Bassama Joseph, Brat Pierre, Bohuon Philippe, Boulanger Renaud, Günata Ziya. 2010. Study of acrylamide mitigation in model system: Effect of pure phenolic compounds. Food Chemistry, 123 (2) : 558-562.
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- Anglais
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS
Résumé : 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.
Mots-clés Agrovoc : acrylamide, composé phénolique, antioxydant, acide caféique
Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité
Auteurs et affiliations
- Bassama Joseph, CIRAD-PERSYST-UMR Qualisud (FRA)
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Brat Pierre, CIRAD-PERSYST-UMR Qualisud (FRA)
ORCID: 0000-0003-0429-9575
- Bohuon Philippe, CIRAD-PERSYST-UMR Qualisud (FRA)
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Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
- Günata Ziya, UM2 (FRA)
Source : Cirad - Agritrop (https://agritrop.cirad.fr/555016/)
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