Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Yajing Qi; Hao Zhang; Gangcheng Wu; Hui Zhang; Liwei Gu; Li Wang; Haifeng Qian; Xiguang Qi

doi:10.1016/j.foodchem.2018.01.012

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Food Chem. 2018 Jun 1:250:98-104. doi: 10.1016/j.foodchem.2018.01.012. Epub 2018 Jan 4.

Authors

Yajing Qi¹, Hao Zhang², Gangcheng Wu³, Hui Zhang⁴, Liwei Gu⁵, Li Wang², Haifeng Qian², Xiguang Qi²

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhanghui@jiangnan.edu.cn.
⁵ Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States.

PMID: 29412934
DOI: 10.1016/j.foodchem.2018.01.012

Abstract

Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 µg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01-1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.

Keywords: Acrylamide; MALDI-TOF MS; Maillard reaction; Proanthocyanidins; Thiolysis.

MeSH terms

Acrylamide / chemistry*
Asparagine / chemistry
Food Handling / methods*
Glucose / chemistry
Hot Temperature
Models, Chemical*
Proanthocyanidins / chemistry*
Solanum tuberosum / chemistry*

Substances

Proanthocyanidins
Acrylamide
Asparagine
Glucose