Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food.

Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the Psidium guajava leaves extract-treated sunflower oil on oxidative stability and acrylamide content in pooris a popular deep-fried staple food in India were studied and compared with synthetic antioxidant butylated hydroxytoluene (BHT) till four frying cycles. P. guajava leaves contain 173.33 ± 1.95 mg GAE/g extract total phenolic content and 20.43 ± 0.25 mg RUE/g extract total flavonoid content. Some of the phytochemicals in the extract were identified and quantified by HPTLC. P. guajava leaves extract (1 g) contained 0.039 mg gallic acid, 0.196 mg rutin, 0.021 mg naringenin, 0.059 mg ferulic acid. The IC50 values for guava leaves extract, BHT, and ascorbic acid were 61.4, 30.4, 26.6 µg/mL, respectively. The peroxide and p-anisidine values indicated that P. guajava leaves extract inhibited lipid oxidation and provided oxidative stability. Pooris fried in P. guajava leaves extract-treated, BHT treated sunflower oil contained a lower acrylamide than pooris fried in control sunflower oil. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s13197-021-04984-y).