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- Publisher Website: 10.1002/jsfa.4491
- Scopus: eid_2-s2.0-80052634346
- PMID: 21681761
- WOS: WOS:000295429600028
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Article: Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems
Title | Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems |
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Authors | |
Keywords | Acrylamide Cookies Dietary plants Extracts Phenolic compounds Starch-based model systems |
Issue Date | 2011 |
Publisher | John Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294 |
Citation | Journal Of The Science Of Food And Agriculture, 2011, v. 91 n. 13, p. 2477-2483 How to Cite? |
Abstract | BACKGROUND: Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems. RESULTS: Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system. CONCLUSION: It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods. © 2011 Society of Chemical Industry. |
Persistent Identifier | http://hdl.handle.net/10722/179254 |
ISSN | 2023 Impact Factor: 3.3 2023 SCImago Journal Rankings: 0.746 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Zhu, F | en_US |
dc.contributor.author | Cai, YZ | en_US |
dc.contributor.author | Ke, J | en_US |
dc.contributor.author | Corke, H | en_US |
dc.date.accessioned | 2012-12-19T09:53:24Z | - |
dc.date.available | 2012-12-19T09:53:24Z | - |
dc.date.issued | 2011 | en_US |
dc.identifier.citation | Journal Of The Science Of Food And Agriculture, 2011, v. 91 n. 13, p. 2477-2483 | en_US |
dc.identifier.issn | 0022-5142 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179254 | - |
dc.description.abstract | BACKGROUND: Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems. RESULTS: Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system. CONCLUSION: It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods. © 2011 Society of Chemical Industry. | en_US |
dc.language | eng | en_US |
dc.publisher | John Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294 | en_US |
dc.relation.ispartof | Journal of the Science of Food and Agriculture | en_US |
dc.subject | Acrylamide | - |
dc.subject | Cookies | - |
dc.subject | Dietary plants | - |
dc.subject | Extracts | - |
dc.subject | Phenolic compounds | - |
dc.subject | Starch-based model systems | - |
dc.subject.mesh | Acrylamide - Analysis - Chemistry | en_US |
dc.subject.mesh | Eugenia - Chemistry | en_US |
dc.subject.mesh | Fast Foods - Analysis | en_US |
dc.subject.mesh | Flour - Analysis | en_US |
dc.subject.mesh | Flowers - Chemistry - Growth & Development | en_US |
dc.subject.mesh | Food Additives - Chemistry | en_US |
dc.subject.mesh | Fruit - Chemistry | en_US |
dc.subject.mesh | Models, Chemical | en_US |
dc.subject.mesh | Plant Extracts - Chemistry | en_US |
dc.subject.mesh | Plant Roots - Chemistry | en_US |
dc.subject.mesh | Plants, Edible - Chemistry | en_US |
dc.subject.mesh | Proanthocyanidins - Chemistry | en_US |
dc.subject.mesh | Solanum Tuberosum - Chemistry | en_US |
dc.subject.mesh | Spices - Analysis | en_US |
dc.subject.mesh | Starch - Chemistry | en_US |
dc.subject.mesh | Vitis - Chemistry | en_US |
dc.subject.mesh | Water - Chemistry | en_US |
dc.title | Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems | en_US |
dc.type | Article | en_US |
dc.identifier.email | Cai, YZ: yzcai@hkucc.hku.hk | en_US |
dc.identifier.email | Corke, H: harold@hku.hk | en_US |
dc.identifier.authority | Cai, YZ=rp00661 | en_US |
dc.identifier.authority | Corke, H=rp00688 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1002/jsfa.4491 | en_US |
dc.identifier.pmid | 21681761 | en_US |
dc.identifier.scopus | eid_2-s2.0-80052634346 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-80052634346&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 91 | en_US |
dc.identifier.issue | 13 | en_US |
dc.identifier.spage | 2477 | en_US |
dc.identifier.epage | 2483 | en_US |
dc.identifier.isi | WOS:000295429600028 | - |
dc.publisher.place | United Kingdom | en_US |
dc.identifier.scopusauthorid | Zhu, F=35306203800 | en_US |
dc.identifier.scopusauthorid | Cai, YZ=8684149300 | en_US |
dc.identifier.scopusauthorid | Ke, J=35196133100 | en_US |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_US |
dc.identifier.issnl | 0022-5142 | - |