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Article: Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps

TitleEffects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps
Authors
KeywordsAcrylamide
Column chromatography
Fruit extracts
Proanthocyanidins
Issue Date2010
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2010, v. 58 n. 1, p. 309-312 How to Cite?
AbstractNatural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparaglne In distilled water (160 °C for 30 min). Apple extract demonstrated potent inhibition on acrylamide formation. Blueberry, mangosteen, and longan extracts did not have significant impact, whereas dragon fruit extracts enhanced acrylamide formation. Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity. The inhibitory activity was finally corroborated in fried potato crisps. The present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation. © 2009 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/89251
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
Funding AgencyGrant Number
Mr. & Mrs. Allan Kwong on Food Safety & Analysis Research
Funding Information:

The research was Supported by the personal donation from Mr. & Mrs. Allan Kwong on Food Safety & Analysis Research.

References

 

DC FieldValueLanguage
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorShi, JJen_HK
dc.contributor.authorOu, SYen_HK
dc.contributor.authorWang, Men_HK
dc.contributor.authorJiang, Yen_HK
dc.date.accessioned2010-09-06T09:54:28Z-
dc.date.available2010-09-06T09:54:28Z-
dc.date.issued2010en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2010, v. 58 n. 1, p. 309-312en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89251-
dc.description.abstractNatural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparaglne In distilled water (160 °C for 30 min). Apple extract demonstrated potent inhibition on acrylamide formation. Blueberry, mangosteen, and longan extracts did not have significant impact, whereas dragon fruit extracts enhanced acrylamide formation. Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity. The inhibitory activity was finally corroborated in fried potato crisps. The present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation. © 2009 American Chemical Society.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAcrylamideen_HK
dc.subjectColumn chromatographyen_HK
dc.subjectFruit extractsen_HK
dc.subjectProanthocyanidinsen_HK
dc.subject.meshAcrylamide-
dc.subject.meshFruit extracts-
dc.subject.meshColumn chromatography-
dc.subject.meshProanthocyanidins-
dc.titleEffects of fruit extracts on the formation of acrylamide in model reactions and fried potato crispsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=58&issue=1&spage=309&epage=312&date=2010&atitle=Effects+of+fruit+extracts+on+the+formation+of+acrylamide+in+model+reactions+and+fried+potato+crispsen_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf902529ven_HK
dc.identifier.pmid19925016-
dc.identifier.scopuseid_2-s2.0-75249097566en_HK
dc.identifier.hkuros169745en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-75249097566&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume58en_HK
dc.identifier.issue1en_HK
dc.identifier.spage309en_HK
dc.identifier.epage312en_HK
dc.identifier.isiWOS:000273268100041-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridShi, JJ=7404495243en_HK
dc.identifier.scopusauthoridOu, SY=7102065823en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK

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