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An experimental set-up for studying acrylamide formation in potato crisps

Viklund, Gunilla LU ; Mendoza, Fernando LU ; Sjöholm, Ingegerd LU and Skog, Kerstin LU (2007) In LWT- Food Science and Technology 40(6). p.1066-1071
Abstract
The objective of this work was to set up lab-scale equipment for production of crisps mimicking industrial conditions. Slices of Saturna potatoes were deep-fat fried for 2-4.5 min at 160 °C. A solid phase extraction method for acrylamide from potato crisps was used, and the extraction recovery was calculated to 95%. Acrylamide was analysed using liquid chromatography tandem mass spectrometry. The relative standard deviation was below 3% for analyses performed on the same day and below 5% for inter-day analyses. The limit of quantification was estimated to be 160μg/kg potato crisps. The colour of potato slices was determined using a digital imaging method and related to the acrylamide content. There were tendencies that L*(lightness)... (More)
The objective of this work was to set up lab-scale equipment for production of crisps mimicking industrial conditions. Slices of Saturna potatoes were deep-fat fried for 2-4.5 min at 160 °C. A solid phase extraction method for acrylamide from potato crisps was used, and the extraction recovery was calculated to 95%. Acrylamide was analysed using liquid chromatography tandem mass spectrometry. The relative standard deviation was below 3% for analyses performed on the same day and below 5% for inter-day analyses. The limit of quantification was estimated to be 160μg/kg potato crisps. The colour of potato slices was determined using a digital imaging method and related to the acrylamide content. There were tendencies that L*(lightness) decreased and that that a*(redness) and b*(yellowness) increased with increasing acrylamide content. In another experiment, potatoes with different glucose levels were fried for 4min but no significant difference in acrylamide content (2200-2800 μg/kg) was observed. The experiment was repeated after three months of storage. The levels of acrylamide increased significantly to 8200-13200μg/kg. The potatoes had been fertilized with different levels of nitrogen, but no relation was found between the nitrogen supplied and the acrylamide content. The experimental set-up was shown to give realistic and reproducible experimental data, regarding colour, water content and acrylamide levels. It will be used together with the analytical methods as a platform for further research on the formation of acrylamide. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
LWT- Food Science and Technology
volume
40
issue
6
pages
1066 - 1071
publisher
Elsevier
external identifiers
  • wos:000245208700016
  • scopus:33847378361
ISSN
0023-6438
DOI
10.1016/j.lwt.2006.07.012
language
English
LU publication?
yes
id
63197ac5-e632-4557-b917-0e200c17e76a (old id 618952)
date added to LUP
2007-12-19 09:33:36
date last changed
2017-09-03 04:44:37
@article{63197ac5-e632-4557-b917-0e200c17e76a,
  abstract     = {The objective of this work was to set up lab-scale equipment for production of crisps mimicking industrial conditions. Slices of Saturna potatoes were deep-fat fried for 2-4.5 min at 160 °C. A solid phase extraction method for acrylamide from potato crisps was used, and the extraction recovery was calculated to 95%. Acrylamide was analysed using liquid chromatography tandem mass spectrometry. The relative standard deviation was below 3% for analyses performed on the same day and below 5% for inter-day analyses. The limit of quantification was estimated to be 160μg/kg potato crisps. The colour of potato slices was determined using a digital imaging method and related to the acrylamide content. There were tendencies that L*(lightness) decreased and that that a*(redness) and b*(yellowness) increased with increasing acrylamide content. In another experiment, potatoes with different glucose levels were fried for 4min but no significant difference in acrylamide content (2200-2800 μg/kg) was observed. The experiment was repeated after three months of storage. The levels of acrylamide increased significantly to 8200-13200μg/kg. The potatoes had been fertilized with different levels of nitrogen, but no relation was found between the nitrogen supplied and the acrylamide content. The experimental set-up was shown to give realistic and reproducible experimental data, regarding colour, water content and acrylamide levels. It will be used together with the analytical methods as a platform for further research on the formation of acrylamide.},
  author       = {Viklund, Gunilla and Mendoza, Fernando and Sjöholm, Ingegerd and Skog, Kerstin},
  issn         = {0023-6438},
  language     = {eng},
  number       = {6},
  pages        = {1066--1071},
  publisher    = {Elsevier},
  series       = {LWT- Food Science and Technology},
  title        = {An experimental set-up for studying acrylamide formation in potato crisps},
  url          = {http://dx.doi.org/10.1016/j.lwt.2006.07.012},
  volume       = {40},
  year         = {2007},
}