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.
Highlights
Acrylamide (C3H5NO) is a processing contaminant that is produced in the Maillard reaction, a series of non-enzymic reactions between reducing sugars such as glucose and fructose, and free amino acids (Halford, Curtis, Muttucumaru, Postles, & Mottram, 2011; Mottram, 2007; Nursten, 2005)
The varieties included in the study were Lady Claire, Lady Blanca, Lady Olympia, Lady Rosetta, Daisy, King Edward, Maris Piper, Fontane, Hermes, Markies, Harmony, Pentland Dell, Desiree, Challenger, Ramos, Innovator, Umatilla Russet, Russet Burbank, Saturna and Verdi
(adjusted R2) of the variance in the data. These results suggest that there is a critical value of the asparagine to reducing sugars ratio, i.e. 2.257, below which free asparagine concentration contributes to the variance in acrylamide formation, and above which it is reducing sugar concentration alone that determines the formation of acrylamide
Summary
Acrylamide (C3H5NO) is a processing contaminant that is produced in the Maillard reaction, a series of non-enzymic reactions between reducing sugars such as glucose and fructose, and free amino acids (Halford, Curtis, Muttucumaru, Postles, & Mottram, 2011; Mottram, 2007; Nursten, 2005). High temperatures generated by frying, baking, roasting or hightemperature processing, and is responsible for the production of melanoidin pigments and complex mixtures of compounds that impart the flavours and aromas that are associated with fried, baked and roasted foods. The relationship between precursor concentration and acrylamide formation is complex, with reducing sugars being the major determinants of acrylamideforming potential in most datasets but free asparagine contributing to the variance in some
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
