Effect of lovage phenolics to formation of acrylamide in French fries

S. Kampuse¹*, L. Tomsone¹, Z. Krūma¹, M. Šabovics¹ and I. Skrabule²

¹Latvia University of Agriculture, Department of Food Technology, St. Rigas 22, LV-3004 Jelgava, Latvia
²Institute of Agricultural Resources and Economics, St. Zinatnes 2, LV-4126 Priekuli, Latvia
*Correspondence: skampuse@inbox.lv

Abstract:

One of the novel methods for reduction of acrylamide in food is application of plant phenolics in technological process of Latvian plants as lovage contain significant amounts of plant phenolics and other natural antioxidants. The aim of current research was to determine the effect of lovage extracts to the formation of acrylamide in French fries. Variety ’Lenora’ potatoes were used. Potatoes were sliced and blanched in hot water (85 ± 2 °C 8 min). After blanching samples were treated with lovage water and ethanol extracts and four samples were obtained: control (without additional treatment); SW – sprayed with water extract, IMW – immersed in water extract, SE sprayed with ethanol extract. After treatment all samples were fried in oil (180 ± 2 °C) for 7 minutes. Total phenolic (TPC), vitamin C content and antioxidant activity (DPPH and ABTS) were determined for all samples before and after frying. For fried potatoes acrylamide and breaking force with texture analyser were determined. TPC of samples during frying decreased significantly but comparing fried samples the highest TPC in SE sample was determined. The highest DPPH radical scavenging activity was observed in samples treated with water extract but during frying the DPPH activity for all treated samples was lower than to control sample. The most significant changes in ABTS radical scavenging activity were observed and also the highest activity of sample SE was observed. Vitamin C content decreased significantly during frying, the highest vitamin C content in SE sample was determined. The highest maximal breaking force of fried potatoes was detected for sample IMW, but the lowest for sample SE. The lowest acrylamide content was found in sample, which was sprayed with lovage-water extract.

Key words:

ABTS, ascorbic acid, breaking force, French fries, lovage, treatment

Stability of rapeseed oil with horseradish Amorica rusticana L. and lovage Levisticum officinale L. extracts under medium temperature accelerated storage conditions

L. Tomsone* and Z. Krūma

Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, Liela iela 2, LV-3001, Jelgava, Latvia *Correspondence: lolita.tomsone@llu.lv

Abstract:

This study examined the antioxidant activity of horseradish leaves and lovage leaves and stems extracts added to crude rapeseed oil, under medium temperature accelerated storage conditions. To evaluate efficiency of plant extracts they were added to oil in different concentrations (0.25, 0.5, 1.0 and 1.5%). As a control rapeseed oil without extracts where analysed. For comparison 0.01% butylatedhydroxytoluene (BHT) were added to oil. Efficiency of extracts in oil where tested at +60 ± 1°C in the dark for 22 days. For all samples peroxide value, acid value and 2,2-diphenyl-1-picrylhydrozyl (DPPH˙) activity were determined. In all steps of the experiments for samples with extract peroxide value was significantly (P < 0.05) lower comparing to the control. The control sample without extract reached 15meq O2 kg-1 oil (maximal allowed value in Latvian legislation) in 3 days. The best results showed the horseradish leaves extract (1%) and the lovage leave extract (1.5%) reaching this value in 8.3 days and 7 days, respectively. DPPH˙ activity of the oil was compared after 3 days (when blank sample reached maximal allowed a peroxide value) and it shown that for all samples it was higher compared to the control sample. The highest activity showed the samples with horseradish leave extracts. A acid value in oil samples changed slightly. Lovage leave as stem and horseradish leave extracts could be successfully used for retarding of oxidation of rapeseed oil and in further experiments their activity in meat products will be tested.

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