Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model

Natural ingredients are increasingly being used to prevent the formation of acrylamide during food processing. This study investigated antioxidant activities Ocimum basilicum (basil), Lippia adoensis var. (kesse), koseret (koseret), Rosmarinus officinalis (rosemary), and Thymus schimperi (tosign) extracts their reduction effect in asparagine-glucose model system. Folin-Ciocalteu aluminum chloride methods were calculate total phenolic content (TPC) flavonoid (TFC). Antioxidant determined using 2,2-Diphenyl-1-Picryl-Hydrazyl (DPPH) scavenging phosphomolybdenum assay methods. Acrylamide contents samples by a reversed phase high-performance liquid chromatography (RP-HPLC-DAD) method. Kesse had highest concentrations TPC (30.20 ± 1.23 mg gallic acid equivalent per gram herb extract), TFC (15.87 0.55 catechin equivalents gram), strongest DPPH activity (IC50 = 108 μg/mL). The amount formed frying process was decreased factor 26.8% 65.81% with addition dietary reaction model. from an containing negatively correlated with, R2 values 0.920 0.930. suggests potential application these as natural for lowering Maillard fried products.