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Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

AuthorsLópez-López, Antonio ; Beato, Víctor Manuel ; Sánchez, Antonio Higinio; García García, Pedro ; Montaño, Alfredo
Amino acids
Food model system
Issue Date2014
CitationJournal of Food Engineering 120: 9- 16 (2014)
AbstractA ripe olive model system was used to evaluate the potential inhibiting effects on acrylamide formation from a set of amino acids and water-soluble vitamins. The system was based on ripe olive juice heated at 121 C for 30 min in a stainless steel tubular reactor. The most potent acrylamide inhibitors were proline and sarcosine, both with inhibition rates of ∼75% at a 100 mM level. In addition, glycine, ornithine, taurine, and γ-amino butyric acid were effective (50-65% inhibition) while the rest of the compounds demonstrated weak or non-significant effects. Acrylamide contents in the model system were found to be highly correlated with the corresponding contents in the real product. The kinetic pattern for the formation of acrylamide in the absence and presence of two selected amino acids, added separately or together, was well fitted using a simple logistic function. © 2013 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.jfoodeng.2013.07.019
issn: 0260-8774
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