Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings

References

• Amrein , TM , Schönbächler , B , Escher , F and Amadò , R . 2004 . Acrylamide in gingerbread: Critical factors for formation and possible ways for reduction . Journal of Agricultural and Food Chemistry , 52 : 4282 – 4288 .
   PubMed Web of Science ®Google Scholar
• Becalski , A , Lau , BP-Y , Lewis , D and Seaman , SW . 2003 . Acrylamide in foods: Occurrence, sources, and modeling . Journal of Agricultural and Food Chemistry , 51 : 802 – 808 .
   PubMed Web of Science ®Google Scholar
• Biedermann , M , Noti , A , Biedermann-Brem , S , Mozzetti , V and Grob , K . 2002 . Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes . Mitteilungen aus Lebensmitteluntersuchung und Hygiene , 93 : 668 – 687 .
   Google Scholar
• Biedermann-Brem , S , Noti , A , Grob , K , Imhof , D , Bazzocco , D and Pfefferle , A . 2003 . How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking? . European Food Research and Technology , 217 : 369 – 373 .
   Web of Science ®Google Scholar
• China Natures Technology, Inc. (CNTI) . 2006 . Antioxidant of bamboo leaves (AOB) as acrylamide inhibitor Available: http://www.chinanatures.com/industry/about.htm
   Google Scholar
• China Technology Development Group Corporation (CTDGC) . 2006 . Antioxidant of bamboo leaves (AOB) Available: http://www.chinactdc.com/business/food_Products.htm
   Google Scholar
• Claeys , WL , de Vleeschouwer , K and Hendrickx , ME . 2005 . Effect of amino acids on acrylamide formation and elimination kinetics . Biotechnology Progress , 21 : 1525 – 1530 .
   PubMed Web of Science ®Google Scholar
• Cook , DJ and Taylor , AJ . 2005 . On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems . Journal of Agricultural and Food Chemistry , 53 : 8926 – 8933 .
   PubMed Web of Science ®Google Scholar
• Food Analysis Performance Assessment Scheme (FAPAS) . 2005 . FAPAS proficiency testing. Acrylamide Report No. 3011 April Available: http://www.fapas.com/fapas.cfm
   Google Scholar
• Fernández , S , Kurppa , L and Hyvönen , L . 2003 . Content of acrylamide decreased in potato chips with addition of a proprietary flavonoid spice mix (Flavomare®) in frying . Innovations in Food Technology , 18 : 24 – 26 .
   Google Scholar
• Fiselier , K and Grob , K . 2005 . Legal limit for reducing sugars in prefabricates targeting 50 µg/kg acrylamide in French fries . European Food Research and Technology , 220 : 451 – 458 .
   Web of Science ®Google Scholar
• Fiselier , K , Grob , K and Pfefferle , A . 2004 . Brown potato croquettes low in acrylamide by coating with egg/breadcrumbs . European Food Research and Technology , 219 : 111 – 115 .
   Web of Science ®Google Scholar
• Fredriksson , H , Tallving , J , Rosén , J and Åman , P . 2004 . Fermentation reduces free asparagine in dough and acrylamide content in bread . Cereal Chemistry , 81 : 650 – 653 .
   Web of Science ®Google Scholar
• Granda , C , Moreira , RG and Tichy , SE . 2004 . Reduction of acrylamide formation in potato chips by low-temperature vacuum frying . Journal of Food Science , 69 : E405 – E411 .
   Web of Science ®Google Scholar
• Hu , C , Zhang , Y and Kitts , DD . 2000 . Evaluation of antioxidant and prooxidant activities of bamboo Phyllostachys nigra var. Henonis leaf extract in vitro . Journal of Agricultural and Food Chemistry , 48 : 3170 – 3176 .
   PubMed Web of Science ®Google Scholar
• Jiao , JJ , Zhang , Y , Ren , YP , Wu , XQ and Zhang , Y . 2005 . Development of a quantitative method for determination of acrylamide in infant powdered milk and baby foods in jars using isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry . Journal of Chromatography A , 1099 : 198 – 202 .
