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
2011 Impact Factor: 1.436
2011 SCImago Journal Rankings: 0.063
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
GrantsScreening and evaluation of novel acrylamide-reduced ingredients for development of healthy bakery products
DC Field
Value
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.grantScreening and evaluation of novel acrylamide-reduced ingredients for development of healthy bakery products
dc.description.grantcode99840
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
2011 Impact Factor: 1.436
2011 SCImago Journal Rankings: 0.063
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
Author Affiliations
  1. The University of Hong Kong
  2. Republic Polytechnic