Table 3.
Effect of medicinal plants on acrylamide content mitigation
| Plant name | Used part | Acrylamide reduction (%) | Used system | Other parameters | References |
|---|---|---|---|---|---|
| Capsicum annuum L. var. Aviculare | Oleoresin of fruit (for frying) | – | Model (aspargine/glucose) | 180 °C | Salazar et al. 2012a |
| 26/77 | Food (fried potato-5 min/tortilla chips-2.30 min) | ||||
| Camellia sinensis (L.) Kuntze. | Leaf (3 g/kg) | – | Olive Sterilization in computer controlled retort | 121 °C for 15 min | Casado et al. 2010 |
| Rosmarinus officinalis L. | |||||
| Origanum vulgare L. | |||||
| Allium sativum L. | Blanched bulb (15 g/kg) | 30.62 | |||
| Raw (15 g/kg) | – | ||||
| Mentha canadensis L. | Aerial part | 74.5 | Model (aspargine/glucose) | 180 °C for 15 min,Aqueous extract (0.1 mg /ml, 100 μl) | Zhu et al. 2009
Kotsiou et al. 2010 Arribas-Lorenzo et al. 2009 Arribas-Lorenzo and Morales 2012 Zhu et al. 2011 |
| Cuminum cyminum L. | Seed | 73.1 | |||
| Illicium verum Hook. f. | Fruit | 68.9 | |||
| Coriandrum sativum L. | Seed | 61.5 | |||
| Lycium barbarum L. | Fruit | 60.1 | |||
| Eugenia caryophylata Thunb. | Bud | 58.7 | |||
| Prunella vulgaris L. | Inflorescence | 56.3 | |||
| Lens culinaris L. | Seed | 55.6 | |||
| Capsicum frutescens L. | Fruit | 55.5 | |||
| Vitis vinifera L. | Seed | 54.1 | |||
| Citrus hystrix DC. | Leaf | 50.7 | |||
| Murraya koenigii L. | Leaf | 49.7 | |||
| Salvia officinalis L. | Aerial part | 49.2 | |||
| Rheum officinalis Baill. | Root | 48.7 | |||
| Foeniculum vulgare Mill. | Seed | 48.1 | |||
| Rhus chinensis Mill. | Gall | 47.6 | |||
| Petroselinum crispum L. | Leaf | 47.5 | |||
| Camellia sinensis L. | Leaf | 46.8 | |||
| Origanum vulgare L. | Leaf | 46.1 | |||
| Chrysanthemum morifolium Ramat. | Flower | 43.7 | |||
| Curcuma longa L. | Rhizome | 42.2 | |||
| Fagopyrum esculentum Moench. | Grain | 37.6 | |||
| Glycine max L. | Seed | 36.9 | |||
| Gardenia jasminoides Ellis. | Fruit | 35.8 | |||
| Cymbopogon citrates Stapf. | Stem | 34.8 | |||
| Matteuccia strothiopteris (L.) Todaro. | Rhizome | 32.9 | |||
| Myristica fragrans Houtt. | Fruit | 31.7 | |||
| Punica granatum L. | Peel/Husk | 30.1 | |||
| Rosa chinensis Jacq. | Flower | 28.1 | |||
| Rubus chingii Hu. | Fruit | 24.3 | |||
| Cinnamomum zeylanium N. | Cortex/Bark | 23 | |||
| Acacia catechu (L.f.) Willd | Aerial part | 22.7 | |||
| Morus alba L. | Fruit | 14.5 | |||
| Crataegus pinnatifida Bge. | Fruit | 11 | |||
| Ilex cornuta Lindl. et Paxt. | Leaf | – | |||
| Olea europaea L. | Fruit virgin oil | – | Model (aspargine/glucose) | 180 °C for 20 min, Phenolic extract | |
| Origanum vulgare L. | Leaf | 49 | |||
| Olea europaea L. | Fruit virgin oil | Up to 20 | Food (cooky) | 190 °C for 16 min | |
| Allium cepa L. | Raw bulb | Up to 30 | Food (cooky) | 210 °C for 15 min, 0.25–4 % w/w | |
| Curcuma longa L. | Raw rhizome | Up to 36 | Food (cooky) | 210 °C for 15 min | |
| Aqueous extract | Up to 32 | ||||
| Cuminum cyminum L. | Raw seed | Up to 37 | Food (cooky) | 210 °C for 15 min | |
| Aqueous extract | Up to 46 | ||||
| Coriandrum sativum L. | Raw seed | Up to 31 | Food (cooky) | 210 °C for 15 min | |
| Aqueous extract | Up to 36 | ||||
| Eugenia caryophylata Thunb. | Bud | Up to 56 | Model (starch based) | 190 °C for 20 min, 0.05–2 % w/w | |
| Up to 50 | Food (cooky) | 210 °C for 15 min | |||
| Cinnamomum zeylanium N. | Cortex/Bark | Up to 44 | Model (starch based) | 190 °C for 20 min | |
| Up to 38 | Food (cooky) | 210 °C for 15 min | |||
