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Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation.
J Agric Food Chem. 2012 Dec 05; 60(48):12044-55.JA

Abstract

Acrylamide forms during cooking and processing predominately from the reaction of free asparagine and reducing sugars in the Maillard reaction. The identification of low free asparagine and reducing sugar varieties of crops is therefore an important target. In this study, nine varieties of potato (French fry varieties Maris Piper (from two suppliers), Pentland Dell, King Edward, Daisy, and Markies; and chipping varieties Lady Claire, Lady Rosetta, Saturna, and Hermes) grown in the United Kingdom in 2009 were analyzed at monthly intervals through storage from November 2009 to July 2010. Acrylamide formation was measured in heated flour and chips fried in oil. Analysis of variance revealed significant interactions between varieties nested within type (French fry and chipping) and storage time for most free amino acids, glucose, fructose, and acrylamide formation. Acrylamide formed in chips correlated significantly with acrylamide formed in flour and with chip color. There were significant correlations between glucose or total reducing sugar concentration and acrylamide formation in both variety types, but with fructose the correlation was much stronger for chipping than for French fry varieties. Conversely, there were significant correlations with acrylamide formation for both total free amino acid and free asparagine concentration in the French fry but not chipping varieties. The study showed the potential of variety selection for preventing unacceptable levels of acrylamide formation in potato products and the variety-dependent effect of long-term storage on acrylamide risk. It also highlighted the complex relationship between precursor concentration and acrylamide risk in potatoes.

Authors+Show Affiliations

Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. nigel.halford@rothamsted.ac.ukNo 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

23126451

Citation

Halford, Nigel G., et al. "Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship With Acrylamide Formation." Journal of Agricultural and Food Chemistry, vol. 60, no. 48, 2012, pp. 12044-55.
Halford NG, Muttucumaru N, Powers SJ, et al. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. J Agric Food Chem. 2012;60(48):12044-55.
Halford, N. G., Muttucumaru, N., Powers, S. J., Gillatt, P. N., Hartley, L., Elmore, J. S., & Mottram, D. S. (2012). Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry, 60(48), 12044-55. https://doi.org/10.1021/jf3037566
Halford NG, et al. Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship With Acrylamide Formation. J Agric Food Chem. 2012 Dec 5;60(48):12044-55. PubMed PMID: 23126451.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. AU - Halford,Nigel G, AU - Muttucumaru,Nira, AU - Powers,Stephen J, AU - Gillatt,Peter N, AU - Hartley,Lee, AU - Elmore,J Stephen, AU - Mottram,Donald S, Y1 - 2012/11/26/ PY - 2012/11/7/entrez PY - 2012/11/7/pubmed PY - 2014/1/25/medline SP - 12044 EP - 55 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 48 N2 - Acrylamide forms during cooking and processing predominately from the reaction of free asparagine and reducing sugars in the Maillard reaction. The identification of low free asparagine and reducing sugar varieties of crops is therefore an important target. In this study, nine varieties of potato (French fry varieties Maris Piper (from two suppliers), Pentland Dell, King Edward, Daisy, and Markies; and chipping varieties Lady Claire, Lady Rosetta, Saturna, and Hermes) grown in the United Kingdom in 2009 were analyzed at monthly intervals through storage from November 2009 to July 2010. Acrylamide formation was measured in heated flour and chips fried in oil. Analysis of variance revealed significant interactions between varieties nested within type (French fry and chipping) and storage time for most free amino acids, glucose, fructose, and acrylamide formation. Acrylamide formed in chips correlated significantly with acrylamide formed in flour and with chip color. There were significant correlations between glucose or total reducing sugar concentration and acrylamide formation in both variety types, but with fructose the correlation was much stronger for chipping than for French fry varieties. Conversely, there were significant correlations with acrylamide formation for both total free amino acid and free asparagine concentration in the French fry but not chipping varieties. The study showed the potential of variety selection for preventing unacceptable levels of acrylamide formation in potato products and the variety-dependent effect of long-term storage on acrylamide risk. It also highlighted the complex relationship between precursor concentration and acrylamide risk in potatoes. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23126451/Concentrations_of_free_amino_acids_and_sugars_in_nine_potato_varieties:_effects_of_storage_and_relationship_with_acrylamide_formation_ L2 - https://doi.org/10.1021/jf3037566 DB - PRIME DP - Unbound Medicine ER -