Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation |
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Authors: | Gema Arribas-Lorenzo Vincenzo Fogliano Francisco J Morales |
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Affiliation: | (1) Consejo Superior de Investigaciones Científicas, Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (formerly Instituto del Frío), 28040 Madrid, Spain;(2) Dipartimento di Scienza degli Alimenti, University of Napoli “Federico II”, via Università 100, 80055 Portici, Italy;(3) Instituto del Frío, CSIC, José Antonio Novais 10, 28040 Madrid, Spain |
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Abstract: | The purpose of this study was to investigate the effect of the olive oil phenolic compounds as well as of thermoxidised oil
on the formation of acrylamide in a cookies system. Three virgin olive oils having different phenolic profile and a thermoxidised
sunflower oil were selected. Cookies were baked at 190 °C for different times (8–16 min) following a basic recipe where type
of oil was the variable. Additionally to acrylamide (AA), other parameters such as colour, moisture, antioxidant activity
(AOA), and hydroxymethylfurfural (HMF) were measured. Results showed that concentration and composition of phenolic moiety
of virgin olive oil significantly affect the acrylamide formation, particularly at prolonged baking time. Virgin olive oil
with a higher dihydroxy/monohydroxy ratio was more efficient in the AA mitigation and AA was reduced up to 20%. Colour and
AOA were not significantly different among the three types of oils. However, AA is dramatically increased when thermoxidised
oil is used with a parallel increase of browning and HMF. It was concluded that lipid oxidation products should be considered
as an important factor in acrylamide formation during baking of fat-rich products. |
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Keywords: | Acrylamide cookie Olive oil Sunflower oil Phenolic compounds Thermoxidation Carbonyl compounds |
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