Table 2.
Effect of natural compounds on acrylamide content mitigation
| Phytochemical name | Used system | Acrylamide reduction (%) | Other parameters | References |
|---|---|---|---|---|
| Rutin (1 mmol/ml, 100 μl) | Model (aspargine/glucose) | 49.4 | 180 °C for 15 min | Zhu et al. 2009 |
| P-coumaric acid | 53.4 | |||
| Gallic acid | 47.7 | |||
| Quercetin | 38.4 | |||
| Chlorogenic acid | 25.5 | |||
| (+)-Catechin | 23.5 | |||
| Hesperedin | 16.7 | |||
| Naringenin | 13.9 | |||
| Piperine | 13 | |||
| Ferulic acid | - | |||
| Hesperetin | - | |||
| Caffeic acid | Model (aspargine/glucose) | - | 180–200 °C for 7 min | Bassama et al. 2010 |
| Catechin | - | |||
| Cinnamic acid | - | |||
| Ferulic acid | Slight promotion | |||
| Coumaric acid | - | |||
| Gallic acid | - | |||
| Epicatechin | - | |||
| Tyrosol | Model (aspargine/glucose) | Up to 50 | 180 °C for 20 min | Kotsiou et al. 2010 |
| Oleuropein | - | |||
| Gallic acid | - | |||
| Ferulic acid | Model (aspargine/glucose) | Up to 50 | 105–125 ± 2 °C for 10–60 min | Kotsiou et al. 2011 |
| Caffeic acid | Up to 50 | |||
| Gallic acid | Up to 70 | |||
| Protocatechuic acid | Up to 70 | |||
| Curcumin (0.05–2 % w/w) | Model (starch based) | Up to 47 | 190 °C for 20 min | Zhu et al. 2011 |
| Proanthocyanidins | Up to 62 | |||
| Eugenol (0.25–4 % w/w) | Food (cooky) | Up to 42 | 210 °C for 15 min | |
| Cinnamaldehyde | Up to 34 | |||
| Curcumin | Up to 40 | |||
| Allicin (0.0375 %) | Model (asparagine/sugar) | >50 | 700 Watt for 20 min | Yuan et al. 2011 |
| Rutin (10−2—10–9 mol/L) | Model (asparagine/sugar) | Up to 60 | 180 °C for 5 min | Cheng et al. 2013 |
| Kaempferol-3-O-glucoside | Up to 40 | |||
| Quercetin | Up to 50 | |||
| Quercetin-3-O-glucoside | Up to 60 | |||
| Myricetin | Up to 66 | |||
| Kaempferol | Up to 50 | |||
| Ferulic acid | Food (potato chips) | 76.71 | 190 ± 5 °C for 6 min | Abdel-Monem et al. 2013 |
| Protocatechuic acid | 31.81 | |||
| Caffeic acid | 73.33 | |||
| Catechin | 90.90 | |||
| Gallic acid | 98.03 | |||
| Phytic acid (0.1 M) | Model (β-alanine/glucose) | – | 100–105 °C for 180 or 300 min | Wang et al. 2013 |
| Caffeic acid (0.05 M) | Model (aspargine/fructose) | 30 | Model: 180 °C for 15 min | |
| Food: 185 °C for 15 min | Oral et al. 2014 | |||
| Food (biscuit) | 19 | |||
| Chlorogenic acid | Model (aspargine/fructose) | 45 | ||
| Food (biscuit) | 15 | |||
| Ellagic acid | Model (aspargine/fructose) | 69 | ||
| Food (biscuit) | 19 | |||
| Epicatechin | Model (aspargine/fructose) | 74 | ||
| Food (biscuit) | 17 | |||
| Oleuropein | Model (aspargine/fructose) | - | ||
| Food (biscuit) | 17 | |||
| Punicalagin | Model (aspargine/fructose) | 85 | ||
| Food (biscuit) | 10 | |||
| Tyrosol | Model (aspargine/fructose) | 51 | ||
| Food (biscuit) | 17 | |||
| Chlorogenic acid (Phenol type) (0.5–50 μmol/ml) | Model (aspargine/glucose) | – | 160 °C for 5–20 min | Cai et al. 2014 |
| Chlorogenic acid (Quinone type) | Up to 55 | |||
| Homo orientin (10−6-10 mmol/L) | Model (low moisture aspargine/glucose) | Up to 70 | 180 °C for 15 min | Zhang and Zang, 2008 |
| Epigallocatechin gallate | Up to 70 |