Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes

Role of plant polyphenols in acrylamide formation and elimination

“…In addition, VOO phenolic extract and the pure polyphenols from VOO showed inconsistent effect on acrylamide formation (Kotsiou, Tasioula-Margari, Kukurová, & Ciesarová, 2010). Addition of VOO phenolic extract into glucose/asparagine model system resulted in an inhibition on acrylamide formation at the concentration of 2.2 mg/kg, while the acrylamide content increased with the addition of phenolic extract at the higher concentration of 216.9 mg/kg.…”

“…In previous research of Kotsiou et al (2010), the antioxidant capacity before heating treatment and inhibition rates of oregano and VOO were evaluated in the model potato starch system. With the addition of oregano extract, the increase of antioxidant capacity and the decline of acrylamide content were observed.…”

Factors influencing acrylamide formation in rye, wheat and spelt breads

“…One of less known methods of AA mitigation with insufficiently described mechanism of their effect is the addition of antioxidants. A few studies were focused on the use of natural phenolic antioxidants Kotsiou et al, 2010) however, it is known that during the course of the Maillard reaction polymeric compounds with antioxidant properties, namely melanoidins, are formed. A brief summary of the role of antioxidants on AA formation was presented by Jin et al (2013) and possible pathways of antioxidant-Maillard reaction interactions leading to increase or inhibition of AA content were reported.…”

Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

“…Different studies showed that increasing concentration of antioxidant couldn't mitigate acrylamide formation in all cases and sometimes the higher concentration surprisingly increased acrylamide production (Kotsiou et al 2010;Yuan et al 2011;Zhu et al 2010).…”