title: Influence of storage practices on acrylamide formation during potato frying.
abstract: A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.
authors.affiliation: Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: Tineke
authors.initials: T
authors.lastname: De Wilde
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
authors.forename: Frédéric
authors.initials: F
authors.lastname: Mestdagh
authors.forename: Yasmine
authors.initials: Y
authors.lastname: Govaert
authors.forename: Stephan
authors.initials: S
authors.lastname: Vandeburie
authors.forename: Wilfried
authors.initials: W
authors.lastname: Ooghe
authors.forename: Stéphanie
authors.initials: S
authors.lastname: Fraselle
authors.forename: Kürt
authors.initials: K
authors.lastname: Demeulemeester
authors.forename: Carlos
authors.initials: C
authors.lastname: Van Peteghem
authors.forename: André
authors.initials: A
authors.lastname: Calus
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Degroodt
authors.forename: Roland
authors.initials: R
authors.lastname: Verhé
mesh_terms: D000178:Acrylamides / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D000178:Acrylamides