کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7591135 1492105 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Role of plant polyphenols in acrylamide formation and elimination
ترجمه فارسی عنوان
نقش پلی فنل های گیاهی در تشکیل و حذف آکریل آمید
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Acrylamide found in thermal-treated foods has led to an intensive and persistent research effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans. Plant polyphenols are the most abundant antioxidants in human diet. Several researches indicated that the polyphenols affected the acrylamide formation during heating. However, the controversial effects of the polyphenols on acrylamide formation were related to their structure, concentrations, and antioxidant capacity, as well as reaction condition. Polyphenols can inhibit acrylamide formation through trapping of carbonyl compounds and preventing against lipid oxidation, while some special polyphenols can enhance the acrylamide content by providing carbonyl groups, accelerating the conversion from 3-aminopropionamide (3-APA) to acrylamide and inhibiting acrylamide elimination. This review concludes the effects of polyphenols in the Maillard reaction and food systems conducted so far, aimed to give an overview on the role of plant polyphenols in acrylamide formation and elimination.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 186, 1 November 2015, Pages 46-53
نویسندگان
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