Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves

This study examined the effects of plant extracts on acrylamide formation in French fries prepared using different cooking methods. Potato strips were immersed in three concentrations (1 %, 3 %, and 5 %) of plant extracts (jujube, barberry, and jujube + barberry (50/50)). The potatoes were prepared using two methods: deep frying (200 °C for 8 min) and microwave (900 W for 8 min). The results showed a higher level of acrylamide in the microwave (39.57 μg/kg) compared to deep frying (7.83 μg/kg). Total phenolic content, total flavonoid content, and DPPH radical scavenging assay in barberry extracts were significantly higher than in jujube, which explains the greater inhibitory effect of barberry extracts on acrylamide formation. As the concentration of extracts in the treatment increased, the inhibitory effect on acrylamide formation became stronger. The findings of this research indicate that using plant extracts is a simple and effective method for reducing acrylamide formation in fried potatoes.