An experimental set-up for studying acrylamide formation in potato crisps
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/618952
- author
- Viklund, Gunilla LU ; Mendoza, Fernando LU ; Sjöholm, Ingegerd LU and Skog, Kerstin LU
- organization
- publishing date
- 2007
- 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
- 2016-04-01 17:07:56
- date last changed
- 2023-09-05 07:44:35
@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}},
doi = {{10.1016/j.lwt.2006.07.012}},
volume = {{40}},
year = {{2007}},
}