3.2. Determination of concentration and immersion time of potatoes in the antioxidative extract
Fig. 3 shows the acrylamide concentration in fried potatoes
treated with different concentrations and immersion times in
ascorbic acid compared to the control group.
The acrylamide contents in the potatoes immersed for 1 min at different concentra-
tions of ascorbic acid were lower than those obtained at five and at 0 min. At 1 min, ascorbic acid concentrations of 1 g/L and 10 g/L generated significantly different acrylamide levels (P < 0.05) from those obtained in the control group.
The acrylamide contents quantified at these concentrations (1 g/L and 10 g/L) were 120 and 176 mg/kg, respectively.
Thus, reduction percentages of 60% and 42% were achieved compared to control.
Upon failing to find significant differences between the two concentrations (1 g/L and 10 g/L) of ascorbic acid affecting the formation of acrylamide (P > 0.05) and considering the efficiency in reducing the toxic substance obtained with a concentration of 1 g/L for 1 min (60%), we decided to use these conditions to evaluate the effect of natural antioxidants on the formation of acrylamide.
The results obtained agree with those
reported by Zhang et al. (2007),who achieved the greatest decrease
in acrylamide levels (74%) in fried potatoes by immersing them in
an extract of bamboo leaves at a concentration of 1 g/L for 1 min