Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectivel...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114532 |
| _version_ | 1855517347430793216 |
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| author | Udomkun, Patchimaporn Swennen, Rony L. Masso, C. Innawong, B. Fotso Kuate, A. Alakonya, A. Vanlauwe, Bernard |
| author_browse | Alakonya, A. Fotso Kuate, A. Innawong, B. Masso, C. Swennen, Rony L. Udomkun, Patchimaporn Vanlauwe, Bernard |
| author_facet | Udomkun, Patchimaporn Swennen, Rony L. Masso, C. Innawong, B. Fotso Kuate, A. Alakonya, A. Vanlauwe, Bernard |
| author_sort | Udomkun, Patchimaporn |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64). |
| format | Journal Article |
| id | CGSpace114532 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1145322025-11-11T10:06:08Z Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips Udomkun, Patchimaporn Swennen, Rony L. Masso, C. Innawong, B. Fotso Kuate, A. Alakonya, A. Vanlauwe, Bernard acrylamide frying chemical composition plantains larix eurolepis ripening stage food science The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64). 2021-10 2021-08-03T12:06:06Z 2021-08-03T12:06:06Z Journal Article https://hdl.handle.net/10568/114532 en Open Access application/pdf Wiley Udomkun, P., Swennen, R., Masso, C., Innawong, B., Fotso, A., Alakonya, A. & Vanlauwe, B. (2021). Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. International Journal of Food Science and Technology, 1-15. |
| spellingShingle | acrylamide frying chemical composition plantains larix eurolepis ripening stage food science Udomkun, Patchimaporn Swennen, Rony L. Masso, C. Innawong, B. Fotso Kuate, A. Alakonya, A. Vanlauwe, Bernard Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| title | Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| title_full | Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| title_fullStr | Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| title_full_unstemmed | Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| title_short | Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| title_sort | influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips |
| topic | acrylamide frying chemical composition plantains larix eurolepis ripening stage food science |
| url | https://hdl.handle.net/10568/114532 |
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