The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (16...

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Autores: Haddarah, Amira, Dankar, Iman, Sepulcre Sánchez, Francesc|||0000-0002-1425-8323, Pujolà Cunill, Montserrat|||0000-0002-4581-7220, Naim, Elissa, Chkeir, Manal
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/379642
Acceso en línea:https://hdl.handle.net/2117/379642
https://dx.doi.org/10.1016/j.foodchem.2021.129060
Access Level:acceso abierto
Palabra clave:Potatoes--Biotechnology
Acrylamide
Borago officinalis
Foeniculum vulgare
Natural extracts
Scavenging activity
Zingiber officinale
Patates--Biotecnologia
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
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network_acronym_str ES
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repository_id_str
spelling The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air fryingHaddarah, AmiraDankar, ImanSepulcre Sánchez, Francesc|||0000-0002-1425-8323Pujolà Cunill, Montserrat|||0000-0002-4581-7220Naim, ElissaChkeir, ManalPotatoes--BiotechnologyAcrylamideBorago officinalisFoeniculum vulgareNatural extractsScavenging activityZingiber officinalePatates--BiotecnologiaÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels alimentsThe aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (163.1 ng/g). Indeed, the plant extracts of ginger, borage and fennel succeeded to decrease AA (59.67, 67.99, and 73.36% in (AF) and 21.91, 66.29 and 29.15% in (DF) respectively)in both fryers. Accordingly, borage fennel and ginger with their high scavenging activity (86.09%, 89.11% 93.67% respectively) and total phenolic contents (298.61, 117.79 and 97.36 of GAE respectively) can act as healthy beneficial pre-treatment, overall reducing AA in potato fries particularly in AF.20212021-02-0120232023-01-10journal articlehttp://purl.org/coar/resource_type/c_6501AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://hdl.handle.net/2117/379642https://dx.doi.org/10.1016/j.foodchem.2021.129060reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/3796422026-05-27T15:37:01Z
dc.title.none.fl_str_mv The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
title The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
spellingShingle The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
Haddarah, Amira
Potatoes--Biotechnology
Acrylamide
Borago officinalis
Foeniculum vulgare
Natural extracts
Scavenging activity
Zingiber officinale
Patates--Biotecnologia
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
title_short The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
title_full The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
title_fullStr The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
title_full_unstemmed The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
title_sort The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
dc.creator.none.fl_str_mv Haddarah, Amira
Dankar, Iman
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Naim, Elissa
Chkeir, Manal
author Haddarah, Amira
author_facet Haddarah, Amira
Dankar, Iman
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Naim, Elissa
Chkeir, Manal
author_role author
author2 Dankar, Iman
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Naim, Elissa
Chkeir, Manal
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Potatoes--Biotechnology
Acrylamide
Borago officinalis
Foeniculum vulgare
Natural extracts
Scavenging activity
Zingiber officinale
Patates--Biotecnologia
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
topic Potatoes--Biotechnology
Acrylamide
Borago officinalis
Foeniculum vulgare
Natural extracts
Scavenging activity
Zingiber officinale
Patates--Biotecnologia
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
description The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (163.1 ng/g). Indeed, the plant extracts of ginger, borage and fennel succeeded to decrease AA (59.67, 67.99, and 73.36% in (AF) and 21.91, 66.29 and 29.15% in (DF) respectively)in both fryers. Accordingly, borage fennel and ginger with their high scavenging activity (86.09%, 89.11% 93.67% respectively) and total phenolic contents (298.61, 117.79 and 97.36 of GAE respectively) can act as healthy beneficial pre-treatment, overall reducing AA in potato fries particularly in AF.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-02-01
2023
2023-01-10
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/379642
https://dx.doi.org/10.1016/j.foodchem.2021.129060
url https://hdl.handle.net/2117/379642
https://dx.doi.org/10.1016/j.foodchem.2021.129060
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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