Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

BACKGROUND: Acrylamide has been found in various foods. Many studies have been conducted to mitigate acrylamide formation during the Maillard reaction. In this study, the effects of 35 crude aqueous extracts from dietary plants (spices, fruits, tea, beans and herbs) and 11 phenolic compounds on the mitigation of acrylamide in an asparagine/glucose model system were investigated. A simple method using reversed-phase high-performance liquid chromatography with 100% water as mobile phase was developed for acrylamide quantification. RESULTS: Addition of plant extracts significantly influenced acrylamide formation. Extracts of mint, cumin seeds and star anise caused the greatest reductions, of 75%, 73% and 69%, respectively, but Huanggang Ku-Jing-Cha extract facilitated acrylamide formation with increases of 18%. Of the phenolic compounds, p-coumaric acid caused the greatest reduction (53%), whereas hesperetin increased acrylamide content by 9%. CONCLUSION: This study provided a possible use of crude aqueous plant extracts to mitigate acrylamide formation in the Maillard reaction.

Original languageEnglish
Pages (from-to)1674-1681
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume89
Issue number10
DOIs
StatePublished - 15 Aug 2009
Externally publishedYes

Keywords

  • Acrylamide
  • Asparagine/glucose model system
  • Dietary plants
  • HPLC
  • Inhibition
  • Phenolic compounds

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