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Reduction of Acrylamide Formation in Fried Plantain ( Musa × paradisiaca ) using NaCl
Author(s) -
OMOTOSHO Omolola Elizabeth,
OMINI Joy John,
Oloruntola Ayobami,
Omotosho Temidayo Victor
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.lb163
Subject(s) - acrylamide , maillard reaction , chemistry , food science , asparagine , reducing sugar , sugar , musa × paradisiaca , sodium , biochemistry , organic chemistry , amino acid , polymer , copolymer
During thermal processing of food, heat‐induced chemical changes occur, which can have both beneficial and deleterious effects. Acrylamide is a detrimental chemical compound formed during frying, baking or grilling of carbohydrate‐rich food. Acrylamide can be formed through the maillard reaction or through oxidation of fatty acid (this occurs in fried foods). Acrylamide formation in foods is influenced by several factors which include processing temperature, reducing sugars content, amino acids content, pH, moisture content and lipid composition, indicating that acrylamide formation in foods can be inhibited by altering processing features. The aim of this study is to compare the effects of 1%, 5% and 10% of sodium chloride on the amount of acrylamide formed in fried ripe and unripe plantain. The plantain was soaked in sodium chloride at room temperature for 60 minutes before frying at 190°c. The fried samples were analyzed for pH, reducing sugar content using 3, 5‐dinitrosalicylic acid, asparagine and acrylamide concentration using HPLC method. The results showed that acrylamide is formed in plantain. The results also showed that asparagine and reducing sugar are present in both ripe and unripe plantain. The acrylamide concentration reduced with increasing sodium chloride concentration. The result of the reducing sugar test showed that it may not have been involved in the acrylamide formation. Ripe plantain had lower asparagine concentration than the unripe. After frying, ripe plantain had a higher concentration of acrylamide compared to the unripe plantain. This may be due to the low moisture content of unripe plantain which did not allow for maximum absorption of oil by the food during frying. At 1% and 5% sodium chloride, no significant difference was observed in the acrylamide concentration. The acrylamide content of plantain significantly decreased (p>0.05) by 98.9% in ripe plantain and 35.4 % in unripe with the addition of 10% sodium chloride. Support or Funding Information Self funded 1Graphical representation of reducing sugar content of samples2Graphical representation of the acrylamide content of samples