Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix

Abstract The potential synergistic effects of Flavan-3-ols to inhibit the formation of acrylamide have attracted wide attention. This study aims to investigate the synergistic inhibitory effects of the B-type procyanidin and flavan-3-ols monomer on acrylamide production in food matrix. By comparing the inhibitory effects of different compounds in food matrix, procyanidin B 2 and catechin were screened out for examining their synergistic inhibitory effects on acrylamide by Isobologram analysis. When the interaction index (γ) was lower than 1, the interaction was synergistic reaction. The results showed the procyanidin B 2 /catechin ratio of 1:3 (γ = 0.57) had similar synergistic effect to that of 1:9 (γ = 0.53), both of which showed better effects than the ratio of 1:1 (γ = 0.71). The optimal synergistic inhibitory effect (70.11 ± 2.07%) was achieved when the procyanidin B 2 and catechin concentrations were 0.6 µg/mL and 5.4 µg/mL, respectively. Compared with single use, the combined use of B 2 and catechin could decrease the dosage of B 2 to 1/10 and that of catechin to 1/3.