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Journal of Food Quality and Hazards Control، جلد ۹، شماره ۲، صفحات ۶۴-۷۷
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps
چکیده انگلیسی مقاله  Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). Results: Aqueous extract of ribwort plantain was found the most effective trial at 10 g/L for 5 min because it reduced acrylamide concentration by 57% compared to control without significantly affecting potato crisps' sensory and color parameters (p>0.05). The aqueous extract of shepherd's-needle yielded the highest Total Antioxidant Capacity (TAC) in 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) and Cupric ion Reducing Antioxidant Capacity (CUPRAC) assay, the highest Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). Similarly, no significant correlation was found between TAC, TPC, and TFC of watery plant extracts with acrylamide level of potato crisps produced after immersion of these extracts (at 5 g/L for 5 min). Conclusion: Wild edible plants have the potential to be used for acrylamide reduction in potato crisps. DOI: 10.18502/jfqhc.9.2.10643
کلیدواژه‌های انگلیسی مقاله Acrylamide, Solanum tuberosum, Plants, Edible, Antioxidants
نویسندگان مقاله | B. Akgün
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| M. Genç
Gastronomy and Culinary Arts, Beykoz University, Istanbul, Türkiye, Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye


| S. Genç
Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye, Department of Gastronomy and Culinary Arts, Yaşar University, Izmir, Türkiye


| N. Ayşar Güzelsoy
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| H. Tosunoglu
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| M. Hamzaoğlu
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| A. Deniz
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| A. Kılınç
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| R. Zengingönül Gökçay
Central Research Institute of Food and Feed Control, Bursa, Türkiye


| M. Arıcı
Department of Food Engineering, Yıldız Technical University, Istanbul, Türkiye


| A. Tosunoglu
Department of Biology, Bursa Uludag University, Bursa, Türkiye
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1404-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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