Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips

The acrylamide-mitigating effect of piquin pepper oleoresin (piquin pepper oily extract in soybean oil) in both model and food systems was evaluated. Although the addition of piquin pepper oleoresin to an asparagine/glucose model system did not produce any mitigation of the acrylamide produced, oxid...

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Bibliographic Details
Published in:Food science & technology 2012-10, Vol.48 (2), p.261-267
Main Authors: Salazar, Ricardo, Arámbula-Villa, Gerónimo, Hidalgo, Francisco J., Zamora, Rosario
Format: Article
Language:English
Subjects:
Acrylamide mitigation
Antioxidant activity
Biological and medical sciences
Food industries
Food toxicology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Maillard reaction
Piquin pepper oleoresin
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Summary:The acrylamide-mitigating effect of piquin pepper oleoresin (piquin pepper oily extract in soybean oil) in both model and food systems was evaluated. Although the addition of piquin pepper oleoresin to an asparagine/glucose model system did not produce any mitigation of the acrylamide produced, oxidation of the oleoresin for 4–8 days at 60 °C produced a significant (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2012.03.024