   PubMed Web of Science ®Google Scholar
• Jung , MY , Choi , DS and Ju , JW . 2003 . A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries . Journal of Food Science , 68 : 1287 – 1290 .
   Web of Science ®Google Scholar
• Kita , A , Bråthen , E , Knutsen , SH and Wicklund , T . 2004 . Effective ways of decreasing acrylamide content in potato crisps during processing . Journal of Agricultural and Food Chemistry , 52 : 7011 – 7016 .
   PubMed Web of Science ®Google Scholar
• Kochhar , SP and Gertz , C . 2004 . New theoretical and practical aspects of the frying process . European Journal of Lipid Science and Technology , 106 : 722 – 727 .
   Web of Science ®Google Scholar
• Lou , DD , Zhang , Y , Wu , XQ , Qi , JJ and Zhuo , YX . 2004 . Application of antioxidant of bamboo leaves (AOB) in Weixin western sausages . Chinese Food Fermentation and Industry , 30 : 13 – 17 .
   Google Scholar
• Lu , BY , Tie , XW , Wu , XQ , Zhang , Y and Zhang , Y . 2005 . Toxicology and safety of anti-oxidant of bamboo leaves. Part I: Acute and subchronic toxicity studies on anti-oxidant of bamboo leaves . Food and Chemical Toxicology , 43 : 783 – 792 .
   PubMed Web of Science ®Google Scholar
• Márquez , G and Añón , MC . 1986 . Influence of reducing sugars and amino acids in the color development of fried potatoes . Journal of Food Science , 51 : 157 – 160 .
   Web of Science ®Google Scholar
• Mestdagh , FJ , de Meulenaer , B , Van Poucke , C , Detavernier , C , Cromphout , C and Van Peteghem , C . 2005 . Influence of oil type on the amounts of acrylamide generated in a model system and in French fries . Journal of Agricultural and Food Chemistry , 53 : 6170 – 6174 .
   PubMed Web of Science ®Google Scholar
• Pedreschi , F , Moyano , P , Kaack , K and Granby , K . 2005 . Color changes and acrylamide formation in fried potato slices . Food Research International , 38 : 1 – 9 .
   Web of Science ®Google Scholar
• Ren , YP , Zhang , Y , Jiao , JJ , Cai , ZX and Zhang , Y . 2006 . A sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for determination of acrylamide in chocolate . Food Additives and Contaminants , 23 : 228 – 236 .
   PubMedGoogle Scholar
• Roach , JAG , Andrzejewski , D , Gay , ML , Nortrup , D and Musser , SM . 2003 . Rugged LC-MS/MS survey analysis for acrylamide in foods . Journal of Agricultural and Food Chemistry , 51 : 7547 – 7554 .
   PubMed Web of Science ®Google Scholar
• Rolim , A , Maciel , CPM , Kaneko , TM , Consigilieri , VO , Salgado-Santos , IMN and Velasco , MVR . 2005 . Validation assay for total flavonoids, as rutin equivalents, from Trichilia catigua Adr. Juss (Meliaceae) and Ptychopetalum olacoides Bentham (Olacaceae) commercial extract . Journal of AOAC International , 88 : 1015 – 1019 .
   PubMed Web of Science ®Google Scholar
• Rosén , J and Hellenäs , K-E . 2002 . Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry . Analyst , 127 : 880 – 882 .
   PubMed Web of Science ®Google Scholar
• Rydberg , P , Eriksson , S , Tareke , E , Karlsson , P , Ehrenberg , L and Törnqvist , M . 2003 . Investigations of factors that influence the acylamide content of heated foodstuffs . Journal of Agricultural and Food Chemistry , 51 : 7012 – 7018 .
   PubMed Web of Science ®Google Scholar
• Stadler , RH , Verzegnassi , L , Varga , N , Grigorov , M , Studer , A , Riediker , S and Schilter , B . 2003 . Formation of vinylogous compounds in model Maillard reaction systems . Chemical Research in Toxicology , 16 : 1242 – 1250 .
