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Influence of storage practices on acrylamide formation during potato frying.
J Agric Food Chem. 2005 Aug 10; 53(16):6550-7.JA

Abstract

A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.

Authors+Show Affiliations

Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.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 availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

16076148

Citation

De Wilde, Tineke, et al. "Influence of Storage Practices On Acrylamide Formation During Potato Frying." Journal of Agricultural and Food Chemistry, vol. 53, no. 16, 2005, pp. 6550-7.
De Wilde T, De Meulenaer B, Mestdagh F, et al. Influence of storage practices on acrylamide formation during potato frying. J Agric Food Chem. 2005;53(16):6550-7.
De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Vandeburie, S., Ooghe, W., Fraselle, S., Demeulemeester, K., Van Peteghem, C., Calus, A., Degroodt, J. M., & Verhé, R. (2005). Influence of storage practices on acrylamide formation during potato frying. Journal of Agricultural and Food Chemistry, 53(16), 6550-7.
De Wilde T, et al. Influence of Storage Practices On Acrylamide Formation During Potato Frying. J Agric Food Chem. 2005 Aug 10;53(16):6550-7. PubMed PMID: 16076148.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of storage practices on acrylamide formation during potato frying. AU - De Wilde,Tineke, AU - De Meulenaer,Bruno, AU - Mestdagh,Frédéric, AU - Govaert,Yasmine, AU - Vandeburie,Stephan, AU - Ooghe,Wilfried, AU - Fraselle,Stéphanie, AU - Demeulemeester,Kürt, AU - Van Peteghem,Carlos, AU - Calus,André, AU - Degroodt,Jean-Marie, AU - Verhé,Roland, PY - 2005/8/4/pubmed PY - 2005/9/20/medline PY - 2005/8/4/entrez SP - 6550 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 16 N2 - A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16076148/Influence_of_storage_practices_on_acrylamide_formation_during_potato_frying_ L2 - https://doi.org/10.1021/jf050650s DB - PRIME DP - Unbound Medicine ER -