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Article: Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD
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TitleEvaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD
 
AuthorsZhu, F1
Cai, YZ1
Ke, J2
Corke, H1
 
KeywordsAcrylamide
Asparagine/glucose model system
Dietary plants
HPLC
Inhibition
Phenolic compounds
 
Issue Date2009
 
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
 
CitationJournal Of The Science Of Food And Agriculture, 2009, v. 89 n. 10, p. 1674-1681 [How to Cite?]
DOI: http://dx.doi.org/10.1002/jsfa.3640
 
AbstractBACKGROUND: Acrylamide has been found in various foods. Many studies have been conducted to mitigate acrylamide formation during the Maillard reaction. In this study, the effects of 35 crude aqueous extracts from dietary plants (spices, fruits, tea, beans and herbs) and 11 phenolic compounds on the mitigation of acrylamide in an asparagine/glucose model system were investigated. A simple method using reversed-phase high-performance liquid chromatography with 100% water as mobile phase was developed for acrylamide quantification. RESULTS: Addition of plant extracts significantly influenced acrylamide formation. Extracts of mint, cumin seeds and star anise caused the greatest reductions, of 75%, 73% and 69%, respectively, but Huanggang Ku-Jing-Cha extract facilitated acrylamide formation with increases of 18%. Of the phenolic compounds, p-coumaric acid caused the greatest reduction (53%), whereas hesperetin increased acrylamide content by 9%. CONCLUSION: This study provided a possible use of crude aqueous plant extracts to mitigate acrylamide formation in the Maillard reaction. © 2009 Society of Chemical Industry.
 
ISSN0022-5142
2013 Impact Factor: 1.879
 
DOIhttp://dx.doi.org/10.1002/jsfa.3640
 
ISI Accession Number IDWOS:000267997500007
Funding AgencyGrant Number
University of Hong Kong Seed200811159062
Hong Kong RGC-GRF760308
Funding Information:

This research was supported by University of Hong Kong Seed Funding for Basic Research (200811159062) and Hong Kong RGC-GRF Grant (760308).

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorZhu, F
 
dc.contributor.authorCai, YZ
 
dc.contributor.authorKe, J
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-09-06T09:54:00Z
 
dc.date.available2010-09-06T09:54:00Z
 
dc.date.issued2009
 
dc.description.abstractBACKGROUND: Acrylamide has been found in various foods. Many studies have been conducted to mitigate acrylamide formation during the Maillard reaction. In this study, the effects of 35 crude aqueous extracts from dietary plants (spices, fruits, tea, beans and herbs) and 11 phenolic compounds on the mitigation of acrylamide in an asparagine/glucose model system were investigated. A simple method using reversed-phase high-performance liquid chromatography with 100% water as mobile phase was developed for acrylamide quantification. RESULTS: Addition of plant extracts significantly influenced acrylamide formation. Extracts of mint, cumin seeds and star anise caused the greatest reductions, of 75%, 73% and 69%, respectively, but Huanggang Ku-Jing-Cha extract facilitated acrylamide formation with increases of 18%. Of the phenolic compounds, p-coumaric acid caused the greatest reduction (53%), whereas hesperetin increased acrylamide content by 9%. CONCLUSION: This study provided a possible use of crude aqueous plant extracts to mitigate acrylamide formation in the Maillard reaction. © 2009 Society of Chemical Industry.
 
dc.description.naturelink_to_subscribed_fulltext
 
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2009, v. 89 n. 10, p. 1674-1681 [How to Cite?]
DOI: http://dx.doi.org/10.1002/jsfa.3640
 
dc.identifier.citeulike5006532
 
dc.identifier.doihttp://dx.doi.org/10.1002/jsfa.3640
 
dc.identifier.epage1681
 
dc.identifier.hkuros158395
 
dc.identifier.isiWOS:000267997500007
Funding AgencyGrant Number
University of Hong Kong Seed200811159062
Hong Kong RGC-GRF760308
Funding Information:

This research was supported by University of Hong Kong Seed Funding for Basic Research (200811159062) and Hong Kong RGC-GRF Grant (760308).

 
dc.identifier.issn0022-5142
2013 Impact Factor: 1.879
 
dc.identifier.issue10
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-69249200387
 
dc.identifier.spage1674
 
dc.identifier.urihttp://hdl.handle.net/10722/89216
 
dc.identifier.volume89
 
dc.languageeng
 
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
 
dc.publisher.placeUnited Kingdom
 
dc.relation.ispartofJournal of the Science of Food and Agriculture
 
dc.relation.referencesReferences in Scopus
 
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.
 
dc.subjectAcrylamide
 
dc.subjectAsparagine/glucose model system
 
dc.subjectDietary plants
 
dc.subjectHPLC
 
dc.subjectInhibition
 
dc.subjectPhenolic compounds
 
dc.titleEvaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong
  2. Republic Polytechnic