   PubMed Web of Science ®Google Scholar
• Summa , C , Wenzl , T , Brohee , M , de la Calle , B and Anklam , E . 2006 . Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies . Journal of Agricultural and Food Chemistry , 54 : 853 – 859 .
   PubMed Web of Science ®Google Scholar
• Taeymans , D , Wood , J , Ashby , P , Blank , I , Studer , A , Stadler , RH , Gondé , P , Van Eijck , P , Lalljie , S Lingnert , H . 2004 . A review of acrylamide: An industry perspective on research, analysis, formation, and control . Critical Reviews in Food Science and Nutrition , 44 : 323 – 347 .
   PubMed Web of Science ®Google Scholar
• Tareke , E . 2003 . “ Identification and origin of potential background carcinogens ” . In Endogenous isoprene and oxiranes, dietary acrylamide [PhD thesis] , Stockholm : Stockholm University .
   Google Scholar
• Tareke , E , Rydberg , P , Karlsson , P , Eriksson , S and Törnqvist , M . 2002 . Analysis of acrylamide, a carcinogen formed in heated foodstuffs . Journal of Agricultural and Food Chemistry , 50 : 4998 – 5006 .
   PubMed Web of Science ®Google Scholar
• Umano , K and Shibamoto , T . 1987 . Analysis of acrolein from heated cooking oils and beef fat . Journal of Agricultural and Food Chemistry , 35 : 909 – 912 .
   Web of Science ®Google Scholar
• Vitrac , O , Trystram , G and Raoult-Wack , AL . 2000 . Deep-fat frying in food: Heat and mass transfer, transformations and reactions inside the frying material . European Journal of Lipid Science and Technology , 102 : 529 – 538 .
   Web of Science ®Google Scholar
• Williams , JSE . 2005 . Influence of variety and processing conditions on acrylamide levels in fried potato crisps . Food Chemistry , 90 : 875 – 881 .
   Web of Science ®Google Scholar
• Yasuhara , A , Tanaka , Y , Hengel , M and Shibamoto , T . 2003 . Gas chromatographic investigation of acrylamide formation in browning model systems . Journal of Agricultural and Food Chemistry , 51 : 3999 – 4003 .
   PubMed Web of Science ®Google Scholar
• Yaylayan , VA , Wnorowski , A and Locas , CP . 2003 . Why asparagine needs carbohydrates to generate acrylamide . Journal of Agricultural and Food Chemistry , 51 : 1753 – 1757 .
   PubMed Web of Science ®Google Scholar
• Zhang , Y , Dong , Y , Ren , YP and Zhang , Y . 2006 . Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector . Journal of Chromatography A , 1116 : 209 – 216 .
   PubMed Web of Science ®Google Scholar
• Zhang , Y , Zhang , GY and Zhang , Y . 2005a . Occurrence and analytical methods of acrylamide in heat-treated foods: Review and recent developments . Journal of Chromatography A , 1075 : 1 – 21 .
   PubMed Web of Science ®Google Scholar
• Zhang , Y , Bao , BL , Lu , BY , Ren , YP , Tie , XW and Zhang , Y . 2005b . Determination of flavone C-glucosides in antioxidant of bamboo leaves (AOB) fortified foods by reversed-phase high-performance liquid chromatography with ultraviolet diode array detection . Journal of Chromatography A , 1065 : 177 – 185 .
   PubMed Web of Science ®Google Scholar
• Zhang , Y , Jiao , JJ , Ren , YP , Wu , XQ and Zhang , Y . 2005c . Determination of acrylamide in infant cereal-based foods by isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry . Analytica Chimica Acta , 551 : 150 – 158 .
   Web of Science ®Google Scholar
• Zyzak , DV , Sanders , RA , Stojanovic , M , Tallmadge , DH , Eberhart , BL , Ewald , DK , Gruber , DC , Morsch , TR , Strothers , MA Rizzi , GP . 2003 . Acrylamide formation mechanism in heated foods . Journal of Agricultural and Food Chemistry , 51 : 4782 – 4787 .
   PubMed Web of Science ®Google Scholar