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

2021-02

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.
Postprint (author's final draft)

Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments; Potatoes--Biotechnology; Acrylamide; Borago officinalis; Foeniculum vulgare; Natural extracts; Scavenging activity; Zingiber officinale; Patates--Biotecnologia; Article

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Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0
Open Access

6 p.
application/vnd.openxmlformats-officedocument.wordprocessingml.document
English

HGF oai:upcommons.upc.edu:2117/379642
Haddarah, A. [et al.]. The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. "Food chemistry", Febrer 2021, vol. 350, p. 1-6.
0308-8146
10.1016/j.foodchem.2021.129060
1372981082

UNIV POLITECNICA DE CATALUNYA
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