TY - JOUR ID - 79460 TI - Reduction of acrylamide by orange waste extract phenolic compounds in potato chips JO - Journal of Food and Bioprocess Engineering JA - JFABE LA - en SN - AU - Seyedi, Somaye AU - Javanmarddakheli, Majid AU - Shekarabi, Azade AU - Shavandi, Mahdi AU - Farhadi, Sahra AD - Department of Food Scienece and Technology, Islamic Azad University, Tehran central Branch, Tehran, Iran AD - Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran Y1 - 2021 PY - 2021 VL - 4 IS - 1 SP - 75 EP - 81 KW - Acrylamide KW - Potato Chips KW - phenolic compounds KW - Gas chromatography-mass spectrometer DO - 10.22059/jfabe.2021.301112.1049 N2 - Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research the effect of orange waste extracts on the reduction of acrylamide, color attribute and sensory properties in fried potato chips were investigated. The average amount of total phenolics in the methanolic extract of orange waste was 39.43 mg GAE/g of dry material. Reduction of acrylamide content in fried potato chips with different doses of phenolic extracts was significantly (p < 0.05). The results showed that the addition of orange waste extract significantly reduced the acrylamide content to 44.8%. Furthermore, significantly difference between control and treatments in color was observed (p > 0.05). Sensory evaluation results showed that doses of phenolic extracts in 0.05 g had the highest acceptance. The effect of orange extract on the reduction of acrylamide formation was positive. Thus, we can conclude that pre-treating potatoes with fruit processing waste extract before frying produces beneficial effects such as a reduction in acrylamide content. UR - https://jfabe.ut.ac.ir/article_79460.html L1 - https://jfabe.ut.ac.ir/article_79460_decea3fe999b1de90fb3cfc26ceedc96.pdf ER -