File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

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

TitleEvaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD
Authors
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
Citation
Journal Of The Science Of Food And Agriculture, 2009, v. 89 n. 10, p. 1674-1681 How to Cite?
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.
Persistent Identifierhttp://hdl.handle.net/10722/89216
ISSN
2014 Impact Factor: 1.714
ISI Accession Number ID
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).

References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorKe, Jen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T09:54:00Z-
dc.date.available2010-09-06T09:54:00Z-
dc.date.issued2009en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2009, v. 89 n. 10, p. 1674-1681en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89216-
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.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectAcrylamideen_HK
dc.subjectAsparagine/glucose model systemen_HK
dc.subjectDietary plantsen_HK
dc.subjectHPLCen_HK
dc.subjectInhibitionen_HK
dc.subjectPhenolic compoundsen_HK
dc.titleEvaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DADen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=89 &issue=10&spage=1674&epage=1681&date=2009&atitle=Evaluation+of+the+effect+of+plant+extracts+and+phenolic+compounds+on+reduction+of+acrylamide+in+an+asparagine/glucose+model+system+by+RP-HPLC-DADen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/jsfa.3640en_HK
dc.identifier.scopuseid_2-s2.0-69249200387en_HK
dc.identifier.hkuros158395en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-69249200387&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume89en_HK
dc.identifier.issue10en_HK
dc.identifier.spage1674en_HK
dc.identifier.epage1681en_HK
dc.identifier.isiWOS:000267997500007-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridZhu, F=35306203800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridKe, J=35196133100en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.citeulike5006532-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats