Correlation between acrylamide contents and antioxidant capacities of spice extracts in a model potato matrix
2008
Ciesarová, Z., Food Research Institute, Bratislava (Slovak Republic) | Suhaj, M., Food Research Institute, Bratislava (Slovak Republic) | Horváthová, J., Food Research Institute, Bratislava (Slovak Republic)
In this study, the effect of methanol-water (4:1, v/v) extracts of spices on the acrylamide formation as well as correlation between acrylamide contents and antioxidant capacities of these extracts was investigated. The extracts of spices (pimento, black pepper, marjoram, oregano) were applied before the heat treatment to a model mixture simulating a fresh potato matrix. Antioxidant capacities of the extracts were determined by four assays, namely, determination of DPPH-scavenging capacity, thiobarbituric acid number, reducing power, and total phenolic compounds. Addition of the extracts resulted in a different reduction of acrylamide contents – up to 75% with pimento extract and 50% with black pepper extract in comparison with the control. Also, eugenol as the main component of pimento essential oil resulted in mitigation of acrylamide content at approx. 50%. The effect of the extracts on the reduction of acrylamide contents was in a correlation with antioxidant capacities of the applied spices, in particular with their DPPH-scavenging capacities (r = –0.996), reducing power (r = –0.978), and contents of oxidative products expressed as thiobarbituric acid number (r = –0.919).
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