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Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
Food Chem. 2013 May 01; 138(1):644-9.FC

Abstract

The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.3% and 89.3% when the sliced potato strips were soaked in 0.001, 0.01 and 0.1 M vanadyl sulphate (VOSO(4)) solutions, respectively, for 60 min before frying. Moreover, 57.7%, 71.4% and 92.5% inhibition of acrylamide formation was observed when chips were soaked in the respective vanadyl sulphate solution before frying. In a separate model reaction, a solution containing an equimolar concentration of L-asparagine and D-glucose showed a significant inhibition of acrylamide formation when heated at 150 °C for 30 min in the presence of vanadyl sulphate (VOSO(4)). The results indicate that the binding of VO(2+) to asparagine and the decrease in the pH of the potato samples resulted in a significant reduction of acrylamide formation in fried potato products.

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Authors+Show Affiliations

Kalita D
San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, CO 81125, USA. diganta.kalita@colostate.edu
Jayanty SS
No affiliation info available

MeSH

AcrylamideFood AnalysisFood HandlingHot TemperatureOxidation-ReductionSolanum tuberosumVanadium Compounds

Pub Type(s)

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

Language

eng

PubMed ID

23265535

Citation

Kalita, Diganta, and Sastry S. Jayanty. "Reduction of Acrylamide Formation By Vanadium Salt in Potato French Fries and Chips." Food Chemistry, vol. 138, no. 1, 2013, pp. 644-9.
Kalita D, Jayanty SS. Reduction of acrylamide formation by vanadium salt in potato French fries and chips. Food Chem. 2013;138(1):644-9.
Kalita, D., & Jayanty, S. S. (2013). Reduction of acrylamide formation by vanadium salt in potato French fries and chips. Food Chemistry, 138(1), 644-9. https://doi.org/10.1016/j.foodchem.2012.09.123
Kalita D, Jayanty SS. Reduction of Acrylamide Formation By Vanadium Salt in Potato French Fries and Chips. Food Chem. 2013 May 1;138(1):644-9. PubMed PMID: 23265535.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of acrylamide formation by vanadium salt in potato French fries and chips. AU - Kalita,Diganta, AU - Jayanty,Sastry S, Y1 - 2012/11/10/ PY - 2012/06/22/received PY - 2012/08/29/revised PY - 2012/09/25/accepted PY - 2012/12/26/entrez PY - 2012/12/26/pubmed PY - 2013/6/19/medline SP - 644 EP - 9 JF - Food chemistry JO - Food Chem VL - 138 IS - 1 N2 - The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.3% and 89.3% when the sliced potato strips were soaked in 0.001, 0.01 and 0.1 M vanadyl sulphate (VOSO(4)) solutions, respectively, for 60 min before frying. Moreover, 57.7%, 71.4% and 92.5% inhibition of acrylamide formation was observed when chips were soaked in the respective vanadyl sulphate solution before frying. In a separate model reaction, a solution containing an equimolar concentration of L-asparagine and D-glucose showed a significant inhibition of acrylamide formation when heated at 150 °C for 30 min in the presence of vanadyl sulphate (VOSO(4)). The results indicate that the binding of VO(2+) to asparagine and the decrease in the pH of the potato samples resulted in a significant reduction of acrylamide formation in fried potato products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23265535/Reduction_of_acrylamide_formation_by_vanadium_salt_in_potato_French_fries_and_chips_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01601-9 DB - PRIME DP - Unbound Medicine ER -