Assessment of acrylamide in potato chips and French fries consumed by the Romanian population

Abstract

The acrylamide (AA) content of potato chips (PCs), French fries (FF) ready-to-eat from fast-foods and prepared in households consumed by the Romanian population was estimated and also AA intake by consuming such products. The mean AA content of PC, FF from fast-food and prepared in households was 386.67, 149.55, and 530.32 µg/kg, respectively. 19% of PC and 50% of FF prepared in households exceeded the benchmark level set by EC (2017). Salt addition while frying potatoes, a potato:oil (P:O) ratio of 1:1 or 1:2, and soaking treatment application before frying the potatoes at maximum flame reduced significantly the AA level of FF from households. Between the AA level and the color parameters L*, a*, and ΔE* of FF prepared in households, significant correlations were found. The contribution to the total exposure to AA by consumption of PC and FF was 45%–73% of the maximum value estimated by EFSA. Novelty impact statement This study reports the acrylamide (AA) level of potato-based products for the first time in Romania after EC (2017) was implemented. The home preparation practices of French fries (FF) promote AA formation compared with the one of food business operators. Based on the mean level of AA obtained, PC and FF are considered to be the main contributors to dietary AA exposure.