en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-family:Times New Roman;"><span style="font-size:14px;">&nbsp;<span style="line-height:115%"><b><span style="line-height:115%">Background: </span></b><span style="line-height:115%">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.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Methods:</span></b> <span style="line-height:115%">Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 <span style="color:black">min. Before being fried and their acrylamide levels were calculated by Liquid<span style="background:white">&nbsp;Chromatography-Tandem Mass Spectrometry</span></span> (LC-MS/MS). <span style="font-family:"Times New Roman","serif""></span></span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Results:</span></b> <span style="line-height:115%">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&rsquo; sensory and color parameters (<i>p</i>>0.05). The aqueous extract of shepherd&rsquo;s-needle yielded the highest Total Antioxidant Capacity (TAC) in 2,2&prime;-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, n<span style="color:black">o significant correlation was found between </span>TAC, TPC, and TFC<span style="color:black"> of watery plant extracts with acrylamide level of potato crisps produced after immersion of these extracts (at 5 g/L for 5 min). </span><span style="font-family:"Times New Roman","serif""></span></span></span><br> <b><span style="line-height:115%">Conclusion:</span></b> <span style="line-height:115%"><span style="color:black">Wild edible plants have the potential to be used for acrylamide reduction in potato crisps.</span><br> <br> <b><span style="line-height:115%"><span style="color:black">DOI:</span></span></b> <span style="line-height:115%">10.18502/jfqhc.9.2.10643</span></span></span></span></div> Acrylamide, Solanum tuberosum, Plants, Edible, Antioxidants 64 77 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1404-1&slc_lang=en&sid=1 B. Akgün banu.akgun@tarimorman.gov.tr 0000-0001-7451-7174 Yes Central Research Institute of Food and Feed Control, Bursa, Türkiye M. Genç No Gastronomy and Culinary Arts, Beykoz University, Istanbul, Türkiye, Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye S. Genç No Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye, Department of Gastronomy and Culinary Arts, Yaşar University, Izmir, Türkiye N. Ayşar Güzelsoy No Central Research Institute of Food and Feed Control, Bursa, Türkiye H. Tosunoglu No Central Research Institute of Food and Feed Control, Bursa, Türkiye M. Hamzaoğlu No Central Research Institute of Food and Feed Control, Bursa, Türkiye A. Deniz No Central Research Institute of Food and Feed Control, Bursa, Türkiye A. Kılınç No Central Research Institute of Food and Feed Control, Bursa, Türkiye R. Zengingönül Gökçay No Central Research Institute of Food and Feed Control, Bursa, Türkiye M. Arıcı No Department of Food Engineering, Yıldız Technical University, Istanbul, Türkiye A. Tosunoglu No Department of Biology, Bursa Uludag University, Bursa, Türkiye