Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps

Akgün , B.; Genç , M.; Genç , S.; Ayşar Güzelsoy, N.; Tosunoglu , H.; Hamzaoğlu , M.; Deniz , A.; Kılınç , A.; Zengingönül Gökçay , R.; Arıcı , M.; Tosunoglu , A.

doi:10.18502/jfqhc.9.2.10643

Volume 9, Issue 2 (June 2022) J. Food Qual. Hazards Control 2022, 9(2): 64-77 | Back to browse issues page

‎ 10.18502/jfqhc.9.2.10643

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Akgün B, Genç M, Genç S, Ayşar Güzelsoy N, Tosunoglu H, Hamzaoğlu M, et al . Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps. J. Food Qual. Hazards Control 2022; 9 (2) :64-77
URL: http://jfqhc.ssu.ac.ir/article-1-955-en.html

Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps

B. Akgün ^*

, M. Genç

, S. Genç

, A. Deniz

, R. Zengingönül Gökçay

, M. Arıcı

, A. Tosunoglu

Central Research Institute of Food and Feed Control, Bursa, Türkiye , banu.akgun@tarimorman.gov.tr

Abstract: (1022 Views)

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

Keywords: Acrylamide, Solanum tuberosum, Plants, Edible, Antioxidants

Full-Text [PDF 855 kb] (405 Downloads)

Type of Study: Original article | Subject: Special
Received: 22/01/04 | Accepted: 22/05/05 | Published: 22/06/27

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