Effect Of Black Peanut Skin Extracts On The Formation Of Acrylamide In Fried Potato Systems

Foods containing carbohydrate produce acrylamide when with high temperature heated. Acrylamide has a carcinogenic risk, so controlling the acrylamide contents in foods has great significance. Now, some studies show that some plant flavonoids could inhibit the formation of acrylamide in foods. Black peanut skin contains proanthocyanidins, anthocyanins and other flavonoids, so this study extracted proanthocyanidins and anthocyanins from the black peanut skin to inhibit the formation of acrylamide. The research contents and results are as follows:The study optimized extraction process for proanthocyanidins and anthocyanins from black peanut skin. To improve the extraction yields of proanthocyanidins and anthocyanins from black peanut skin, the extraction conditions of proanthocyanidins and anthocyanins were investigated by single-factor experiments and response surface methodology. On the basis of single-factor experiments, the optimal pH and extraction time were found to be 3 and 120 min respectively. The liquid-to-material ratio, ethanol concentration and extraction temperature were investigated through response surface experiments, and the functions and interactions of each variables on the extraction yields of proanthocyanidins and anthocyanins were investigated, too. Based on the regression analysis, the optimal extraction conditions from modles were liquid-to-material ratio 52.00:1 (ml:g), ethanol concentration 47.75% and extraction temperature 43.91℃, and the extraction yields of proanthocyanidins and anthocyanins were 13.754% and 0.660% respectively. The extraction conditions were liquid-to-material ratio 52:1 (ml:g), ethanol concentration 48% and extraction temperature 44℃ on the verification experiment, and the extraction yields of proanthocyanidins and anthocyanins were 13.754% and 0.660% respectively.The study added black peanut skin extracts to fried potato systems to inhibit the formation of acrylamide. To evaluate the effect of black peanut skin extracts on the formation of acrylamide in fried potato systems,6 kinds of exogenous additives including the crude black peanut skin extracts, the black peanut skin proanthocyanidins, the black peanut skin anthocyanins and 3 different graded the black peanut skin proanthocyanidins according degree of polymerization (Ml, M2 and M3) were added into the potato systems. Results of study indicated that the best inhibitory additions of crude black peanut skin extracts, black peanut skin proanthocyanidins, black peanut skin anthocyanins, Ml, M2 and M3 to acrylamide formation were 0.04 μg/g,0.4 μg/g,0.04 μg/g,0.4 μg/g,0.004μg/g,0.04 μg/g, with best reductions of acrylamide reached to 39.78%,60.63%,25.18%,53.35%,49.02% and 43.75%, respectively. Among the 6 kinds of additives, black peanut skin proanthocyanidins has the best effectiveness for reducing the formation of acrylamide. The results showed that proanthocyanidins could inhibit the formation of acrylamide, and oligomeric proanthocyanidins showed the better inhibition of the formation of acrylamide.The study utilized the black peanut skin proanthocyanidins to effect the kinetics of acrylamide. To study the kinetics of acrylamide, the black peanut skin proanthocyanidins was added to fried potato systems, and the first order kinetic model was made simulations with the formation and elimination. The results showed that the acrylamide contents increased at 0 s-200 s, then decreased after 200 s on the black peanut skin proanthocyanidins test and control test. Black peanut skin proanthocyanidins could effectively inhibit the formation kinetics of acrylamide.