title: Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling.
abstract: This study investigated the effect of flavanols and their derivatives on acrylamide formation under low-moisture conditions via prediction using the support vector regression (SVR) approach. Acrylamide was generated in a potato-based equimolar asparagine-reducing sugar model system through oven heating. Both positive and negative effects were observed when the flavonoid treatment ranged 1-10,000μmol/L. Flavanols and derivatives (100μmol/L) suppress the acrylamide formation within a range of 59.9-78.2%, while their maximal promotion effects ranged from 2.15-fold to 2.84-fold for the control at a concentration of 10,000μmol/L. The correlations between inhibition rates and changes in Trolox-equivalent antioxidant capacity (ΔTEAC) (RTEAC-DPPH=0.878, RTEAC-ABTS=0.882, RTEAC-FRAP=0.871) were better than promotion rates (RTEAC-DPPH=0.815, RTEAC-ABTS=0.749, RTEAC-FRAP=0.841). Using ΔTEAC as variables, an optimized SVR model could robustly serve as a new predictive tool for estimating the effect (R: 0.783-0.880), the fitting performance of which was slightly better than that of multiple linear regression model (R: 0.754-0.880).
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, Hangzhou 310058, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
authors.forename: Mengmeng
authors.initials: M
authors.lastname: Huang
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, Hangzhou 310058, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
authors.forename: Qiao
authors.initials: Q
authors.lastname: Wang
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, 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: Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Centre for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 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 / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D001216:Asparagine / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D004305:Dose-Response Relationship, Drug; D005419:Flavonoids / Q000737:chemistry / Q000494:pharmacology*; D005511:Food Handling; D006358:Hot Temperature; D016014:Linear Models; D015416:Maillard Reaction; D059808:Polyphenols / Q000737:chemistry / Q000494:pharmacology*; D011198:Solanum tuberosum / Q000737:chemistry; D060388:Support Vector Machine; D053719:Tandem Mass Spectrometry
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D059808:Polyphenols; D020106:Acrylamide; D001216:Asparagine
keywords: Acrylamide; Dual effect; Flavanols and derivatives; Low moisture; Maillard reaction; Support vector regression