Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols

The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide and lipid oxidation in fried French fries (APE). Because of the presence of potent acrylamide inhibitors and radical scavengers, polyphenols from apple p...

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Bibliographic Details
Published in:Topics in catalysis 2024, Vol.67 (1-4), p.300-312
Main Authors: Rajesh, Thangavel Pichaiappa, Basheer, Vajiha Aafrin, Packirisamy, Azhagu Saravana Babu, Ravi, Sai Nandhini, Vallinayagam, Sugumari
Format: Article
Language:English
Subjects:
Acrylamide
Anisidine
Antioxidants
Apple pomace
Carcinogens
Catalysis
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Enzymic browning
Frying
Industrial Chemistry/Chemical Engineering
Iodine
Lipids
Original Paper
Oxidation
Pharmacy
Physical Chemistry
Polyphenols
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Summary:The main objective of the present work is to evaluate whether the polyphenols derived from apple pomace could inhibit the production of acrylamide and lipid oxidation in fried French fries (APE). Because of the presence of potent acrylamide inhibitors and radical scavengers, polyphenols from apple pomace showed the greatest inhibition on lipid oxidation on frying. The oxidative solidity and antioxidant capacity of French fry sample treated with polyphenols was assessed by the peroxide value, p -anisidine value and iodine value. The sensory examination exhibited that the polyphenols treated samples were able to maintain the high quality in all attributes. The HPLC results indicated that there was a maximum acrylamide inhibition and minimum lipid deterioration observed in the French fries during frying with polyphenols treated sample. The most efficient prevention of acrylamide generation in the French fry sample treated with polyphenols was determined to be 67.1 g/kg when compared to a range of 163.7 g/kg for the BHA-treated sample. Natural polyphenols can take the place of synthetic antioxidants, which may be crucial in minimizing and mitigating the development of harmful acrylamide. Graphical Abstract
ISSN:1022-5528
1572-9028
DOI:10.1007/s11244-023-01843-2