Inhibitory Effect And Mechanism Of Buckwheat Extract On Acrylamide

Acrylamide has been found to be a neurotoxic substance and widely detected in cooked foods,and has been classified as a probable human carcinogen by the International Agency for Research on Cancer(IARC).Therefore,reducing the level of acrylamide in food is of great significance to ensure food safety.Natural antioxidants have been found to inhibit the formation of acrylamide in food.Buckwheat contains a lot of phenolic compounds,and the content of polyphenol compounds increased after germination.These phenolic compounds have antioxidant activity and may play a role in inhibiting the formation of acrylamide,however,there are no research in this area has been reported.In this study,a bread model and Maillard reaction simulated system were established to study the inhibitory effects of four buckwheat extracts from Tartary buckwheat seeds,Tartary buckwheat sprouts,common buckwheat seeds,and common buckwheat sprouts on acrylamide formation.The kinetic model was established to investigate the possible inhibitory mechanism of the extracts on acrylamide formation.Besides,the artificial neural network(ANN)and multiple linear regression(MLR)models were used to predict the correlation between the change of Trolox equivalent antioxidant capacity(?TEAC)in final reaction product of the simulated system(MRP)and the inhibition rate of acrylamide.The main results were as follows:(1)200?L lmg/mL of four kinds of buckwheat extracts(Tartary buckwheat seed,Tartary buckwheat sprout,common buckwheat seeds,and common buckwheat sprouts)were added to the flour to inhibit the formation of acrylamide in bread,and the inhibition rates of acrylamide formation was 23.5%,27.3%,17.0%,and 16.7%,respectively.Furthermore,all four kinds of buckwheat extracts could significantly inhibit the formation of acrylamide in the asparagine/glucose pathway(p<0.05).The inhibition rate of acrylamide formation was positively correlated well with the total phenolic compound content and the antioxidant activity of the extracts.The crust and crumb color,hardness as well as sensorial attributes of the bread were not significantly affected by the addition of the extracts.(2)The buckwheat extracts could inhibit the formation of acrylamide in the glucose/asparagine Maillard reaction simulated system,and had the highest inhibitory effect at 1 mg/mL.The results of the kinetic model show that the logistics-exponential kinetic model is most suitable for describing the kinetic process of the formation and elimination of acrylamide in this study.The four buckwheat extracts had significant inhibitory effect on the kinetic process of acrylamide formation in the simulated system(p<0.05),but the inhibitory effect of the extract on acrylamide was weakened on the kinetic process of acrylamide elimination.Four mechanisms were involved in extracts and rutin to inhibit acrylamide formation.Firstly,It reduced the strength of the Maillard reaction.Secondly,It inhibited the conversion of 3-APA to acrylamide.Thirdly,it decreased the formation of HMF.And fourthly,it enhanced the elimination of acrylamide,due to it increased the positive voltage of the Maillard simulation system,which promotes the oxidation of acrylamide and the reaction of acrylamide with free radicals.(3)The six kinds of polyphenols contained in buckwheat extracts(Gallic acid,Chlorogenic acid,Isoorientin,orientin,Rutin and Quercetin)could inhibit the formation of acrylamide in the simulated system.And when the dosage level was 10-9 mol/L,the inhibition rate of acrylamide was the highest.The rate of inhibition of acrylamide formation correlated well with ?TEAC of MRP.ANN and MLR model can predict the inhibition rate of polyphenols on acrylamide by analyzing the change of antioxidant capacity of MRP,and the fitting effect of the ANN is better than that of the MLR.