Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods<i> (Caesalpinia</i><i> spinosa)</i> mitigate acrylamide and enhances the antioxidant power in potato chips

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dc.contributor.authorCampos, David
dc.contributor.authorChirinos, Rosana
dc.contributor.authorHuaraca-Espinoza, Paola
dc.contributor.authorAguilar-Galvez, Ana
dc.contributor.authorGarcia-Rios, Diego
dc.contributor.authorPedreschi, Franco
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2025-01-20T17:11:21Z
dc.date.available2025-01-20T17:11:21Z
dc.date.issued2024
dc.description.abstractThis research aimed to evaluate atmospheric pressure immersion (API) and vacuum impregnation (VI) of non -hydrolyzed and hydrolyzed tara gallotannins (TE and THE) extracts and the purification process by leaching with ethyl acetate (TE-L and THE-L) and absorption chromatography on the acrylamide (AA) mitigation in potato chips. Better results were obtained with THE-L at hydrolysis degrees of 48.5 and 99.8 % and API with AA reduction of 57.9 and 61.7 %, respectively (p > 0.05), while with TE-L, AA reduction was 29.2 %. Instead, THE-L and TE-L with VI reduced AA by 70.3 and 66.4 %, respectively. In potato chips subjected to THE-L treatment, phenolic compounds and ABTS AC increased in 86.5-91.0 % and 71.0-103.2 %, respectively compared to the control. The main antioxidants were identified in the extracts and in potato chips. Tara gallotannins are an interesting alternative to mitigate AA formation and to enhance the antioxidant power of potato chips.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2023.137675
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137675
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91177
dc.identifier.wosidWOS:001101601200001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectTara gallotannins
dc.subjectHydrolysed tara gallotannins
dc.subjectImmersion
dc.subjectVacuum impregnation
dc.subjectAcrylamide mitigation
dc.subjectPotato chips
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAtmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods<i> (Caesalpinia</i><i> spinosa)</i> mitigate acrylamide and enhances the antioxidant power in potato chips
dc.typeartículo
dc.volumen436
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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