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

David Campos, Rosana Chirinos, Paola Huaraca-Espinoza, Ana Aguilar-Galvez, Diego García-Ríos, Franco Pedreschi, Romina Pedreschi

Research output: Contribution to journalArticlepeer-review

Abstract

This 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.

Original languageEnglish
Article number137675
JournalFood Chemistry
Volume436
DOIs
StatePublished - 15 Mar 2024

Keywords

  • Acrylamide mitigation
  • Hydrolysed tara gallotannins
  • Immersion
  • Potato chips
  • Tara gallotannins
  • Vacuum impregnation

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