The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

•Plant extracts reduce AA in potato.•Great inhibition of AA revealed in AF.•AO activity decreased by T°C. The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep fryin...

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Vydáno v:Food chemistry Ročník 350; s. 129060
Hlavní autoři: Haddarah, Amira, Naim, Elissa, Dankar, Iman, Sepulcre, Francesc, Pujolà, Montserrat, Chkeir, Manal
Médium: Journal Article
Jazyk:angličtina
Vydáno: England Elsevier Ltd 15.07.2021
Témata:
Acrylamide
Acrylamide - analysis
Acrylamide - chemistry
acrylamides
air
Borago - chemistry
Borago officinalis
Cooking - methods
Electricity
fennel
Foeniculum - chemistry
Foeniculum vulgare
food chemistry
ginger
Hot Temperature
Lebanon
Natural extracts
plant extracts
Plant Extracts - chemistry
potatoes
pretreatment
Scavenging activity
Solanum tuberosum - chemistry
wild plants
Zingiber officinale
Zingiber officinale - chemistry
Lebanon
Scavenging activity
Acrylamide
Natural extracts
Foeniculum vulgare
Borago officinalis
Zingiber officinale
ISSN:0308-8146, 1873-7072, 1873-7072
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Shrnutí:•Plant extracts reduce AA in potato.•Great inhibition of AA revealed in AF.•AO activity decreased by T°C. The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (163.1 ng/g). Indeed, the plant extracts of ginger, borage and fennel succeeded to decrease AA (59.67, 67.99, and 73.36% in (AF) and 21.91, 66.29 and 29.15% in (DF) respectively)in both fryers. Accordingly, borage fennel and ginger with their high scavenging activity (86.09%, 89.11% 93.67% respectively) and total phenolic contents (298.61, 117.79 and 97.36 of GAE respectively) can act as healthy beneficial pre-treatment, overall reducing AA in potato fries particularly in AF. This study was the first to reveal the importance of using plant extract in reducing AA in potato fries, a staple Lebanese food.
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content type line 23
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2021.129060