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Study of acrylamide mitigation in model system: Effect of pure phenolic compounds

Bassama J., Brat P., Bohuon P., Boulanger R., Günata Z.. 2010. Food Chemistry, 123 (2) : p. 558-562.

DOI: 10.1016/j.foodchem.2010.04.071

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 : acrylamide; composé phénolique; antioxydant; acide caféique

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