Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.
Amrein
Thomas M
TM
Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland.
Bachmann
Sandra
S
Noti
Anja
A
Biedermann
Maurus
M
Barbosa
Melissa Ferraz
MF
Biedermann-Brem
Sandra
S
Grob
Koni
K
Keiser
Andreas
A
Realini
Pietro
P
Escher
Felix
F
Amadó
Renato
R
D000178:Acrylamides / Q000032:analysis / Q000378:metabolism*; D000383:Agriculture / Q000379:methods*; D000596:Amino Acids / Q000032:analysis; D001216:Asparagine / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D005973:Glutamine / Q000032:analysis; D006358:Hot Temperature; D012680:Sensitivity and Specificity; D011198:Solanum tuberosum / Q000737:chemistry* / Q000378:metabolism; D013395:Sucrose / Q000032:analysis
D000178:Acrylamides; D000596:Amino Acids; D002241:Carbohydrates; D005973:Glutamine; D005632:Fructose; D013395:Sucrose; D001216:Asparagine; D005947:Glucose