Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food.

ABSTRACT: Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the Psidium guajava leaves extract-treated sunflower oil on oxidative stability and acrylamide content in pooris a popular deep-fried staple food in India were studied and compared with synthetic antioxidant butylated hydroxytoluene (BHT) till four frying cycles. P. guajava leaves contain 173.33 ± 1.95 mg GAE/g extract total phenolic content and 20.43 ± 0.25 mg RUE/g extract total flavonoid content. Some of the phytochemicals in the extract were identified and quantified by HPTLC. P. guajava</

SUBMITTER: Nagpal T 

PROVIDER: S-EPMC8758828 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature