Effect of Black Peanut Skin Extracts on the Formation of Acrylamide in Fried Potato
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Abstract:
Black peanut skin extracts were used to control the formation of acrylamide in fried potatoes. Six exogenous additives, including crude black peanut skin extract (BPSE), black peanut skin proanthocyanidins (BPSPs), black peanut skin anthocyanins (BPSAs), and three different BPSPs graded according to the degree of polymerization (M1, M2, and M3) were added to the potato powder. After frying, the acrylamide content were measured by high performance liquid chromatography, and the substance with the optimum inhibitory rate was used for kinetic testing. The results indicated that the optimal concentrations of BPSE, BPSP, BPSA, M1, M2, and M3 to inhibit acrylamide formation were 0.1 μg/mL, 1 μg/mL, 0.1 μg/mL, 1 μg/mL, 0.01 μg/mL, and 0.1 μg/mL, respectively, and the optimal inhibitory rates were 39.78%, 60.63%, 25.18%, 53.35%, 49.02%, and 43.75%, respectively. Therefore, proanthocyanidins could effectively inhibit the formation of acrylamide. The kinetics of acrylamide formation in fried potato of the BPSP group, blank control group (negative control), and hesperidin group (positive control) were studied; the results showed that the highest yield of acrylamides was obtained at frying for 200 s, and BPSP could effectively inhibit the process of acrylamide formation.
