title: Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
abstract: 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.
authors.affiliation: Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland.
authors.forename: Thomas M
authors.initials: TM
authors.lastname: Amrein
authors.forename: Sandra
authors.initials: S
authors.lastname: Bachmann
authors.forename: Anja
authors.initials: A
authors.lastname: Noti
authors.forename: Maurus
authors.initials: M
authors.lastname: Biedermann
authors.forename: Melissa Ferraz
authors.initials: MF
authors.lastname: Barbosa
authors.forename: Sandra
authors.initials: S
authors.lastname: Biedermann-Brem
authors.forename: Koni
authors.initials: K
authors.lastname: Grob
authors.forename: Andreas
authors.initials: A
authors.lastname: Keiser
authors.forename: Pietro
authors.initials: P
authors.lastname: Realini
authors.forename: Felix
authors.initials: F
authors.lastname: Escher
authors.forename: Renato
authors.initials: R
authors.lastname: Amadó
mesh_terms: 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
chemical_list: D000178:Acrylamides; D000596:Amino Acids; D002241:Carbohydrates; D005973:Glutamine; D005632:Fructose; D013395:Sucrose; D001216:Asparagine; D005947:Glucose