丙烯酰胺
硫醇
抗氧化剂
抗坏血酸
化学
谷胱甘肽
半胱氨酸
食品科学
抗氧化能力
生物化学
酶
有机化学
聚合物
共聚物
作者
İnci Cerit,Omca Demirkol
标识
DOI:10.1016/j.lwt.2021.111165
摘要
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 °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), ΔE (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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