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

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TitleInhibition of acrylamide formation by vitamins in model reactions and fried potato strips
AuthorsZeng, X1
Cheng, KW1
Jiang, Y2
Lin, ZX4
Shi, JJ2 3
Ou, SY3
Chen, F1
Wang, M1
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
CitationFood Chemistry, 2009, v. 116 n. 1, p. 34-39 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.01.093
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.
ISSN0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.01.093
ISI Accession Number IDWOS:000266028800007
ReferencesReferences in Scopus
DC Field
Value
dc.contributor.authorZeng, X
dc.contributor.authorCheng, KW
dc.contributor.authorJiang, Y
dc.contributor.authorLin, ZX
dc.contributor.authorShi, JJ
dc.contributor.authorOu, SY
dc.contributor.authorChen, F
dc.contributor.authorWang, M
dc.date.accessioned2010-09-06T09:54:19Z
dc.date.available2010-09-06T09:54:19Z
dc.date.issued2009
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.
dc.description.natureLink_to_subscribed_fulltext
dc.identifier.citationFood Chemistry, 2009, v. 116 n. 1, p. 34-39 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.01.093
dc.identifier.citeulike10781367
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2009.01.093
dc.identifier.epage39
dc.identifier.hkuros163916
dc.identifier.isiWOS:000266028800007
dc.identifier.issn0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
dc.identifier.issue1
dc.identifier.openurl
dc.identifier.scopuseid_2-s2.0-64449083004
dc.identifier.spage34
dc.identifier.urihttp://hdl.handle.net/10722/89239
dc.identifier.volume116
dc.languageeng
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
dc.publisher.placeNetherlands
dc.relation.ispartofFood Chemistry
dc.relation.referencesReferences in Scopus
dc.rightsFood Chemistry. Copyright © Elsevier BV.
dc.subjectAcrylamide
dc.subjectChemical model system
dc.subjectFood model system
dc.subjectFried potato strip
dc.subjectVitamin
dc.titleInhibition of acrylamide formation by vitamins in model reactions and fried potato strips
dc.typeArticle
Author Affiliations
  1. The University of Hong Kong
  2. Kwong Living Trust Food Safety
  3. Jinan University
  4. Chinese University of Hong Kong