Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this...

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Bibliographic Details
Published in:Foods Vol. 13; no. 17; p. 2769
Main Authors: Sipahi, Simge, Barak, Timur Hakan, Can, Özge, Temur, Betül Zehra, Baş, Murat, Sağlam, Duygu
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 30-08-2024
Subjects:
Acrylamide
air-fryer
Antioxidants
Carcinogens
Chlorogenic acid
Cooking
Exposure
Food
French fries
Frying
Garlic
High temperature
household preparation
Households
Humidity
Liquid chromatography
oven-frying
Phenols
Plant extracts
Potatoes
Seeds
Turkey
garlic
French fries
acrylamide
pan-frying
oven-frying
air-fryer
household preparation
HPLC
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Summary:Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this study was to investigate the effect of garlic extract exposure on the development of acrylamide in French fries in popular home cooking techniques such as pan-frying, air-frying, and oven-frying. Initially, the antioxidative profile, total phenolic content, and chlorogenic acid content of garlic were analyzed. Subsequently, potatoes were treated with garlic extract and fried using pan-frying, air-frying, and oven-frying techniques. Acrylamide levels were then quantified through HPLC and compared to control groups. The findings showed that garlic exposure increased the acrylamide formation in French fries obtained with air-frying (311.95 ± 0.5 μg/kg) and with oven-frying (270.32 ± 23.4 μg/kg) ( < 0.005 *). This study offers new insights into varying acrylamide formation levels in domestic practices. Unlike previous studies, this study is the first to question the effect of aqueous garlic extract exposure. Further research is required to comprehend the interaction between garlic exposure and acrylamide formation in household settings.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods13172769