title: Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
abstract: Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 degrees C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R(2)=0.873 for fructose and R(2)=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 degrees C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L* (lightness), was correlated well with the acrylamide content.
authors.affiliation: Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Memuro, Hokkaido 082-0071, Japan. aohara@affrc.go.jp
authors.forename: Akiko
authors.initials: A
authors.lastname: Ohara-Takada
authors.forename: Chie
authors.initials: C
authors.lastname: Matsuura-Endo
authors.forename: Yoshihiro
authors.initials: Y
authors.lastname: Chuda
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Ono
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Yada
authors.forename: Mitsuru
authors.initials: M
authors.lastname: Yoshida
authors.forename: Akira
authors.initials: A
authors.lastname: Kobayashi
authors.forename: Shogo
authors.initials: S
authors.lastname: Tsuda
authors.forename: Shigenobu
authors.initials: S
authors.lastname: Takigawa
authors.forename: Takahiro
authors.initials: T
authors.lastname: Noda
authors.forename: Hiroaki
authors.initials: H
authors.lastname: Yamauchi
authors.forename: Motoyuki
authors.initials: M
authors.lastname: Mori
mesh_terms: D020106:Acrylamide / Q000378:metabolism*; D000596:Amino Acids / Q000378:metabolism*; D001216:Asparagine / Q000032:analysis; D001224:Aspartic Acid / Q000032:analysis; D050260:Carbohydrate Metabolism; D002851:Chromatography, High Pressure Liquid; D003080:Cold Temperature; D003116:Color; D003296:Cooking / Q000379:methods*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D018698:Glutamic Acid / Q000032:analysis; D005973:Glutamine / Q000032:analysis; D011198:Solanum tuberosum / Q000737:chemistry*; D013997:Time Factors
chemical_list: D000596:Amino Acids; D005973:Glutamine; D020106:Acrylamide; D005632:Fructose; D001224:Aspartic Acid; D018698:Glutamic Acid; D001216:Asparagine; D005947:Glucose