Study of acrylamide mitigation in model system: Effect of pure phenolic compounds |
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Authors: | J Bassama P Brat P Bohuon R Boulanger Z Günata |
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Affiliation: | 1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département PERSYST, UMR QualiSud, TA B-95/16, 34398 Montpellier Cedex 5, France;2. Montpellier SupAgro, UMR QualiSud, 1101 avenue Agropolis, CS 24501, 34093 Montpellier Cedex 5, France;3. UMR QualiSud, Université Montpellier 2 place E. Bataillon, 34095 Montpellier Cedex 5, France |
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Abstract: | Many natural antioxidant extracts were reported to potentially reduce the acrylamide formation during Maillard reaction. In this work, the effect of pure antioxidant molecules on acrylamide net amount was investigated in an equimolar asparagine–glucose system (10 mM) during heating (200 °C). All experimentations were performed in the newly designed test cell. Cinnamic acid and six phenolic compounds (gallic, ferulic, coumaric, caffeic acids, catechin, and epicatechin), displaying different antioxidant capacity, were added at 5 mM to the model system. The results indicated no reduction effect of the tested compounds on acrylamide net amount. Moreover, in the case of ferulic acid a slight but significant promoting effect was observed. An increase of antioxidant activity was also noticed during heating of model solution spiked with caffeic acid but the acrylamide level was not affected. |
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Keywords: | Acrylamide Antioxidant activity Phenolic compounds Mitigation Heat treatment Caffeic acid |
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