Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips

The acrylamide-mitigating effect of piquin pepper oleoresin (piquin pepper oily extract in soybean oil) in both model and food systems was evaluated. Although the addition of piquin pepper oleoresin to an asparagine/glucose model system did not produce any mitigation of the acrylamide produced, oxidation of the oleoresin for 4-8 days at 60 °C produced a significant (p < 0.05) decrease in the acrylamide produced in the model system as compared to the model system treated with the same amount of soybean oil oxidized for the same time period. In addition, potato and tortilla chips fried in piquin pepper oleoresin had less acrylamide (26% and 77%, respectively, using optimum frying times) than analogous potato and tortilla chips fried in soybean oil. These results suggest that piquin pepper oleoresin may be used as inhibitor for acrylamide formation in foods at the same time that a pleasant pungent taste is produced in the processed food.

► Acrylamide in potato chips was reduced up to 26% when fried in piquin oleoresin. ► Acrylamide in tortilla chips was reduced up to 77% when fried in piquin oleoresin. ► Piquin pepper oleoresin did not produce changes in the appearance of food products. ► Piquin pepper oleoresin produced a pleasant pungent flavor in the food products. ► This oleoresin can be used to both mitigate acrylamide and provide pungent flavor.