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Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
Food Chem. 2017 Apr 01; 220:76-86.FC

Abstract

Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p<0.003, F-test), reducing sugars and total sugars (p<0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257±0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation.

Authors+Show Affiliations

Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. Electronic address: dmuttu@aol.com.Computational and Systems Biology Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. Electronic address: stephen.powers@rothamsted.ac.uk.Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: j.s.elmore@reading.ac.uk.Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: a.t.dodson@reading.ac.uk.AHDB Potatoes, Sutton Bridge Crop Storage Research, East Bank, Sutton Bridge, Spalding, Lincolnshire PE12 9YD, United Kingdom. Electronic address: Adrian.Briddon@potato.ahdb.org.uk.Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: d.s.mottram@reading.ac.uk.Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. Electronic address: nigel.halford@rothamsted.ac.uk.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27855938

Citation

Muttucumaru, Nira, et al. "Acrylamide-forming Potential of Potatoes Grown at Different Locations, and the Ratio of Free Asparagine to Reducing Sugars at Which Free Asparagine Becomes a Limiting Factor for Acrylamide Formation." Food Chemistry, vol. 220, 2017, pp. 76-86.
Muttucumaru N, Powers SJ, Elmore JS, et al. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chem. 2017;220:76-86.
Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S., & Halford, N. G. (2017). Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry, 220, 76-86. https://doi.org/10.1016/j.foodchem.2016.09.199
Muttucumaru N, et al. Acrylamide-forming Potential of Potatoes Grown at Different Locations, and the Ratio of Free Asparagine to Reducing Sugars at Which Free Asparagine Becomes a Limiting Factor for Acrylamide Formation. Food Chem. 2017 Apr 1;220:76-86. PubMed PMID: 27855938.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. AU - Muttucumaru,Nira, AU - Powers,Stephen J, AU - Elmore,J Stephen, AU - Dodson,Andrew, AU - Briddon,Adrian, AU - Mottram,Donald S, AU - Halford,Nigel G, Y1 - 2016/09/30/ PY - 2016/06/01/received PY - 2016/09/23/revised PY - 2016/09/29/accepted PY - 2016/11/19/entrez PY - 2016/11/20/pubmed PY - 2016/12/31/medline KW - Acrylamide KW - Acrylamide (PubChem CID: 6579) KW - Asparagine, crop composition KW - Food safety KW - Post-harvest storage KW - Processing contaminant KW - Reducing sugars KW - Sucrose (PubChem CID: 5988) KW - d-Fructose (PubChem CID: 5984) KW - d-Glucose (PubChem CID: 5793) KW - l-Asparagine (PubChem CID: 6267) KW - l-Proline (PubChem CID: 145742) SP - 76 EP - 86 JF - Food chemistry JO - Food Chem VL - 220 N2 - Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p<0.003, F-test), reducing sugars and total sugars (p<0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257±0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27855938/Acrylamide_forming_potential_of_potatoes_grown_at_different_locations_and_the_ratio_of_free_asparagine_to_reducing_sugars_at_which_free_asparagine_becomes_a_limiting_factor_for_acrylamide_formation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31599-0 DB - PRIME DP - Unbound Medicine ER -