title: Determination of acrylamide in local and commercial cultivar of potatoes from biological farm.
abstract: This paper reports the results of a preliminary study on the characterization of parameters influencing formation of acrylamide in fried potatoes, from biological cultivation. The formation of acrylamide was investigated in relation to frying in biological extra virgin olive oil and commercial seed oil. Three different cultivars (Rossa di Colfiorito, Quarantina bianca genovese and Kennebec) were chosen. Asparagine, glucose, fructose and sucrose concentrations were determined in potato slice before frying, while acrylamide content was analysed by LC-ESI-MS/MS in the slices fried in seed and extra virgin olive oil. The Kennebec cultivar showed differences in its potential for acrylamide formation, which was primarily related to its relatively high asparagine and reducing sugars contents, respect the other local cultivars (particulary Quarantina). Values of acrylamide below detection limit (LOD) were found in Quarantina bianca genovese cultivar samples fried in extra virgin olive oil and peanuts seed oil and higher in peanuts seed oil fried potatoes of Kennebec cultivar.
authors.affiliation: Department of Chemistry, University of Siena, Via della Diana 2A, 53100 Siena, Italy.
authors.forename: Nadia
authors.initials: N
authors.lastname: Marchettini
authors.forename: Silvia
authors.initials: S
authors.lastname: Focardi
authors.forename: Massimo
authors.initials: M
authors.lastname: Guarnieri
authors.forename: Cristiana
authors.initials: C
authors.lastname: Guerranti
authors.forename: Guido
authors.initials: G
authors.lastname: Perra
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D000383:Agriculture; D002853:Chromatography, Liquid; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D013058:Mass Spectrometry; D011198:Solanum tuberosum / Q000737:chemistry* / Q000191:economics
chemical_list: D020106:Acrylamide