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Article: Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

TitleInhibition of acrylamide formation by vitamins in model reactions and fried potato strips
Authors
KeywordsAcrylamide
Chemical model system
Food model system
Fried potato strip
Vitamin
Issue Date2009
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2009, v. 116 n. 1, p. 34-39 How to Cite?
AbstractThe capacities of 15 vitamins in reducing the formation of acrylamide were examined. Inhibitory activities of the water-soluble vitamins were tested in both chemical models containing acrylamide precursors (asparagines and glucose) and a food model system (fried snack products), while activities of fat-soluble vitamins were examined only in the latter model. Biotin, pyridoxine, pyridoxamine, and l-ascorbic acid exerted a potent inhibitory effect (>50%) on acrylamide formation in the chemical model system. Using the food model, it was shown that water-soluble vitamins are good inhibitors of acrylamide formation. On the other hand, only weak inhibitory effects were observed with fat-soluble vitamins. Effects of pyridoxal, nicotinic acid, and l-ascorbic acid were further examined using fried potato strips. Nicotinic acid and pyridoxal inhibited acrylamide formation in fried potato strips by 51% and 34%, respectively. Thus, certain vitamins at reasonable concentrations can inhibit the formation of acrylamide. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/89239
ISSN
2014 Impact Factor: 3.391
2013 SCImago Journal Rankings: 1.559
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZeng, Xen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorJiang, Yen_HK
dc.contributor.authorLin, ZXen_HK
dc.contributor.authorShi, JJen_HK
dc.contributor.authorOu, SYen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T09:54:19Z-
dc.date.available2010-09-06T09:54:19Z-
dc.date.issued2009en_HK
dc.identifier.citationFood Chemistry, 2009, v. 116 n. 1, p. 34-39en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89239-
dc.description.abstractThe capacities of 15 vitamins in reducing the formation of acrylamide were examined. Inhibitory activities of the water-soluble vitamins were tested in both chemical models containing acrylamide precursors (asparagines and glucose) and a food model system (fried snack products), while activities of fat-soluble vitamins were examined only in the latter model. Biotin, pyridoxine, pyridoxamine, and l-ascorbic acid exerted a potent inhibitory effect (>50%) on acrylamide formation in the chemical model system. Using the food model, it was shown that water-soluble vitamins are good inhibitors of acrylamide formation. On the other hand, only weak inhibitory effects were observed with fat-soluble vitamins. Effects of pyridoxal, nicotinic acid, and l-ascorbic acid were further examined using fried potato strips. Nicotinic acid and pyridoxal inhibited acrylamide formation in fried potato strips by 51% and 34%, respectively. Thus, certain vitamins at reasonable concentrations can inhibit the formation of acrylamide. © 2009 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectAcrylamideen_HK
dc.subjectChemical model systemen_HK
dc.subjectFood model systemen_HK
dc.subjectFried potato stripen_HK
dc.subjectVitaminen_HK
dc.titleInhibition of acrylamide formation by vitamins in model reactions and fried potato stripsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=116&issue=1&spage=34&epage=39&date=2009&atitle=Inhibition+of+acrylamide+formation+by+vitamins+in+model+reaction+and+fried+potato+stripsen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.01.093en_HK
dc.identifier.scopuseid_2-s2.0-64449083004en_HK
dc.identifier.hkuros163916en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-64449083004&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume116en_HK
dc.identifier.issue1en_HK
dc.identifier.spage34en_HK
dc.identifier.epage39en_HK
dc.identifier.isiWOS:000266028800007-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZeng, X=35760592200en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK
dc.identifier.scopusauthoridLin, ZX=26433004200en_HK
dc.identifier.scopusauthoridShi, JJ=7404495243en_HK
dc.identifier.scopusauthoridOu, SY=7102065823en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.citeulike10781367-

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