Resumen

GRACIANO CRISTOBAL, María Josefina et al. Impact on acrylamide formation from culinary spice additives with antioxidant activity. Biotecnia [online]. 2020, vol.22, n.2, pp.128-135.  Epub 07-Ago-2020. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v22i2.1254.

Culinary spices are an important source of phenolic compounds that have antioxidant activity, they have been used for centuries to preserve food and extend their shelf life, as well as mitigate the negative effects of food exposure to high temperatures. The use of heat treatments in carbohydrate-rich foods such as French fries can cause de formation of various products of the Maillard reaction or glycotoxins, including acrylamide, which has carcinogenic activity. There are some studies that report that the application of a film of species culinary with antioxidant activity can inhibit acrylamide formation during potato frying. However, only some research reports otherwise. The objective of the present study was to evaluate the antioxidant effect of five edible additives made with different culinary spices on the acrylamide content in French fries. The analyzes were performed by high performance liquid chromatography-mass spectrometry. The results indicate that the five additives caused a discordant effect, since the failed to inhibit acrylamide formation as expected but instead promoted its formation.

Palabras llave : culinary spices; antioxidants; additives; acrylamide; liquid chromatography.

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