Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Abstract

The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were significantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.

Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea

“…Deep-fat frying employing high temperatures can change the structure polyphenols, vitamins, and antioxidants in potato snacks (Nems et al, 2015). Babu et al (2017) observed a 10% degradation of total phenolic content (TPC) in French fries treated with Caralluma fimbriata extract before frying at 190°C. The catechin content decreased by 18% after frying and all other bioactive compounds (flavanols, quercitin, ascorbic acid, and so on) showed a reduction of no higher than 20% after frying.…”

Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation

“…found the antioxidants in green tea reduced the acrylamide content in fried potatoes. Babu et al . found polyphenols from Caralluma fimbriata could inhibit the formation of acrylamide and the oxidation of lipids.…”

“…There are several hypotheses on Maillard reaction formation pathways . Lipid oxidation is a secondary pathway for the formation of acrylamide in which acrylic acid, a direct precursor of acrylamide, can be formed by lipids oxidative degradation of acrolein . Currently processed potato snack products are the main source of acrylamide in the diet…”

Delving the Role of Caralluma fimbriata: An Edible Wild Plant to Mitigate the Biomarkers of Metabolic Syndrome

“…The use of CFE as a therapeutic intervention is well known in Ayurvedic medicine [ 32 ]. CFE can also be used as a natural antioxidant [ 33 ]. Other therapeutic applications of CFE reported in the literature include carminative, febrifugal, anthelmintic, antirheumatic, anti-inflammatory, antinociceptive, and antioxidant actions [ 25 ].…”