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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
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| Authors: | Patchimaporn Udomkun Rony Swennen Cargele Masso Bhundit Innawong Apollin Fotso Kuate Amos Alakonya Bernard Vanlauwe |
| Affiliation: | 1. International Institute of Tropical Agriculture (IITA), PO Box 2. 1893. Q. Kabondo Avenue du Japon no 55, Bujumbura, Burundi;3. IITA, Plot 15B Naguru East Road, Upper Naguru, Box 4. 7878, Kampala, Uganda Department of Biosystems, KU Leuven, Willem De Croylaan 42—Box 5. 2455, 3001, Heverlee, Belgium Contribution: Investigation (supporting), Supervision (equal), Validation (equal), Writing - review & editing (equal);6. IITA, BP. 2008, Nkolbisson Street, Messa, Yaoundé, Cameroon Contribution: Funding acquisition (equal), Investigation (equal), Writing - review & editing (equal);7. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000 Thailand;8. IITA, BP. 2008, Nkolbisson Street, Messa, Yaoundé, Cameroon Contribution: Writing - review & editing (equal);9. International Maize and Wheat Improvement Center (CIMMYT), Carretera México-Veracruz, Km. 45, El Batán, Texcoco, 56237 Mexico Contribution: Funding acquisition (equal), Writing - review & editing (equal);10. IITA, c/o icipe, PO Box 11. 30772-00100, Nairobi, Kenya Contribution: Supervision (equal), Writing - review & editing (equal) |
| Abstract: | The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64). |
| Keywords: | Acrylamide formation atmospheric frying chemical composition plantain and cooking banana plantain hybrid ripening stage |