biochar treated oil were compared with fresh oil, which formed the control, and used oil prior to biochar treatment. The results of oxidation (PV, TBARs) were significantly lower when the used oil was treated before being fried again. The use of biochar did not alter the fatty acid profile of the oil. Acrylamide content in fried potatoes was reduced by half compared to 2nd used oil (2 mg/100g) and 2nd used oil treated with biochar (0.8 mg/100g). This preliminary study shows that biochar made from agricultural waste has the potential to be used as an oil recycling material for a more sustainable alternative approach. Moreover, the method is applicable to industrial contexts and the material is safe for the environment.

Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

Whole wheat bread is increasingly consumed worldwide. The objective of this study was to evaluate the effect of the addition of spent coffee grounds (SCG), juice of lemon fruits (L) and juice of rosemary leaves (R), and fermentation duration on the acrylamide reduction in whole wheat breads. The dough, comprising whole wheat flour (W), SCG, L, R, and salt, was fermented for 60 min and for 120 min, separately, and baked at 180°C for 20 min. Data were subjected to one-way analysis of variance (ANOVA) using SAS System for Windows. Tukey’s test was used to differentiate between treatment means. The least significant difference was accepted at p ≤ 0.05 . Control (with no SCG, L, or R added) whole bread from the Gihundo variety had the highest content of acrylamide (47.23 μg kg-1). Dough incorporated with ingredients (Gihundo W: SCG+LR) gave bread (Gihundo W:SCG+LR) with the lowest acrylamide content (10.5 μg kg-1). The acrylamide content was significantly higher in all breads from dough fermented for 60 min than that of the breads from dough fermented for 120 min. The results of the current study support the use of SCG+LR and an extended fermentation duration as techniques to reduce the amount of acrylamide in whole wheat breads.

Thiol-ene click derivatization reaction coupled with ratiometric surface-enhanced Raman scattering for reproducible and accurate determination of acrylamide.

Acrylamide (AA) is a carcinogen mainly ingested through food and drinking water, making its accurate determination crucial for both food safety and environmental protection. Herein, we proposed a derivatization-based ratiometric surface-enhanced Raman scattering (SERS) method for the quantification of AA. High density Au NPs were anchored to the surface of Cu-TCPP MOF nanosheets (MOFNs) to form the SERS sensor. The abundant Raman "hot spots" at the nanogaps generated by the Au NPs and the internal standard (IS) signal provided by Cu-TCPP MOFNs improved the sensitivity and quantitative accuracy of the method. Following the thiol-ene click derivatization reaction between p-aminothiophenol (PATP) and AA, the Raman peak intensity ratio (I1080/I395) was employed to quantify AA. The linear range was 0.1nM to 10μM, and the limit of detection (LOD) was as low as 0.08nM. Trace amounts of AA in food and water samples were successfully determined using this method.

Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods.

Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality characteristics, bioactive substance content, and antioxidant activity were determined. The amount of acrylamide generated during manufacturing was determined. The proximate content of the chips varied depending on the manufacturing method. Based on color determination, lightness was highest in freeze-dried chips and lowest in oven-baked chips. Oil-fried chips had the highest redness, yellowness, and browning index. The total polyphenol, flavonoid content, and antioxidant activities were the highest in freeze-dried chips and the lowest in oven-baked chips. Air-fried chips had the highest (746.92µg/g) acrylamide content, while freeze-dried chips had the lowest (1.82µg/g). Compared to other methods, freeze-drying retained the maximum bioactive compound content and antioxidant activity, leading to the lowest acrylamide formation. These findings highlight a suitable method and provide basic data for future lotus root chip manufacturing.

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.

Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato-starch-based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High-performance-liquid chromatography and gas chromatography flame-ionized-detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn-GFS contained the highest amount of acrylamide compared to Glu-Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.

