الفهرس 
Mechanism of acrylamide formationOnly 14 pages are availabe for public view
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Abstract
Evaluation of some agricultural waste extracts for reducing acrylamide content in fried potatoes
Acrylamide is a chemical compound formed during the cooking process of certain foods, particularly those that are high in starch. This chemical is formed when foods are cooked at high temperatures, such as frying, roasting or baking. To find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate, and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited stronger ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively.
A sensory evaluation for the fried potato treated with additives was carried out where the lemon peel, potato peel and olive leave treatment showed a clear superiority over the rest of the treatments in the taste and smell characteristics. This was equal to the control treatment and was associated with it in terms of texture and Crispy however it was of an unacceptable color common with pomegranate peel treatment. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.
Key words: Agricultural wastes; Acrylamide; Antioxidant activity; phenolic compounds; potato chips; reduction.