| Piper nigrum L. | Seed | 50 | Model (starch based) | 180 °C for 20 min, Hydro- alcoholic extract | Ciesarova et al., 2008 |
| Origanum majorana L. | Leaf | 60 | |||
| Origanum vulgare L. | Leaf | 60 | |||
| Pimenta dioica (L.) Merr. | Fruit | 75 | |||
| Coriandrum sativum L. | Seed | – | Food (ginger cake) | 180 °C for 18 min, powder 2% w/w | Markov et al., 2012 |
| Cinnamomum zeylanium N. | Cortex/Bark | – | |||
| Pimenta dioica (L.) Merr. | Fruit | – | |||
| Illicium verum Hook. f. | Fruit | – | |||
| Myristica fragrans Houtt. | Fruit | 23 | |||
| Foeniculum vulgare Mill. | Seed | 21 | |||
| Pimpinella anisum L. | Seed | 17 | |||
| Eugenia caryophylata Thunb. | Bud | 17 | |||
| Vanilla spp. | Seed | 11 | |||
| Elettaria cardamomum (L.) Maton | Seed | 9 | |||
| Piper nigrum L. | Seed | 9 | |||
| Zingiber officinale Roscoe. | Rhizome | 5 | |||
| Camellia sinensis L. | Leaf | 43 | Food (cooky) | 190 °C for 7 min, Polyphenols (0.1 g/kg) | Li et al., 2012 |
| Phyllostachys nigravar. henonis (Mitford) Stapf ex Rendle. | 63.9 | 190 °C for 7 min, Antioxidants (0.2 g/kg) | |||
| Malus domestica Borkh. | Fruit | 35 | Model (aspargine/glucose) | 160 °C for 30 min, Ethanolic extract, 35 mg/ml, 2 ml | Cheng et al., 2010
Abdel-Monem et al., 2013 |
| Garcinia mangostana L. | Fruit | – | |||
| Euphoria longana Lamk. | Fruit | – | |||
| Hylocereus undatus (Haworth) Britton & Rose. | Fruit | – | |||
| Vaccinium corymbosumL. | Fruit | – | |||
| Phyllostachys nigra var. henonis (Mitford) Stapf ex Rendle. | Leaf | 84.6 | |||
| Food (potato chips) | 190 °C for 7 min | ||||
| Psidium guajava L. | 84 | ||||
| Rosmarinus officinalis L. | 85.7 | ||||
| Origanum vulgare L. | 92.8 | ||||
| Olea europaea L. | 75.7 | ||||
| Vaccinium oxycoccos L. | 59.6 | ||||
| Camellia sinensis L. | 56.5 | ||||
| Phyllostachys nigra var. henonis (Mitford) Stapf ex Rendle. | Leaf | 43.4 | |||
| Model (aspargine/glucose) | 180 °C, 10−6 mg/ml reaction solution | Zhang et al., 2008b | |||
| Camellia sinensis L. | 32.3 | ||||
| Olea europaea L. | Fruit virgin oil | Food (fried crisps) | 180 ± 1 °C for 5–15 min | Napolitano et al., 2008 | |
| Phyllostachys nigravar. henonis (Mitford) Stapf ex Rendle. | Leaf | Up to 74 | Food (potato crisps) | 170 ± 1 °C for 4 min, Antioxidants (0.001–1 % w/w) | Zhang et al., 2007a |
| Up to 76 | Food (French fries) | ||||
| Phyllostachys nigravar. henonis (Mitford) Stapf ex Rendle. | Leaf | Up to 59 | Food (fried chicken wing) | 170 ± 1 °C for 4 min, Antioxidants (0.001–1 % w/w) | Zhang et al., 2007b |
| Phyllostachys nigravar. henonis (Mitford) Stapf ex Rendle. | Leaf | Up to 83 | Food (bread) | 180 ± 3 °C (0.002–4.9 g of 30 % Hydro-alcoholic extract/kg flour) | Zhang and Zang, 2007b |
| Camellia sinensis L. | Up to 72.5 | ||||
| Phyllostachys nigra | |||||
| var. henonis (Mitford) Stapf ex Rendle. | Leaf | Up to 74.4 | Model (low moisture aspargine/glucose) | 180 °C for 15 min (10−6–10 mg/ml of antioxidants extract) | Zhang and Zang, 2008 |
| Camellia sinensis L. | Up to 74.3 | ||||
| Amaranthus hypochondriacus L. | Seed flour | – | Model (aspargine/glucose) | 180 °C for 10 min (0–55 mg) | Salazar et al., 2012b |
| Seed protein | Up to 40 | ||||
| Seed flour | – | Food (cooky) | 190 °C for 7–9 min (8 g) | ||
| Seed protein | |||||
| Seed flour | – | Food (tortilla chips) | 190 °C for 30–45 s or 205 °C for 4–5.25 min (5 % w/w) | ||
| Seed protein | – | ||||
| Rosmarinus officinalis L. | Leaf | Up to 38 | Food (deep fried potato) | 180 °C for 5 min (1,000 mg/kg of extract) | Urbancic et al., 2013 |