Agro Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, Kerala, India.
Agro Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, Kerala, India.
Food Chem. 2017 May 1;222:53-60. doi: 10.1016/j.foodchem.2016.12.007. Epub 2016 Dec 8.
The effect of ripening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major amino acids, were quantified during different stages of ripening using HPLC and correlated with acrylamide formation. The total phenolic content and total flavonoid content were also estimated and correlated with acrylamide formation. Both glucose and fructose increased during ripening and demonstrated a positive correlation on formation of acrylamide (correlation coefficient of r=0.95 and 0.94 respectively (p<0.05), whereas asparagine, was poorly correlated (p>0.05). The decreased levels of phenolic content during ripening of plantain were negatively correlated with acrylamide formation in the deep fried chips prepared. Thus the selection of proper ripening stage renders reduced formation of acrylamide in plantain chips to a reasonable extend.
研究了成熟度对由 Nendran 品种（Musa paradisiaca）制成的油炸芭蕉片中丙烯酰胺形成的影响。使用 HPLC 在不同成熟阶段定量测定丙烯酰胺形成的前体，还原糖（葡萄糖和果糖）和十种主要氨基酸，并将其与丙烯酰胺形成相关联。还估计了总酚含量和总类黄酮含量，并将其与丙烯酰胺形成相关联。在成熟过程中，葡萄糖和果糖均增加，并且与丙烯酰胺的形成呈正相关（相关性系数 r 分别为 0.95 和 0.94（p<0.05），而天冬酰胺相关性较差（p>0.05）。成熟过程中香蕉中酚类物质含量的降低与制备的油炸香蕉片中丙烯酰胺的形成呈负相关。因此，选择适当的成熟阶段可以在一定程度上减少香蕉片中丙烯酰胺的形成。
