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

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Abstract

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.

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Authors and Affiliations

  1. Department of Biotechnology, UCE BIT Campus, Anna University, Trichy, Tamilnadu, 620024, India

    Thangavel Pichaiappa Rajesh

  2. Centre for Food Technology, A.C.Tech, Anna University, Chennai, Tamilnadu, 600025, India

    Vajiha Aafrin Basheer

  3. Department of Biotechnology, Vel Tech Rangarajan Dr Sagunthala R&D Institute of Science and Technology, Chennai, Tamilnadu, 600062, India

    Azhagu Saravana Babu Packirisamy, Sai Nandhini Ravi & Sugumari Vallinayagam

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  1. Thangavel Pichaiappa Rajesh
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  2. Vajiha Aafrin Basheer
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  3. Azhagu Saravana Babu Packirisamy
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  4. Sai Nandhini Ravi
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  5. Sugumari Vallinayagam
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Contributions

Conceived, investigations, original draft: data draft, initial editing: TPR, VAB; preliminary phytochemical analysis final editing: SNR, sample authentication, conceptualization, final review: ASBP.

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Correspondence to Azhagu Saravana Babu Packirisamy.

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Rajesh, T.P., Basheer, V.A., Packirisamy, A.S.B. et al. Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols. Top Catal 67, 300–312 (2024). https://doi.org/10.1007/s11244-023-01843-2

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