Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation.

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ID: 64640
2019
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Abstract
In this paper 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. The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. And 81.5% and 84.7% of acrylamide 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. 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. This article is protected by copyright. All rights reserved.
Reference Key
yu2019additionjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Yu, Shujuan;Chen, Zhaojie;Meng, Hecheng;Chen, Mingshun;
Journal Journal of the science of food and agriculture
Year 2019
DOI
10.1002/jsfa.10132
URL
Keywords
reduction acrylamide french fries lipophilic grape seed proanthocyanidin potato crisps

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