The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying.

Affiliation

Haddarah A(1), Naim E(2), Dankar I(3), Sepulcre F(4), Pujolà M(4), Chkeir M(5).
Author information:
(1)Lebanese University, Doctoral School of Sciences and Technology
(DSST), Hadath, Lebanon; Lebanese University Faculty of Agriculture & Veterinary Sciences
(ULFA), Dekwaneh, Lebanon. Electronic address: [Email]
(2)Lebanese University, Doctoral School of Sciences and Technology
(DSST), Hadath, Lebanon.
(3)Lebanese University, Doctoral School of Sciences and Technology
(DSST), Hadath, Lebanon; Departament d'Enginyeria Agroalimentària Biotecnologia, Universitat Politècnica de Catalunya. BarcelonaTECH, Spain.
(4)Departament d'Enginyeria Agroalimentària Biotecnologia, Universitat Politècnica de Catalunya. BarcelonaTECH, Spain.
(5)Lebanese University, Doctoral School of Sciences and Technology
(DSST), Hadath, Lebanon; Lebanese University Faculty of Agriculture & Veterinary Sciences
(ULFA), Dekwaneh, Lebanon.

Abstract

The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (163.1 ng/g). Indeed, the plant extracts of ginger, borage and fennel succeeded to decrease AA (59.67, 67.99, and 73.36% in (AF) and 21.91, 66.29 and 29.15% in (DF) respectively)in both fryers. Accordingly, borage fennel and ginger with their high scavenging activity (86.09%, 89.11% 93.67% respectively) and total phenolic contents (298.61, 117.79 and 97.36 of GAE respectively) can act as healthy beneficial pre-treatment, overall reducing AA in potato fries particularly in AF. This study was the first to reveal the importance of using plant extract in reducing AA in potato fries, a staple Lebanese food.