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Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp

Viklund, Gunilla LU ; Sjöholm, Ingegerd LU ; Skog, Kerstin LU and Olsson, Kerstin M (2008) In Journal of the Science of Food and Agriculture 88(2). p.305-312
Abstract
BACKGROUND: Acrylamide, a probable human carcinogen, is formed from the amino acid asparagine and reducing sugars when potato products are processed at high temperatures. This is a two-year study on five Swedish-grown potato clones, two of which are adapted to cold storage. The clones represented a wide range of precursor concentrations: asparagine, 3.7-15.3 mg g-1; reducing sugars, 0.9-14.9 mg g-1. Crisps were prepared in laboratory-scale equipment mimicking industrial processing conditions.

RESULTS: Potatoes stored at 4 °C had significantly higher levels of glucose and fructose than potatoes stored at 8 °C. Acrylamide levels were significantly higher in crisps made from potatoes stored at 4 °C. Two clones with a large... (More)
BACKGROUND: Acrylamide, a probable human carcinogen, is formed from the amino acid asparagine and reducing sugars when potato products are processed at high temperatures. This is a two-year study on five Swedish-grown potato clones, two of which are adapted to cold storage. The clones represented a wide range of precursor concentrations: asparagine, 3.7-15.3 mg g-1; reducing sugars, 0.9-14.9 mg g-1. Crisps were prepared in laboratory-scale equipment mimicking industrial processing conditions.

RESULTS: Potatoes stored at 4 °C had significantly higher levels of glucose and fructose than potatoes stored at 8 °C. Acrylamide levels were significantly higher in crisps made from potatoes stored at 4 °C. Two clones with a large difference in asparagine concentration but similar glucose and fructose concentrations gave crisps with significantly different acrylamide contents. The lowest levels of acrylamide were found in crisps made from the potato variety with the lowest asparagine concentration.

CONCLUSION: The findings show that variety and storage conditions influence the levels of precursors. Acrylamide formation in crisps can be reduced by using potato varieties with low levels of both asparagine and reducing sugars. Mass transport of precursors during heating is suggested to be important for acrylamide formation in potato crisps. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
storage, sucrose, acrylamide, potato crisps, asparagine, glucose, fructose
in
Journal of the Science of Food and Agriculture
volume
88
issue
2
pages
305 - 312
publisher
Wiley-Blackwell
external identifiers
  • wos:000252524000020
  • scopus:38349113525
ISSN
1097-0010
DOI
10.1002/jsfa.3090
language
English
LU publication?
yes
id
2cfc2902-d01d-437d-92a6-a949a9b981bd (old id 779521)
date added to LUP
2008-01-09 11:33:00
date last changed
2017-01-01 05:44:41
@article{2cfc2902-d01d-437d-92a6-a949a9b981bd,
  abstract     = {BACKGROUND: Acrylamide, a probable human carcinogen, is formed from the amino acid asparagine and reducing sugars when potato products are processed at high temperatures. This is a two-year study on five Swedish-grown potato clones, two of which are adapted to cold storage. The clones represented a wide range of precursor concentrations: asparagine, 3.7-15.3 mg g-1; reducing sugars, 0.9-14.9 mg g-1. Crisps were prepared in laboratory-scale equipment mimicking industrial processing conditions. <br/><br>
RESULTS: Potatoes stored at 4 °C had significantly higher levels of glucose and fructose than potatoes stored at 8 °C. Acrylamide levels were significantly higher in crisps made from potatoes stored at 4 °C. Two clones with a large difference in asparagine concentration but similar glucose and fructose concentrations gave crisps with significantly different acrylamide contents. The lowest levels of acrylamide were found in crisps made from the potato variety with the lowest asparagine concentration. <br/><br>
CONCLUSION: The findings show that variety and storage conditions influence the levels of precursors. Acrylamide formation in crisps can be reduced by using potato varieties with low levels of both asparagine and reducing sugars. Mass transport of precursors during heating is suggested to be important for acrylamide formation in potato crisps.},
  author       = {Viklund, Gunilla and Sjöholm, Ingegerd and Skog, Kerstin and Olsson, Kerstin M},
  issn         = {1097-0010},
  keyword      = {storage,sucrose,acrylamide,potato crisps,asparagine,glucose,fructose},
  language     = {eng},
  number       = {2},
  pages        = {305--312},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp},
  url          = {http://dx.doi.org/10.1002/jsfa.3090},
  volume       = {88},
  year         = {2008},
}