Abstract
Recently released potato cultivars Dakota Russet and Easton were bred for low reducing sugars, and low acrylamide-forming potential in French fries. The objectives of this study were to determine: (1) the effects of nitrogen rate and storage time on tuber glucose concentrations in different cultivars; (2) the relationships between acrylamide, glucose, and asparagine for the new cultivars and Russet Burbank. The study was conducted at Becker, Minnesota over a period of two years on a loamy sand soil under irrigated conditions. All cultivars were subjected to five N rates from 135 to 404 kg ha−1 in a randomized complete block design. Following harvest, tubers were stored at 7.8 °C and sampled at 0, 16, and 32 weeks. Dakota Russet and Easton had significantly lower concentrations of stem- and bud-end glucose, asparagine, and acrylamide than those of Russet Burbank in both years. The effect of storage time on glucose concentration was significant but differed with cultivar and year. N rate effects on stem- and bud-end glucose concentrations were cultivar and storage time dependent. After 16 weeks of storage, both asparagine and acrylamide concentrations linearly increased with increasing N rate. Glucose concentration was positively correlated with acrylamide concentration (r2 = 0.61). Asparagine concentration was also positively correlated with acrylamide concentration (r2 = 0.45) when the asparagine:glucose ratio was <1.306. The correlation between fry color and stem-end glucose concentration was significant over three cultivars in both years, but stronger in a growing season with minimal environmental stress. Taken together, these results suggest that while acrylamide formation during potato processing is a complex process affected by agronomic practices, environmental conditions during the growing season, and storage conditions, cultivar selection may be the most reliable method to minimize acrylamide in fried products.
Highlights
Acrylamide, a neurotoxin and probable carcinogen for humans, was first reported in fried potato (Solanum tuberosum L.) products in 2002 [1]
Even though a frying temperature of 168 ◦ C has been recommended to lower acrylamide formation in processed potato products, our objective was to access the contribution of the precursors, asparagine and glucose, on acrylamide formation in new potato cultivars under a commercial setting
The results indicate that the effect of environmental conditions during the growing season on bud-end glucose concentration continues in storage and can32be affected by Ninrate and Source of Variance
Summary
Acrylamide, a neurotoxin and probable carcinogen for humans, was first reported in fried potato (Solanum tuberosum L.) products in 2002 [1]. The concentration of acrylamide in processed products is strongly affected by processing conditions (for instance frying temperature and duration) and the concentrations of acrylamide precursors, reducing sugars, and asparagine [2,3] Other factors such as cultivar, soil nutrition, environmental conditions during plant growth, harvesting time, storage conditions and genetic modification can affect the concentrations of reducing sugars and asparagine, and acrylamide-forming potential [4,5,6,7,8,9,10,11,12,13]. Power et al [14] reported the mean acrylamide level decreased from 763 μg kg−1 in 2002 to 358 μg kg−1 in potato chips from 20 European countries; Wang et al [15] showed that many new elite U.S fry processing cultivars exist with substantially lower acrylamide-forming potential than the standard check Russet Burbank. Despite the current mitigation efforts, acrylamide remains a public concern due to the potential cancer risk [16]
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.
