Abstract

The aim of this study was to evaluate the influence of Inca muna phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmospheric pressure and by vacuum impregnation (VI) at 80 kPa for 10 min. In both cases, two antioxidant concentrations were used (1 and 2 mg Gallic acid equivalents (GAE) mL-1) and times of 15, 30, 60 and 120 s. The greatest reduction of AA was obtained by VI with 1 mg GAE mL-1 for 120 s (67.4%) and 2 mg GAE mL-1 for 15 s (59.3%); while immersion at atmospheric pressure with 2 mg GAE mL-1 for 30 s and 60 s resulted in reductions of 50.8 and 50.9%, respectively. Besides, the addition of phenolics from Inca muna had no influence on the colour of potato chips. VI treatment resulted in increased amounts of phenolic compounds and antioxidant capacity in the potato chips being the most abundant phenolic compounds hesperidin and luteolin glucoside; while in the control samples phenolic corresponded to chlorogenic acid isomers.