Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling.
Keywords
Coimriú
This study investigated the effect of flavanols and their derivatives on acrylamide formation under low-moisture conditions via prediction using the support vector regression (SVR) approach. Acrylamide was generated in a potato-based equimolar asparagine-reducing sugar model system through oven heating. Both positive and negative effects were observed when the flavonoid treatment ranged 1-10,000μmol/L. Flavanols and derivatives (100μmol/L) suppress the acrylamide formation within a range of 59.9-78.2%, while their maximal promotion effects ranged from 2.15-fold to 2.84-fold for the control at a concentration of 10,000μmol/L. The correlations between inhibition rates and changes in Trolox-equivalent antioxidant capacity (ΔTEAC) (RTEAC-DPPH=0.878, RTEAC-ABTS=0.882, RTEAC-FRAP=0.871) were better than promotion rates (RTEAC-DPPH=0.815, RTEAC-ABTS=0.749, RTEAC-FRAP=0.841). Using ΔTEAC as variables, an optimized SVR model could robustly serve as a new predictive tool for estimating the effect (R: 0.783-0.880), the fitting performance of which was slightly better than that of multiple linear regression model (R: 0.754-0.880).