Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems

Fan Zhu, Yi Zhong Cai*, Jinxia Ke, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

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 languageEnglish
Pages (from-to)2477-2483
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume91
Issue number13
DOIs
StatePublished - Oct 2011
Externally publishedYes

Keywords

  • Acrylamide
  • Cookies
  • Dietary plants
  • Extracts
  • Phenolic compounds
  • Starch-based model systems

Fingerprint Dive into the research topics of 'Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems'. Together they form a unique fingerprint.

Cite this