Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system

In this work the effect of standard phenolic compounds such as trolox, phenolic acids (ferulic, gallic, protocatechuic and caffeic acid) and secoiridoids, extracted from virgin olive oil (VOO), on acrylamide formation in an emulsion system was investigated. The emulsion system was heated in an oil bath at different temperatures and for different periods of time. At 105 and 115 °C the generated amounts of acrylamide were negligible during the monitoring time. At 125 °C addition of standard phenolic compounds reduced acrylamide formation which was more pronounced at initial time of heating (20 min) reaching up to 70%. Protocatechuic and gallic acid were more effective than trolox, caffeic and ferulic acid in acrylamide reduction at the final time intervals of heating (30–60 min). On the contrary, addition of VOO extract in the emulsion system resulted in a remarkable increase of acrylamide level, which was ascribed to secoiridoids’ structure containing aldehydic groups.