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Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products.
- Source :
-
Journal of Food Composition & Analysis . Jan2021, Vol. 95, pN.PAG-N.PAG. 1p. - Publication Year :
- 2021
-
Abstract
- • Addition of polyphenols can mitigate the acrylamide formation in fried potato model. • The added polyphenols are obtained from the olive oil supply chain. • Hydrophobicity and activity of the polyphenols seem to be correlated. • TyAc and HTyAc presented the highest mitigation effects on AA content. • TyAc added to the dough showed around 90 % AA reduction. In order to find innovative protocols to reduce acrylamide (AA), a genotoxin and a probable carcinogen, in foods, several phenolic compounds were considered as additives to a potato derivative. Phenols are obtained from the by-products of the olive production chain. Potato flakes were kneaded with water containing different concentrations of a single phenol: tyrosol (Ty), hydroxytyrosol (HTy), tyrosyl acetate (TyAc), hydroxytyrosyl acetate (HTyAc), caffeic acid and oleuropein. After a cooking step at 175 °C for 4 min, AA was extracted, derivatized with xanthydrol and quantified by GC–MS. The results obtained for Ty, HTy, caffeic acid and oleuropein showed AA reduction ranging from 29 % to 47 %, whereas with TyAc and HTyAc the mitigation effect was noticeably stronger (90 and 75 %). The less polar molecule, TyAc, showed the best inhibition performance. These preliminary results show that phenolic compounds from olive by-products could also be valorized as food starchy additives. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 08891575
- Volume :
- 95
- Database :
- Academic Search Index
- Journal :
- Journal of Food Composition & Analysis
- Publication Type :
- Academic Journal
- Accession number :
- 147525351
- Full Text :
- https://doi.org/10.1016/j.jfca.2020.103682