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Determination of acrylamide in local and commercial cultivar of potatoes from biological farm.
Food Chem. 2013 Feb 15; 136(3-4):1426-8.FC

Abstract

This paper reports the results of a preliminary study on the characterization of parameters influencing formation of acrylamide in fried potatoes, from biological cultivation. The formation of acrylamide was investigated in relation to frying in biological extra virgin olive oil and commercial seed oil. Three different cultivars (Rossa di Colfiorito, Quarantina bianca genovese and Kennebec) were chosen. Asparagine, glucose, fructose and sucrose concentrations were determined in potato slice before frying, while acrylamide content was analysed by LC-ESI-MS/MS in the slices fried in seed and extra virgin olive oil. The Kennebec cultivar showed differences in its potential for acrylamide formation, which was primarily related to its relatively high asparagine and reducing sugars contents, respect the other local cultivars (particulary Quarantina). Values of acrylamide below detection limit (LOD) were found in Quarantina bianca genovese cultivar samples fried in extra virgin olive oil and peanuts seed oil and higher in peanuts seed oil fried potatoes of Kennebec cultivar.

Authors+Show Affiliations

Department of Chemistry, University of Siena, Via della Diana 2A, 53100 Siena, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

23194544

Citation

Marchettini, Nadia, et al. "Determination of Acrylamide in Local and Commercial Cultivar of Potatoes From Biological Farm." Food Chemistry, vol. 136, no. 3-4, 2013, pp. 1426-8.
Marchettini N, Focardi S, Guarnieri M, et al. Determination of acrylamide in local and commercial cultivar of potatoes from biological farm. Food Chem. 2013;136(3-4):1426-8.
Marchettini, N., Focardi, S., Guarnieri, M., Guerranti, C., & Perra, G. (2013). Determination of acrylamide in local and commercial cultivar of potatoes from biological farm. Food Chemistry, 136(3-4), 1426-8. https://doi.org/10.1016/j.foodchem.2012.09.077
Marchettini N, et al. Determination of Acrylamide in Local and Commercial Cultivar of Potatoes From Biological Farm. Food Chem. 2013 Feb 15;136(3-4):1426-8. PubMed PMID: 23194544.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of acrylamide in local and commercial cultivar of potatoes from biological farm. AU - Marchettini,Nadia, AU - Focardi,Silvia, AU - Guarnieri,Massimo, AU - Guerranti,Cristiana, AU - Perra,Guido, Y1 - 2012/09/29/ PY - 2012/05/17/received PY - 2012/08/22/revised PY - 2012/09/17/accepted PY - 2012/12/1/entrez PY - 2012/12/1/pubmed PY - 2013/5/18/medline SP - 1426 EP - 8 JF - Food chemistry JO - Food Chem VL - 136 IS - 3-4 N2 - This paper reports the results of a preliminary study on the characterization of parameters influencing formation of acrylamide in fried potatoes, from biological cultivation. The formation of acrylamide was investigated in relation to frying in biological extra virgin olive oil and commercial seed oil. Three different cultivars (Rossa di Colfiorito, Quarantina bianca genovese and Kennebec) were chosen. Asparagine, glucose, fructose and sucrose concentrations were determined in potato slice before frying, while acrylamide content was analysed by LC-ESI-MS/MS in the slices fried in seed and extra virgin olive oil. The Kennebec cultivar showed differences in its potential for acrylamide formation, which was primarily related to its relatively high asparagine and reducing sugars contents, respect the other local cultivars (particulary Quarantina). Values of acrylamide below detection limit (LOD) were found in Quarantina bianca genovese cultivar samples fried in extra virgin olive oil and peanuts seed oil and higher in peanuts seed oil fried potatoes of Kennebec cultivar. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23194544/Determination_of_acrylamide_in_local_and_commercial_cultivar_of_potatoes_from_biological_farm_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01481-1 DB - PRIME DP - Unbound Medicine ER -