Abstract
Acrylamide (AA) is known to be a neurotoxic, genotoxic and carcinogenic compound, which is classified as a probable human carcinogen. The main purpose of this paper was to study the changes in peroxide value (PV), p-anisidine value (PAV), methylglyoxal (MG), and moisture content (MC) in potato slices fried at different temperatures and lengths of time. The determination of AA was carried out using HPLC-MS/MS. Our results showed that AA formation was obviously influenced by MG content and PV; the AA content increases with the increase of PV and MG. The contribution of PV and MG to AA formation was included in a prediction model that could be used as a tool to predict the formation of AA in potato slices, and the model was as follows: AA = −0.200–0.001 × MC + 0.330 × PV + 0.074 × PAV + 0.103 × MG. The predicted AA content value was in good agreement with the actual AA content.
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