Rottmann E, Volkmann K, Fohrer J, Krings U, Berger RG. Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration
via oxa-Michael-addition during frying.
Curr Res Food Sci 2021;
4:262-269. [PMID:
33982009 PMCID:
PMC8085776 DOI:
10.1016/j.crfs.2021.04.005]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 11/04/2022] Open
Abstract
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts of a direct reaction between acrylamide and these phenolic acids using LC-MS. In a model system with pure compounds (phenylacrylic acid and acrylamide) heated on 10% hydrated silica gel one specific adduct (respective m/z for M + H+) was formed in each reaction. MS/MS-data suggested an oxa-Michael formation of 3-amino-3-oxopropyl-phenylacrylates, which was confirmed by de novo syntheses along an SN2 substitution of 3-chloropropanamide. Exemplarily, the structure of the ester was confirmed for p-coumaric acid by NMR-data. Standard addition revealed that 3-amino-(3-oxopropyl-phenyl)-acrylates occurred neither in fried potato nor in sweet potato, while a formation was shown in phenylacrylic acid plus acrylamide supplemented potatoes and sweet potatoes.
Reaction pathways of phenylacrylic acids with acrylamide elucidated.
Esterification of p-coumaric acid with 3-chloropropanamide.
Identification of 3-amino-3-oxopropyl-3-(4-hydroxyphenyl)acrylate.
Explanation of the low mitigation impact of phenylacrylic acids.
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