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Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.
J Sci Food Agric. 2013 Aug 15; 93(10):2556-61.JS

Abstract

BACKGROUND

Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated.

RESULTS

Results revealed that potato variety and blanching time-temperature were important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825 µg kg(-1)). However, Savalan, containing the highest asparagine concentration, showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation; it was more efficient at 75 °C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190 °C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation.

CONCLUSION

Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Shojaee-Aliabadi S
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. s_shojaee@nnftri.ac.ir
Nikoopour H
No affiliation info available
Kobarfard F
No affiliation info available
Parsapour M
No affiliation info available
Moslehishad M
No affiliation info available
Hassanabadi H
No affiliation info available
Frias JM
No affiliation info available
Hashemi M
No affiliation info available
Dahaghin E
No affiliation info available

MeSH

AcrylamideAsparagineCookingDietary SucroseHot TemperatureIranPlant TubersSolanum tuberosumSpecies Specificity

Pub Type(s)

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

Language

eng

PubMed ID

23580468

Citation

Shojaee-Aliabadi, Saeedeh, et al. "Acrylamide Reduction in Potato Chips By Selection of Potato Variety Grown in Iran and Processing Conditions." Journal of the Science of Food and Agriculture, vol. 93, no. 10, 2013, pp. 2556-61.
Shojaee-Aliabadi S, Nikoopour H, Kobarfard F, et al. Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions. J Sci Food Agric. 2013;93(10):2556-61.
Shojaee-Aliabadi, S., Nikoopour, H., Kobarfard, F., Parsapour, M., Moslehishad, M., Hassanabadi, H., Frias, J. M., Hashemi, M., & Dahaghin, E. (2013). Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions. Journal of the Science of Food and Agriculture, 93(10), 2556-61. https://doi.org/10.1002/jsfa.6076
Shojaee-Aliabadi S, et al. Acrylamide Reduction in Potato Chips By Selection of Potato Variety Grown in Iran and Processing Conditions. J Sci Food Agric. 2013 Aug 15;93(10):2556-61. PubMed PMID: 23580468.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions. AU - Shojaee-Aliabadi,Saeedeh, AU - Nikoopour,Hooshang, AU - Kobarfard,Farzad, AU - Parsapour,Mahdi, AU - Moslehishad,Maryam, AU - Hassanabadi,Hassan, AU - Frias,Jesus M, AU - Hashemi,Maryam, AU - Dahaghin,Ezzat, Y1 - 2013/04/16/ PY - 2012/05/08/received PY - 2012/11/16/revised PY - 2013/04/11/accepted PY - 2013/4/13/entrez PY - 2013/4/13/pubmed PY - 2014/1/15/medline SP - 2556 EP - 61 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 10 N2 - BACKGROUND: Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS: Results revealed that potato variety and blanching time-temperature were important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825 µg kg(-1)). However, Savalan, containing the highest asparagine concentration, showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation; it was more efficient at 75 °C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190 °C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation. CONCLUSION: Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23580468/Acrylamide_reduction_in_potato_chips_by_selection_of_potato_variety_grown_in_Iran_and_processing_conditions_ L2 - https://doi.org/10.1002/jsfa.6076 DB - PRIME DP - Unbound Medicine ER -