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Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying

Viklund, Gunilla LU ; Olsson, K; Sjöholm, Ingegerd LU and Skog, Kerstin LU (2008) In Journal of Agricultural and Food Chemistry 56(15). p.6180-6184
Abstract
Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together with analytical data on the concentrations of free amino acids and sugars in five potato clones and acrylamide contents in potato chips (commonly known as crisps in Europe). The study was conducted for 3 years (2004-2006). The contents of acrylamide precursors differed between the clones and the three harvest years; the levels of glucose were up to... (More)
Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together with analytical data on the concentrations of free amino acids and sugars in five potato clones and acrylamide contents in potato chips (commonly known as crisps in Europe). The study was conducted for 3 years (2004-2006). The contents of acrylamide precursors differed between the clones and the three harvest years; the levels of glucose were up to 4.2 times higher in 2006 than in 2004 and 2005, and the levels of fructose were 5.6 times higher, whereas the levels of asparagine varied to different extents. The high levels of sugars in 2006 were probably due to the extreme weather conditions during the growing season, and this was also reflected in acrylamide content that was approximately twice as high as in preceding years. The results indicate that acrylamide formation is dependent not only on the content and relative amounts of sugars and amino acids but also on other factors, for example, the food matrix, which may influence the availability of the reactants to participate in the Maillard reaction. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
weather conditions, acrylarnide, potato crisps, asparagines, glucose, fructose, harvest year, sucrose
in
Journal of Agricultural and Food Chemistry
volume
56
issue
15
pages
6180 - 6184
publisher
The American Chemical Society
external identifiers
  • wos:000258270300028
  • scopus:50449088825
ISSN
0021-8561
DOI
10.1021/jf073053+
language
English
LU publication?
yes
id
230bce81-95b6-4cf7-abf3-72cfd7a2a67b (old id 779531)
date added to LUP
2008-01-09 11:34:45
date last changed
2017-01-01 04:21:54
@article{230bce81-95b6-4cf7-abf3-72cfd7a2a67b,
  abstract     = {Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together with analytical data on the concentrations of free amino acids and sugars in five potato clones and acrylamide contents in potato chips (commonly known as crisps in Europe). The study was conducted for 3 years (2004-2006). The contents of acrylamide precursors differed between the clones and the three harvest years; the levels of glucose were up to 4.2 times higher in 2006 than in 2004 and 2005, and the levels of fructose were 5.6 times higher, whereas the levels of asparagine varied to different extents. The high levels of sugars in 2006 were probably due to the extreme weather conditions during the growing season, and this was also reflected in acrylamide content that was approximately twice as high as in preceding years. The results indicate that acrylamide formation is dependent not only on the content and relative amounts of sugars and amino acids but also on other factors, for example, the food matrix, which may influence the availability of the reactants to participate in the Maillard reaction.},
  author       = {Viklund, Gunilla and Olsson, K and Sjöholm, Ingegerd and Skog, Kerstin},
  issn         = {0021-8561},
  keyword      = {weather conditions,acrylarnide,potato crisps,asparagines,glucose,fructose,harvest year,sucrose},
  language     = {eng},
  number       = {15},
  pages        = {6180--6184},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying},
  url          = {http://dx.doi.org/10.1021/jf073053+},
  volume       = {56},
  year         = {2008},
}