dc.date.accessioned |
2021-06-04T08:06:10Z |
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dc.date.available |
2021-06-04T08:06:10Z |
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dc.date.issued |
2021 |
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dc.identifier.issn |
0023-6438 |
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dc.identifier.uri |
https://hdl.handle.net/20.500.12619/95668 |
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dc.description |
The authors indebted and thanks Ni.gde Potato Research Institute (Ni.gde, Turkey) to provide raw material. We are also grateful to Prof. Dr. Vural Gokmen for allowing us to use his laboratory facilities for acrylamide analyses. This work was supported by the Commission of Scientific Research Projects of Sakarya University (Sakarya, Turkey) [Project Numbers: 2017-50-02-022 and 2019-5-19-91]. |
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dc.description |
Bu yayının lisans anlaşması koşulları tam metin açık erişimine izin vermemektedir. |
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dc.description.abstract |
The aim of this study was to examine the effects of thiol compounds, glutathione (GSH), cysteine (CYS) and N-acetylcysteine (NAC), on the color, antioxidant activity, total phenolic, ascorbic acid and acrylamide content of French fries which were fried at 180 degrees C for 6 min. Three different concentrations (0.5%, 1.0%, 2.0%) of each thiol compound were tested. Sulphite solution was used as a benchmark. According to the results, CYS and NAC solutions increased the antioxidant activity but GSH solution did not affect. The amount of ascorbic acid was highest in CYS (1.0%, 2.0%) and GSH (2.0%) treated samples. Although all pre-treatments decreased the acrylamide content, GSH2.0%, NAC2.0%, CYS (0.5%, 1.0%, 2.0%) provided 62-70% reduction. In addition, acrylamide showed a high correlation with L* (r=-0.82), a* (r=0.84), b* (r=0.77), Delta E (r=0.66), ascorbic acid (r=-0.79) and weak correlation with thiol content (r=-0.45). On the other hand, antioxidant activities had lack of correlation with acrylamide. |
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dc.description.sponsorship |
Commission of Scientific Research Projects of Sakarya University (Sakarya, Turkey) [2017-50-02-022, 2019-5-19-91] |
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dc.language |
English |
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dc.language |
İngilizce |
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dc.language.iso |
eng |
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dc.publisher |
ELSEVIER |
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dc.rights |
info:eu-repo/semantics/closedAccess |
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dc.title |
Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries |
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dc.type |
Article |
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dc.identifier.volume |
143 |
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dc.relation.journal |
LWT-FOOD SCIENCE AND TECHNOLOGY |
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dc.identifier.wos |
WOS:000636161900069 |
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dc.identifier.doi |
10.1016/j.lwt.2021.111165 |
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dc.identifier.eissn |
1096-1127 |
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dc.contributor.author |
Cerit, Inci |
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dc.contributor.author |
Demirkol, Omca |
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dc.relation.publicationcategory |
Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı |
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