Tags

Type your tag names separated by a space and hit enter

Influence of processing parameters on acrylamide formation during frying of potatoes.
J Agric Food Chem. 2004 May 05; 52(9):2735-9.JA

Abstract

Consistent evidence suggests that the probable human carcinogen acrylamide is formed in starch-rich foodstuffs through heat-induced interaction of asparagine and reducing sugars during Maillard browning. However, information regarding the influence of processing parameters on acrylamide formation is scarce. We investigated the impact of temperature, heating time, browning level, and surface-to-volume ratio (SVR) on acrylamide generation in fried potatoes. Acrylamide content was determined by liquid chromatography (LC) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). In potato shapes with low SVR, acrylamide content consistently increased with increasing temperature and processing times. By contrast, in shapes with intermediate to high SVR, maximal acrylamide formation occurred at 160-180 degrees C, while higher temperatures or prolonged processing times caused a decrease of acrylamide levels. Moreover, browning levels were not a reliable measure of acrylamide content in large-surface products.

Authors+Show Affiliations

Department of Pharmacology, University of Cologne, D-50931 Cologne, Germany. dirk.taubert@medizin.uni-koeln.deNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15113184

Citation

Taubert, Dirk, et al. "Influence of Processing Parameters On Acrylamide Formation During Frying of Potatoes." Journal of Agricultural and Food Chemistry, vol. 52, no. 9, 2004, pp. 2735-9.
Taubert D, Harlfinger S, Henkes L, et al. Influence of processing parameters on acrylamide formation during frying of potatoes. J Agric Food Chem. 2004;52(9):2735-9.
Taubert, D., Harlfinger, S., Henkes, L., Berkels, R., & Schömig, E. (2004). Influence of processing parameters on acrylamide formation during frying of potatoes. Journal of Agricultural and Food Chemistry, 52(9), 2735-9.
Taubert D, et al. Influence of Processing Parameters On Acrylamide Formation During Frying of Potatoes. J Agric Food Chem. 2004 May 5;52(9):2735-9. PubMed PMID: 15113184.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of processing parameters on acrylamide formation during frying of potatoes. AU - Taubert,Dirk, AU - Harlfinger,Steffi, AU - Henkes,Liliane, AU - Berkels,Reinhard, AU - Schömig,Edgar, PY - 2004/4/29/pubmed PY - 2004/6/29/medline PY - 2004/4/29/entrez SP - 2735 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 9 N2 - Consistent evidence suggests that the probable human carcinogen acrylamide is formed in starch-rich foodstuffs through heat-induced interaction of asparagine and reducing sugars during Maillard browning. However, information regarding the influence of processing parameters on acrylamide formation is scarce. We investigated the impact of temperature, heating time, browning level, and surface-to-volume ratio (SVR) on acrylamide generation in fried potatoes. Acrylamide content was determined by liquid chromatography (LC) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). In potato shapes with low SVR, acrylamide content consistently increased with increasing temperature and processing times. By contrast, in shapes with intermediate to high SVR, maximal acrylamide formation occurred at 160-180 degrees C, while higher temperatures or prolonged processing times caused a decrease of acrylamide levels. Moreover, browning levels were not a reliable measure of acrylamide content in large-surface products. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15113184/Influence_of_processing_parameters_on_acrylamide_formation_during_frying_of_potatoes_ L2 - https://doi.org/10.1021/jf035417d DB - PRIME DP - Unbound Medicine ER -