Acrylamide in home-prepared roasted potatoes
(2008) In Molecular Nutrition and Food Research 52(3). p.307-312- Abstract
- Potato is one of the world's most widely grown tuber crop, in which starch is the predominant form of carbohydrates. Potatoes can be prepared in many ways: boiled, fried or roasted. Frying and roasting potatoes at high temperatures result in an appetizing crust, but at the same time acrylamide can form. In this study, the concentrations of the acrylamide precursors, asparagine and sugars, were determined in five different Swedish-grown potato varieties, together with the acrylamide content after typical home-cooking procedures; oven-roasting of potato wedges and pan-frying of cubes of boiled potatoes. Pan-frying of boiled potato cubes resulted in higher levels of acrylamide (530-1100 microg/kg) than in the wedges (140-250 microg/kg).... (More)
- Potato is one of the world's most widely grown tuber crop, in which starch is the predominant form of carbohydrates. Potatoes can be prepared in many ways: boiled, fried or roasted. Frying and roasting potatoes at high temperatures result in an appetizing crust, but at the same time acrylamide can form. In this study, the concentrations of the acrylamide precursors, asparagine and sugars, were determined in five different Swedish-grown potato varieties, together with the acrylamide content after typical home-cooking procedures; oven-roasting of potato wedges and pan-frying of cubes of boiled potatoes. Pan-frying of boiled potato cubes resulted in higher levels of acrylamide (530-1100 microg/kg) than in the wedges (140-250 microg/kg). Blanching combined with a shorter roasting time was shown to be an efficient way of reducing the acrylamide content in roasted potato wedges, especially in the experiments performed after long-term storage, where the acrylamide content was reduced from 110-260 to 50-140 microg/kg. No correlation was found between precursor content and acrylamide content, and this finding emphasizes the need for further studies on factors affecting acrylamide formation, for example, the availability of precursors at the surface during cooking. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/779538
- author
- Skog, Kerstin LU ; Viklund, Gunilla LU ; Olsson, K and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2008
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Molecular Nutrition and Food Research
- volume
- 52
- issue
- 3
- pages
- 307 - 312
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- pmid:18320571
- wos:000254259500002
- scopus:41949142389
- pmid:18320571
- ISSN
- 1613-4133
- DOI
- 10.1002/mnfr.200700240
- language
- English
- LU publication?
- yes
- id
- 8be2597e-5024-4233-ad22-3bd2d49a6681 (old id 779538)
- date added to LUP
- 2016-04-01 12:17:35
- date last changed
- 2023-12-10 17:34:19
@article{8be2597e-5024-4233-ad22-3bd2d49a6681,
abstract = {{Potato is one of the world's most widely grown tuber crop, in which starch is the predominant form of carbohydrates. Potatoes can be prepared in many ways: boiled, fried or roasted. Frying and roasting potatoes at high temperatures result in an appetizing crust, but at the same time acrylamide can form. In this study, the concentrations of the acrylamide precursors, asparagine and sugars, were determined in five different Swedish-grown potato varieties, together with the acrylamide content after typical home-cooking procedures; oven-roasting of potato wedges and pan-frying of cubes of boiled potatoes. Pan-frying of boiled potato cubes resulted in higher levels of acrylamide (530-1100 microg/kg) than in the wedges (140-250 microg/kg). Blanching combined with a shorter roasting time was shown to be an efficient way of reducing the acrylamide content in roasted potato wedges, especially in the experiments performed after long-term storage, where the acrylamide content was reduced from 110-260 to 50-140 microg/kg. No correlation was found between precursor content and acrylamide content, and this finding emphasizes the need for further studies on factors affecting acrylamide formation, for example, the availability of precursors at the surface during cooking.}},
author = {{Skog, Kerstin and Viklund, Gunilla and Olsson, K and Sjöholm, Ingegerd}},
issn = {{1613-4133}},
language = {{eng}},
number = {{3}},
pages = {{307--312}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Molecular Nutrition and Food Research}},
title = {{Acrylamide in home-prepared roasted potatoes}},
url = {{http://dx.doi.org/10.1002/mnfr.200700240}},
doi = {{10.1002/mnfr.200700240}},
volume = {{52}},
year = {{2008}},
}