Abstract
BACKGROUND: Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems. RESULTS: Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system. CONCLUSION: It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods.
| Original language | English |
|---|---|
| Pages (from-to) | 2477-2483 |
| Number of pages | 7 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 91 |
| Issue number | 13 |
| DOIs | |
| State | Published - Oct 2011 |
| Externally published | Yes |
Keywords
- Acrylamide
- Cookies
- Dietary plants
- Extracts
- Phenolic compounds
- Starch-based model systems