title: Acrylamide in French fries: influence of free amino acids and sugars.
abstract: The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degrees C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content.
authors.affiliation: Food Research Division, Address Locator 2203D, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2. Adam_Becalski@hc-sc.gc.ca
authors.forename: Adam
authors.initials: A
authors.lastname: Becalski
authors.forename: Benjamin P-Y
authors.initials: BP
authors.lastname: Lau
authors.forename: David
authors.initials: D
authors.lastname: Lewis
authors.forename: Stephen W
authors.initials: SW
authors.lastname: Seaman
authors.forename: Stephen
authors.initials: S
authors.lastname: Hayward
authors.forename: Michael
authors.initials: M
authors.lastname: Sahagian
authors.forename: Manoharan
authors.initials: M
authors.lastname: Ramesh
authors.forename: Yves
authors.initials: Y
authors.lastname: Leclerc
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis*; D001216:Asparagine / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis*; D005511:Food Handling; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006358:Hot Temperature; D015416:Maillard Reaction; D011198:Solanum tuberosum / Q000737:chemistry*; D013395:Sucrose / Q000032:analysis
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D020106:Acrylamide; D005632:Fructose; D013395:Sucrose; D001216:Asparagine; D005947:Glucose