title: Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide.
abstract: Acrylamide is a byproduct of the Maillard reaction and is formed in a variety of heat-treated commercial starchy foods. It is known to be toxic and potentially carcinogenic to humans. Muscadine grape polyphenols and standard phenolic compounds were examined on the reduction of acrylamide in an equimolar asparagine/glucose chemical model, a potato chip model, and a simulated physiological system. Polyphenols were found to significantly reduce acrylamide in the chemical model, with reduced rates higher than 90% at 100 μg/ml. In the potato chip model, grape polyphenols reduced the acrylamide level by 60.3% as concentration was increased to 0.1%. However, polyphenols exhibited no acrylamide reduction in the simulated physiological system. Results also indicated no significant correlation between the antioxidant activities of polyphenols and their acrylamide inhibition. This study demonstrated muscadine grape extract can mitigate acrylamide formation in the Maillard reaction, which provides a new value-added application for winery pomace waste.
authors.affiliation: Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611, USA.
authors.forename: Changmou
authors.initials: C
authors.lastname: Xu
authors.affiliation: Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611, USA.
authors.forename: Yavuz
authors.initials: Y
authors.lastname: Yagiz
authors.affiliation: Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611, USA.
authors.forename: Sara
authors.initials: S
authors.lastname: Marshall
authors.affiliation: Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611, USA.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Li
authors.affiliation: Department of Family, Youth and Community Sciences, University of Florida, Gainesville 32611, USA.
authors.forename: Amarat
authors.initials: A
authors.lastname: Simonne
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
authors.forename: Jiang
authors.initials: J
authors.lastname: Lu
authors.affiliation: Department of Food Science and Human Nutrition, University of Florida, Gainesville 32611, USA. Electronic address: martym@ufl.edu.
authors.forename: Maurice R
authors.initials: MR
authors.lastname: Marshall
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D002273:Carcinogens / Q000737:chemistry*; D003296:Cooking; D005504:Food Analysis; D015416:Maillard Reaction; D008956:Models, Chemical; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D059808:Polyphenols / Q000737:chemistry* / Q000302:isolation & purification; D027843:Vitis / Q000737:chemistry*
chemical_list: D002273:Carcinogens; D010936:Plant Extracts; D059808:Polyphenols; D020106:Acrylamide
keywords: Acrylamide; Antioxidants; GC-ECD; HPLC–MS/MS; Polyphenols