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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

dc.contributor.authorUdomkun, P.
dc.contributor.authorSwennen, R.
dc.contributor.authorMasso, C.
dc.contributor.authorInnawong, B.
dc.contributor.authorFotso Kuate, A.
dc.contributor.authorAlakonya, A.
dc.contributor.authorVanlauwe, B.
dc.date.accessioned2021-08-03T12:05:50Z
dc.date.available2021-08-03T12:05:50Z
dc.date.issued2021-07-13
dc.identifier.citationUdomkun, P., Swennen, R., Masso, C., Innawong, B., Fotso, A., Alakonya, A., & Vanlauwe, B. (2021). Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. International Journal of Food Science and Technology, 1-15.
dc.identifier.issn0950-5423
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7199
dc.description.abstractThe present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).
dc.description.sponsorshipAfrican Union Research Grants
dc.format.extent1-15
dc.language.isoen
dc.subjectAcrylamide
dc.subjectFrying
dc.subjectChemical composition
dc.subjectPlantains
dc.subjectLarix eurolepis
dc.subjectRipening stage
dc.titleInfluence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKatholieke Universiteit Leuven
cg.contributor.affiliationSilpakorn University
cg.contributor.affiliationInternational Maize and Wheat Improvement Center
cg.coverage.regionAfrica
cg.coverage.regionCentral Africa
cg.coverage.countryCameroon
cg.coverage.hubEastern Africa Hub
cg.coverage.hubCentral Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNatural Resource Management
cg.researchthemeNutrition and Human Health
cg.researchthemePlant Production and Health
cg.identifier.bibtexciteidUDOMKUN:2021a
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.journalInternational Journal of Food Science and Technology
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution-NoDerivatives 4.0 (CC BY-ND 4.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1111/ijfs.15257
cg.iitaauthor.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.iitaauthor.identifierRony Swennen: 0000-0002-5258-9043
cg.iitaauthor.identifierCargele Masso: 0000-0002-3980-6832
cg.iitaauthor.identifierFotso Kuate, A.: 0000-0002-5247-7519
cg.iitaauthor.identifierbernard vanlauwe: 0000-0001-6016-6027
cg.futureupdate.descriptionVolume and Issue number
cg.futureupdate.requiredYes


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