title: Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems.
abstract: BACKGROUND
  Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems.
  
  
  RESULTS
  Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system.
  
  
  CONCLUSIONS
  It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods.
authors.affiliation: School of Biological Sciences, University of Hong Kong, Hong Kong.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhu
authors.forename: Yi-Zhong
authors.initials: YZ
authors.lastname: Cai
authors.forename: Jinxia
authors.initials: J
authors.lastname: Ke
authors.forename: Harold
authors.initials: H
authors.lastname: Corke
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000737:chemistry*; D057140:Fast Foods / Q000032:analysis; D005433:Flour / Q000032:analysis*; D035264:Flowers / Q000737:chemistry / Q000254:growth & development; D005503:Food Additives / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D008956:Models, Chemical; D010936:Plant Extracts / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D010945:Plants, Edible / Q000737:chemistry*; D044945:Proanthocyanidins / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D017365:Spices / Q000032:analysis; D013213:Starch / Q000737:chemistry*; D027842:Syzygium / Q000737:chemistry; D027843:Vitis / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D005503:Food Additives; D010936:Plant Extracts; D044945:Proanthocyanidins; D014867:Water; D020106:Acrylamide; D013213:Starch