Improved hydrothermal stability of LTA zeolite membrane by forming an acrylamide protective layer for pervaporation dehydration of water-rich acrylamide and ethanol solutions

It is a great challenge to maintain the hydrothermal stability of LTA zeolite membrane in pervaporation (PV) dehydration of water-rich solutions at high temperatures. In this work, high selective LTA zeolite membranes fabricated on coarse α-alumina supports were successfully applied for dehydration of water-rich acrylamide (AM) solutions. For dehydration of a 70 wt% AM/H2O solution at 353 K, the LTA zeolite membrane exhibited incredibly superior hydrothermal stability for running 240 h. The membrane exhibited a superb permeation flux of 7.96 kg m−2 h−1 and a high separation factor of more than 3800. The mechanism of stable existence of membrane crystals in the water-rich solutions was further investigated in detail. The results demonstrated that AM dynamically formed a new protective layer on LTA zeolite membrane surface, which effectively inhibited the degradation of zeolite crystals by high-temperature water. Importantly, the application of LTA zeolite membrane in the separation of other water-rich solutions could be further expanded by adding a small amount of AM. This study provides a new and simple method to improve the hydrothermal stability and application of LTA zeolite membranes in water-rich solutions at high temperature, which could expand the scope of industrial application and extend membrane lifetime.

Amide-assisted synthesis of TS-1 zeolites with active Ti(OH2)2(OH)2(OSi)2 sites toward efficient oxidative desulfurization

Aiming to promote the activity of TS-1 zeolite in catalytic oxidative desulfurization (ODS), a general amide-assisted strategy was proposed to synthesize hierarchical TS-1 zeolite with rich and homogeneously distributed Ti(OH2)2(OH)2(OSi)2 species. Strong interactions between acrylamide (AM) and Si/Ti as well as self-polymerization of AM in synthetic gels change the zeolite formation process, thus to effectively construct Ti(OH2)2(OH)2(OSi)2, promote Ti evenly distribution and form micro-mesopore structure. The activity of Ti(OH2)2(OH)2(OSi)2 was evaluated by ODS of refractory sulfur-containing compounds. The advantages of Ti(OH2)2(OH)2(OSi)2 over TiO4 in substrate adsorption and reactive intermediate formation for ODS were further proved by theoretical calculations. By adjusting AM amount to optimize the Ti(OH2)2(OH)2(OSi)2 content and distribution, the obtained catalyst achieves 134.8 h-1 of turnover frequency and 100 % DBT removal at ten minutes, and maintains > 92 % removal after seven cycles at 333 K. This facile active-site construction strategy is promising to be extended to other heteroatom-containing zeolite catalysts.

Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide.

Acrylamide was detected in considerable amounts in black table olives. In this study, besides black, also green and naturally black table olives were investigated for their acrylamide, free asparagine, and 3-aminopropionamide contents before and after heat treatment. Acrylamide amount was 208-773 μg/kg in black table olives and did not change due to heat treatment. In green and naturally black table olives acrylamide was ≤24 μg/kg before heat treatment and rose to 1200 μg/kg afterward. Asparagine content was 0.35-35 mg/kg in all samples before heat treatment and after heat treatment with no considerable change in the range. 3-Aminopropionamide showed amounts of ≤56 μg/kg in the unheated samples and increased up to 131 μg/kg due to heat impact. However, quantified asparagine and 3-aminopropionamide amounts were insufficient in almost all samples to explain the acrylamide quantities formed due to heat treatment based on the formation via the Maillard reaction.

Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model

ABSTRACT Natural ingredients are increasingly being used to prevent the formation of acrylamide during food processing. This study investigated the antioxidant activities of Ocimum basilicum (basil), Lippia adoensis var. adoensis (kesse), Lippia adoensis var. koseret (koseret), Rosmarinus officinalis (rosemary), and Thymus schimperi (tosign) extracts and their acrylamide reduction effect in the asparagine-glucose model system. Folin-Ciocalteu and aluminum chloride methods were used to calculate the total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities were determined using 2,2-Diphenyl-1-Picryl-Hydrazyl (DPPH) scavenging and phosphomolybdenum assay methods. Acrylamide contents of the samples were determined by a reversed phase high-performance liquid chromatography (RP-HPLC-DAD) method. Kesse had the highest concentrations of TPC (30.20 ± 1.23 mg gallic acid equivalent per gram of herb extract), TFC (15.87 ± 0.55 mg catechin equivalents per gram), and the strongest DPPH scavenging activity (IC50 = 108 μg/mL). The amount of acrylamide formed during the frying process was decreased by a factor of 26.8% to 65.81% with the addition of dietary herb extracts to the asparagine-glucose reaction model. The amount of acrylamide formed from an asparagine-glucose reaction model containing herb extracts was negatively correlated with the total phenolic and total flavonoid content with, R2 values of 0.920 and 0.930. This study suggests a potential application of these dietary herb extracts as a natural antioxidant for lowering acrylamide formation during the Maillard reaction in fried food products.