Diganta Kalita, S. Jayanty
2016
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Abstract
Vanadyl sulfate and its compounds have several biological and pharmacological applications. The effects of vanadyl sulfate on the formation of acrylamide have been studied in fried potato products such as French fries and chips. A significant inhibition of acrylamide was observed when potato strips and slices were treated with VOSO 4 solution before frying. Aqueous model reaction mixtures containing equimolar concentrations of l -asparagine and d -glucose with and without VOSO 4 were used to understand the mechanism of inhibition of acrylamide. The results indicated that binding of VO 2+ to asparagine and lowering in pH of the potato samples resulted in significant inhibition of acrylamide in fried potato products.