期刊
MOLECULES
卷 27, 期 21, 页码 -出版社
MDPI
DOI: 10.3390/molecules27217516
关键词
acrylamide; agricultural wastes; antioxidant activity; phenolic compounds; potato chips; reduction
资金
- Open Access Publication Fund of Weihenstephan-Triesdorf University of Applied Sciences, Germany [5-2022]
- Ministry of Higher Education of the Arab Republic of Egypt
The study investigated the use of extracts from potato peels, olive leaves, lemon peels, and pomegranate peels as soaking pre-treatment to reduce acrylamide formation in fried potato chips. Lemon peels and potato peels showed strong antioxidant activity and were effective in reducing acrylamide levels.
Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 +/- 0.93 and 157 +/- 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据