Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps

نویسندگان
Akgün , B. ID 1
Tosunoglu , H. ID 2
Hamzaoğlu , M. ID 3
Deniz , A. ID 4
Tosunoglu , A. ID 5
Genç , M. ID 6
Genç , S. ID 7
Ayşar Güzelsoy, N. ID 8
Kılınç , A. ID 9
Zengingönül Gökçay , R. ID 10
Arıcı , M. ID 11

1 Central Research Institute of Food and Feed Control, Bursa, Türkiye

2 Central Research Institute of Food and Feed Control, Bursa, Türkiye

3 Central Research Institute of Food and Feed Control, Bursa, Türkiye

4 Central Research Institute of Food and Feed Control, Bursa, Türkiye

5 Department of Biology, Bursa Uludag University, Bursa, Türkiye

6 Gastronomy and Culinary Arts, Beykoz University, Istanbul, Türkiye, Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye

7 Genc and Naturel Food Industry and Trade Inc, Izmir, Türkiye, Department of Gastronomy and Culinary Arts, Yaşar University, Izmir, Türkiye

8 Central Research Institute of Food and Feed Control, Bursa, Türkiye

9 Central Research Institute of Food and Feed Control, Bursa, Türkiye

10 Central Research Institute of Food and Feed Control, Bursa, Türkiye

11 Department of Food Engineering, Yıldız Technical University, Istanbul, Türkiye

doi
10.18502/jfqhc.9.2.10643
چکیده

 Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, ...

کلیدواژه‌ها
Acrylamide, Solanum tuberosum, Plants, Edible, Antioxidants