Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide

作者：Xu Changmou; Yagiz Yavuz; Marshall Sara; Li Zheng; Simonne Amarat; Lu Jiang; Marshall Maurice R^*

来源：Food Chemistry, 2015, 182: 200-208.

DOI：10.1016/j.foodchem.2015.02.133

• Polyphenols
• Acrylamide
• Antioxidants
• GC-ECD
• HPLC-MS/MS

Acrylamide is a byproduct of the Maillard reaction and is formed in a variety of heat-treated commercial starchy foods. It is known to be toxic and potentially carcinogenic to humans. Muscadine grape polyphenols and standard phenolic compounds were examined on the reduction of acrylamide in an equimolar asparagine/glucose chemical model, a potato chip model, and a simulated physiological system. Polyphenols were found to significantly reduce acrylamide in the chemical model, with reduced rates higher than 90% at 100 mu g/ml. In the potato chip model, grape polyphenols reduced the acrylamide level by 60.3% as concentration was increased to 0.1%. However, polyphenols exhibited no acrylamide reduction in the simulated physiological system. Results also indicated no significant correlation between the antioxidant activities of polyphenols and their acrylamide inhibition. This study demonstrated muscadine grape extract can mitigate acrylamide formation in the Maillard reaction, which provides a new value-added application for winery pomace waste.

• 出版日期2015-9-1
• 单位中国农业大学