Investigating the effects of Astragalus bisculcatus and Allium satium L. plants on the formation of acrylamide in fried potatoes

In this study, the amounts offormed acrylamide in potatoes with different oils and frying times were investigated. The amount ofacrylamide was determined by HPLC. The amounts of selenium in the garlic (Allium satium L.) and keven (Astragalus bisculcatus) plants added to the roasting environment were determined by the fluorimeter. The roots of selenium- Astragalus bisculcatusand Allium satium L. were added to the roasting environment to investigate the inhibition of acrylamide formation. The amount of acrylamide formed during frying time (6-15 min), of sunflower, corn and olive oil were found to be 4.93 ± 0.20 - 13.94 ± 0.78; 3.33 ± 0.22 - 11.49 ± 0.50; 3.02 ± 0.14–10.62 ± 0.44μg/g, respectively. To be able to observe the inhibition of acrylamide formation, Allium satium L. plant was added to frying medium. The frying times of sunflower, corn and olive oil were found to be depending on the frying time (12-15 min) 4.54 ± 0.18 - 5.52 ± 0.20; 3.70 ± 0.10 - 4.88 ± 0.16 and 3.30 ± 0.08 - 4.22 ± 0.21 µg/g respectively. The branch and flawers of Astragalus bisculcatus were added to frying medium of sunflower, corn and olive oil. The acrylamide amount were found to be 2.23 ± 0.14; 1.84 ± 0.10; 1.45 ± 0.09 μg/g and 2.73 ± 0.15; 2.34 ± 0.12 and 1.94 ± 0.11 µg/g, respectively. The amount of Se in Allium satium L and flower, branch and stem ofAstragalus bisculcatus was 181 ± 17.05; 396 ± 41.70; 604.30 ± 53.85 and 295.67 ± 24.96 μg/g dry weight, respectively. To observe the effect of garlic and selenium on the formation of acrylamide, frying operations were carried out by adding Se-DAB complex and 3,3'-DAB to three different oil of frying potatoes. The addition of 3,3'-DAB in the same frying oils at 12 minutes of frying times resulted amount of acrylamide 9.60 ± 0.45; 8.06 ± 0.38 and 7.04 ± 0.32 μg/g, respectively. By addition of Se-DAB to the frying oils medium, theamount of acrylamide 2.35 ± 0.16; 1.92 ± 0.10 and 1.70 ± 0.09 μg/g, were found to be respectively. These results indicate that both frying times and frying oil effect the acrylamide formation in the potatoes (p<0.005). In addition, decrease of acrylamide formation was observed by adding Allium satium L and Astragalus bisculcatus to frying medium (p<0.005). It was observed that the amounts of acrylamide were found to be similar when branch ofAstragalus bisculcatus and Se-DAB complex were added (p> 0.05). Keywords: Acrylamide, Selenium, Garlic (Allium sativum), Astragalus bisulcatus, HPLC.