Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling

作者：Huang, Mengmeng; Wang, Qiao; Chen, Xinyu; Zhang, Yu^*

来源：Food Chemistry, 2017, 221: 178-186.

DOI：10.1016/j.foodchem.2016.10.060

• Acrylamide
• Low moisture
• Flavanols and derivatives
• Dual effect
• Maillard reaction
• Support vector regression

This study investigated the effect of flavanols and their derivatives on acrylamide formation under low-moisture conditions via prediction using the support vector regression (SVR) approach. Acrylamide was generated in a potato-based equimolar asparagine-reducing sugar model system through oven heating. Both positive and negative effects were observed when the flavonoid treatment ranged 1-10,000 mu mol/L. Flavanols and derivatives (100 mu mol/L) suppress the acrylamide formation within a range of 59.9-78.2%, while their maximal promotion effects ranged from 2.15-fold to 2.84-fold for the control at a concentration of 10,000 mu mol/L. The correlations between inhibition rates and changes in Trolox-equivalent antioxidant capacity (Delta TEAC) (RTEAC-DPPH = 0.878, RTEAC-ABTS = 0.882, RTEAC-FRAP = 0.871) were better than promotion rates (RTEAC-DPPH = 0.815, RTEAC-ABTS = 0.749, RTEAC-FRAP = 0.841). Using Delta TEAC as variables, an optimized SVR model could robustly serve as a new predictive tool for estimating the effect (R: 0.783-0.880), the fitting performance of which was slightly better than that of multiple linear regression model (R: 0.754-0.880).

• 出版日期2017-4-15
• 单位浙江大学