Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps

B.  Akgün; M. Genç; S.  Genç; N. Ayşar  Güzelsoy; H.  Tosunoglu; M.  Hamzaoğlu; A.  Deniz; A.  Kılınç; R. Zengingönül  Gökçay; M.  Arıcı; A.  Tosunoglu

doi:10.18502/jfqhc.9.2.10643

B. Akgün Central Research Institute of Food and Feed Control, Bursa, Türkiye
M. Genç Gastronomy and Culinary Arts, Beykoz University, Istanbul, Türkiye
S. Genç Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye
N. Ayşar Güzelsoy Central Research Institute of Food and Feed Control, Bursa, Türkiye
H. Tosunoglu Central Research Institute of Food and Feed Control, Bursa, Türkiye
M. Hamzaoğlu Central Research Institute of Food and Feed Control, Bursa, Türkiye
A. Deniz Central Research Institute of Food and Feed Control, Bursa, Türkiye
A. Kılınç Central Research Institute of Food and Feed Control, Bursa, Türkiye
R. Zengingönül Gökçay Central Research Institute of Food and Feed Control, Bursa, Türkiye
M. Arıcı Department of Food Engineering, Yıldız Technical University, Istanbul, Türkiye
A. Tosunoglu Department of Biology, Bursa Uludag University, Bursa, Türkiye

DOI: https://doi.org/10.18502/jfqhc.9.2.10643

Keywords: Acrylamide, Solanum tuberosum, Plants, Edible, Antioxidants

Abstract

Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the
acrylamide formation in potato crisps.

Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were
calculated by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS).

Results: Aqueous extract of ribwort plantain was found the most effective trial at 10 g/L for 5 min because it reduced acrylamide concentration by 57% compared to control
without significantly affecting potato crisps’ sensory and color parameters (p>0.05). The aqueous extract of shepherd’s-needle yielded the highest Total Antioxidant Capacity (TAC) in 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) and Cupric ion Reducing Antioxidant Capacity (CUPRAC) assay, the highest Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). Similarly, no significant correlation was found between TAC, TPC, and TFC of watery plant extracts with acrylamide level of
potato crisps produced after immersion of these extracts (at 5 g/L for 5 min).

Conclusion: Wild edible plants have the potential to be used for acrylamide reduction in potato crisps.