We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Formation Of Acrylamide In Starchy Foods Is Reduced By Grape Seed, Clove Bud Extracts

June 16, 2011: 04:31 AM EST
Researchers in Hong Kong and Singapore have found that grape seed and clove bud extracts  seem to cut the formation of the carcinogen acrylamide in food products made from potatoes by 60 percent. Grape seed compounds known as proanthocyanidins reduced acrylamide production by 62.2 percent in potato-based foods. However, in toher carbohydrate-based foods, such as cookies, extracts of clove buds reduced acrylamide development by 51 percent. Acrylamide is produced when sugar and the amino acid asparagine are subjected to heat. The process, known as the Maillard reaction, results in the brown color of baked, friend or toasted foods. The compound, however, was found to cause cancer in laboratory rats.
Zhu F, et al. , "Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems", Journal of the Science of Food and Agriculture, June 16, 2011, © Society of Chemical Industry
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Research
Safety
Bakery & Cereals
Fruit & Vegetables
Geographies
Worldwide
Asia-Pacific
Hong Kong
Singapore
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.