Acrylamide Mitigating Effect of Grapefruit Seed and Guava Seed Extracts, and their Combination, in Deep-fried or Air-fried Camel Rice-kofta (Ethnic Egyptian Food)

Abstract

The goal of this research was to mitigate the quantity of acrylamide produced in camel Rice-kofta by including natural antioxidants derived from grapefruit (GFSE) and guava seed extract (GVSE), as well as to assess the mitigation impact of air-frying against deep-frying. Rice-kofta was prepared and divided into four different groups: control, 0.1% GFSE, 0.1% GVSE, and 0.1% mixed grapefruit and guava seed extracts (ME), the weight of each group was about 500 g. Then each one of the four groups divided into two subgroups. The first subgroup was processed using two different cooking methods: deep frying with sunflower oil and air fryer separately. Over the course of 9 days of chilling storage, the other raw subgroup (treated and control) was tested for antioxidant stability (MDA). The results revealed that air-frying reduced acrylamide generation in rice-kofta by 38.2% when compared to deep-oil frying. Addition of GFSE, GVSE, and their combination were able to suppress acrylamide formation in rice-kofta by 21.37%, 36.56%, and 40.70%, during deep-oil frying and 18.96%, 1.49%, and 41.19% in air frying cooking, respectively. The efficiency of GFSE and GVSE in attenuating acrylamide was influenced by the cooking method, with GFSE being more significant in deep-frying and the GVSE mitigation effect being more powerful in air-frying. Considerably, GVSE increased the oxidative stability of rice-kofta at chilling temperature, followed by the mixture extract (ME), as compared to the control. These features could explain why GVSE reduces acrylamide more effectively during air-frying than deep-frying, whereas GFSE has the opposite effect. In conclusion, fruit waste extracts investigated in the current study were able to reduce acrylamide production and improve oxidative stability in camel Rice-kofta.