Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. (3rd December 2019)

• Record Type: Journal Article
• Authors: Yu, Shujuan; Chen, Zhaojie; Meng, Hecheng; Chen, Mingshun
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 3(2020)
• Page Start: 1213
• Page End: 1219
• Publication Date: 2019-12-03
• Subjects: acrylamide -- potato crisps -- French fries -- reduction -- lipophilic grape seed proanthocyanidin; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10132
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: In this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato‐based products was investigated. The acrylamide, reducing sugar, asparagine, and 3‐aminopropionamide contents were determined by high‐performance liquid chromatography mass spectrometry (HPLC‐MS). Sensory evaluation was used to evaluate the quality of the products. RESULTS: The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP ( w / w ) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP‐treated samples and control sample for sensory evaluation. CONCLUSION: Thus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods. © 2019 Society of Chemical Industry