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Acrylamide in French fries: influence of free amino acids and sugars.
J Agric Food Chem. 2004 Jun 16; 52(12):3801-6.JA

Abstract

The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degrees C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content.

Authors+Show Affiliations

Food Research Division, Address Locator 2203D, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2. Adam_Becalski@hc-sc.gc.caNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15186100

Citation

Becalski, Adam, et al. "Acrylamide in French Fries: Influence of Free Amino Acids and Sugars." Journal of Agricultural and Food Chemistry, vol. 52, no. 12, 2004, pp. 3801-6.
Becalski A, Lau BP, Lewis D, et al. Acrylamide in French fries: influence of free amino acids and sugars. J Agric Food Chem. 2004;52(12):3801-6.
Becalski, A., Lau, B. P., Lewis, D., Seaman, S. W., Hayward, S., Sahagian, M., Ramesh, M., & Leclerc, Y. (2004). Acrylamide in French fries: influence of free amino acids and sugars. Journal of Agricultural and Food Chemistry, 52(12), 3801-6.
Becalski A, et al. Acrylamide in French Fries: Influence of Free Amino Acids and Sugars. J Agric Food Chem. 2004 Jun 16;52(12):3801-6. PubMed PMID: 15186100.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in French fries: influence of free amino acids and sugars. AU - Becalski,Adam, AU - Lau,Benjamin P-Y, AU - Lewis,David, AU - Seaman,Stephen W, AU - Hayward,Stephen, AU - Sahagian,Michael, AU - Ramesh,Manoharan, AU - Leclerc,Yves, PY - 2004/6/10/pubmed PY - 2004/8/4/medline PY - 2004/6/10/entrez SP - 3801 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 12 N2 - The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degrees C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15186100/Acrylamide_in_French_fries:_influence_of_free_amino_acids_and_sugars_ L2 - https://doi.org/10.1021/jf0349376 DB - PRIME DP - Unbound Medicine ER -