title: Antioxidant-capacity-based models for the prediction of acrylamide reduction by flavonoids.
abstract: The aim of this study was to investigate the applicability of artificial neural network (ANN) and multiple linear regression (MLR) models for the estimation of acrylamide reduction by flavonoids, using multiple antioxidant capacities of Maillard reaction products as variables via a microwave food processing workstation. The addition of selected flavonoids could effectively reduce acrylamide formation, which may be closely related to the number of phenolic hydroxyl groups of flavonoids (R: 0.735-0.951, P<0.001). The rate of inhibition of acrylamide formation correlated well with the change of trolox equivalent antioxidant capacity (ΔTEAC) measured by DPPH (R(2)=0.833), ABTS (R(2)=0.860) or FRAP (R(2)=0.824) assay. Both ANN and MLR models could effectively serve as predictive tools for estimating the reduction of acrylamide affected by flavonoids. The current predictive model study provides a low-cost and easy-to-use approach to the estimation of rates at which acrylamide is degraded, while avoiding tedious sample pretreatment procedures and advanced instrumental analysis.
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Cheng
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
authors.forename: Xinyu
authors.initials: X
authors.lastname: Chen
authors.affiliation: Department of Control Science and Engineering, Zhejiang University, 38 Zheda Road, Hangzhou 310027, Zhejiang, China.
authors.forename: Sheng
authors.initials: S
authors.lastname: Zhao
authors.affiliation: Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China. Electronic address: y_zhang@zju.edu.cn.
authors.forename: Yu
authors.initials: Y
authors.lastname: Zhang
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005511:Food Handling; D015416:Maillard Reaction; D008956:Models, Chemical; D010636:Phenols / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D020106:Acrylamide
keywords: Acrylamide; Antioxidant capacity; Flavonoids; Microwave processing; Predictive models; Reduction