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Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
J Agric Food Chem. 2003 Aug 27; 51(18):5556-60.JA

Abstract

Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.

Authors+Show Affiliations

Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12926914

Citation

Amrein, Thomas M., et al. "Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: a Comparison of Cultivars and Farming Systems." Journal of Agricultural and Food Chemistry, vol. 51, no. 18, 2003, pp. 5556-60.
Amrein TM, Bachmann S, Noti A, et al. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem. 2003;51(18):5556-60.
Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F., & Amadó, R. (2003). Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry, 51(18), 5556-60.
Amrein TM, et al. Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: a Comparison of Cultivars and Farming Systems. J Agric Food Chem. 2003 Aug 27;51(18):5556-60. PubMed PMID: 12926914.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. AU - Amrein,Thomas M, AU - Bachmann,Sandra, AU - Noti,Anja, AU - Biedermann,Maurus, AU - Barbosa,Melissa Ferraz, AU - Biedermann-Brem,Sandra, AU - Grob,Koni, AU - Keiser,Andreas, AU - Realini,Pietro, AU - Escher,Felix, AU - Amadó,Renato, PY - 2003/8/21/pubmed PY - 2003/10/8/medline PY - 2003/8/21/entrez SP - 5556 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 18 N2 - Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12926914/Potential_of_acrylamide_formation_sugars_and_free_asparagine_in_potatoes:_a_comparison_of_cultivars_and_farming_systems_ L2 - https://doi.org/10.1021/jf034344v DB - PRIME DP - Unbound Medicine ER -