title: Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
abstract: The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.3% and 89.3% when the sliced potato strips were soaked in 0.001, 0.01 and 0.1 M vanadyl sulphate (VOSO(4)) solutions, respectively, for 60 min before frying. Moreover, 57.7%, 71.4% and 92.5% inhibition of acrylamide formation was observed when chips were soaked in the respective vanadyl sulphate solution before frying. In a separate model reaction, a solution containing an equimolar concentration of L-asparagine and D-glucose showed a significant inhibition of acrylamide formation when heated at 150 °C for 30 min in the presence of vanadyl sulphate (VOSO(4)). The results indicate that the binding of VO(2+) to asparagine and the decrease in the pH of the potato samples resulted in a significant reduction of acrylamide formation in fried potato products.
authors.affiliation: San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, CO 81125, USA. diganta.kalita@colostate.edu
authors.forename: Diganta
authors.initials: D
authors.lastname: Kalita
authors.forename: Sastry S
authors.initials: SS
authors.lastname: Jayanty
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D005504:Food Analysis; D005511:Food Handling; D006358:Hot Temperature; D010084:Oxidation-Reduction; D011198:Solanum tuberosum / Q000737:chemistry*; D017968:Vanadium Compounds / Q000737:chemistry*
chemical_list: D017968:Vanadium Compounds; D020106:Acrylamide; C034028:vanadyl sulfate