Study On Complex Natural Antioxidants Inhibiting The Acrylamide In French Fries

Acrylamide was produced in high-temperature processed food, the maximum content ofacrylamide was5.312mg/kg in fried potato foods. Acrylamide is also considered as a potentialgenetic and reproductive toxin with mutagenic and carcinogenic properties．Thus, it is significantlyimportant to study the ways to inhibit the production of acrylamide in foods. Currently it is animportant measure to inhibit the formation of acrylamide through adding natural antioxidants intothe fried foods. Since natural antioxidants possesses high efficiency and low toxicity properties,this study test the effect of the optimum concentration of six natural antioxidants (vitamin C,water-soluble vitamin E, extract of silymarin, extract of pueraria flavone, extracts of EOB, extractof rosemary) on inhibition of acrylamide formation in asparagine/glucose model system。The bestformula of complex natural antioxidants was screened and applied in French fries, then test theeffect of inhibition. As follows:Determine the optimum concentration of six natural antioxidants inhibiting acrylamideformation. Based on analytical method of HPLC for the quantification of acrylamide in food, theoptimum concentration of six kinds of natural antioxidants inhibiting the formation of acrylamidewas studied in the asparagine/glucose model system. The results showed that the maximuminhibition rate of acrylamide reached82.54%when vitamin C was0.5%added in the model system.The maximum inhibition rate of acrylamide respectively reached46.67%,23.81%,26.51%and18.41%when extract of silymarin, extract of pueraria flavone, extract of EOB and extract ofrosemary all were0.4%added. The maximum inhibition rate of acrylamide reached46.83%whenvitamin E was0.3%added.Determine the composition of the natural antioxidant compound. Six natural antioxidantswere compounded into seven forms and tested the effect on inhibition of acrylamide formation inasparagine/glucose model system, then screen the best formula. The natural antioxidantscompound composed by vitamin C0.5%, vitamin E0.3%, silymarin extract of0.4%and rosemaryextract of0.4%have a significant role in inhibiting of acrylamide formation, hence these should beretained. Therefore, we chose these four natural antioxidants as the composition of the naturalantioxidant compound.The best formula of natural antioxidant compound was further applied in French fries. Thebest formula of natural antioxidant compound was used to soak French fries, the soaking temperature, soaking time and soaking concentration were optimized through the single factorexperiment and response surface analysis. The optimum soaking conditions as follows：the soaktemperature was90℃, the soaking time was30min, the soak the concentration of sample wasvitamin C0.5%, vitamin E0.3%, extract of silymarin0.4%and extract of rosemary0.4%, thecontent of acrylamide was1.807μg/ml and the inhibition rate of acrylamide was60.2%in Frenchfries.The physiochemical indexes of the fries soaked in the best formula of natural antioxidantscompound、the fries without soaking and the Market fries were detected and carried sensoryevaluation. The results showed that the elasticity and hardness of three French fries have nosignificant differences, the sensory rating of the control group was close contrast to and the testgroup. It confirmed that it had no effect on the physiochemical indexes of French fries aftersoaking in the best formula of natural antioxidants compound. Therefore, it can be further appliedinto the market.