Inhibition Effect Of Purple Wheat Bran Extracts On Acrylamide Formation In Asparagine/glucose System

Acrylamide has been classified as a probable human carcinogen by the IARC(International Agency for Research on Cancer). Therefore, finding out how to control acrylamide production that occurs during food heating processes, to protect human health, is vital. Studies on the reduction effect of plant-derived components on the formation of acrylamide and its precursors and intermediates through Maillard reaction in foods become a research hotspot. In this study, the effect of purple wheat bran extracts on the formation of acrylamide was investigated in a low moisture asparagine/glucose model system, the kinetic behavior of acrylamide formation was described by a multiresponse dynamic model and evaluated by kinetic rate constants, and verified the inhibitory effect of purple wheat bran extract on acrylamide in French fries.(1) Study on the inhibitory effect of purple wheat bran extract and major anthocyanins on acrylamide in Asparagine/glucose modelAdded 100 μL different concentrations of purple wheat bran extract and major anthocyanins to a low moisture asparagine/glucose model system(asparagines : glucose = 1.2 mmol:1.2 mmol), then heated at 180°C for 8 min, found that acrylamide inhibition rate varies nonlinearly with the influence of different concentrations of both extract and major anthocyanins. When added 100 μL 10-3 g m L-1 purple wheat bran extract, 40.7% of acrylamide was reduced. When added 100 μL 10-3 mg m L-1 delphinidin-3-glucoside, 10-2 mg m L-1 cyanidin-3-glucoside and 10-3 mg m L-1 petunidin-3-glucoside, respectively, 25.8%, 25.3% and 21.3% inhibition of acrylamide was observed. But, peonidin-3-glucoside almost had no effect to reduce acrylamide levels, and malvidin-3-glucoside even increased acrylamide levels slightly in model system. The compound of anthocyanins didn’t show more powerful effect on acrylamide formation, indicated that maybe other ingredients other than anthocyanins in purple wheat bran extract also have the ability or subsidiarity to inhibit the formation of acrylamide.(2) Effect of anthocyanins structure-activity on the reduction of acrylamide IIITo validate the effect of ortho-OH on acrylamide formation in low moisture asparagine/glucose model system, we tested the effect of 4-methyl catechol, catechol, 4-nitrocatechol and hydroquinone on acrylamide formation, inhibition rates were 45.6%, 30.7%, 14.9% and 11.1%, respectively. Results showed that ortho-OH had better effect to inhibit acrylamide formation.(3) Kinetic modeling and data analysis of the effect of purple wheat bran extract on acrylamide formationThe effect of purple wheat bran extracts on acrylamide generation and elimination was performed by a kinetic study in a low moisture asparagine/glucose model system. Results indicated that purple wheat bran extracts could significantly reduce the formation of Schiff bases generated from asparagine and fructose, the isomerization of glucose to fructose, and acrylamide formation from intermediates. However, the extracts did not have a significant effect on the elimination of acrylamide and the formation of melanoidins.(4) Effect of purple wheat bran extract on acrylamide formation in French friesSoaked the French fries in 0.1 g m L-1 purple wheat bran extract for an hour, it could significantly reduce acrylamide content, and could retain acceptable quality of French fries.