title: Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.
abstract: Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acrylamide formation increased, and Saturna, where it decreased. Four of the five varieties designated as suitable for crisping produced crisps with acrylamide levels below the European Commission indicative value of 1000 μg/kg (Saturna, Lady Rosetta, Lady Claire, and Verdi); the exception was Hermes. Two varieties more often used for French fries, Markies and Fontane, also produced crisps with less than 1000 μg/kg acrylamide. Correlations between acrylamide, its precursors and crisp colour are described, and the implications of the results for production of potato crisps are discussed.
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: j.s.elmore@reading.ac.uk.
authors.forename: J Stephen
authors.initials: JS
authors.lastname: Elmore
authors.affiliation: AHDB Potato Council, Sutton Bridge Crop Storage Research, East Bank, Sutton Bridge, Spalding, Lincolnshire PE12 9YD, UK.
authors.forename: Adrian
authors.initials: A
authors.lastname: Briddon
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
authors.forename: Andrew T
authors.initials: AT
authors.lastname: Dodson
authors.affiliation: Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK.
authors.forename: Nira
authors.initials: N
authors.lastname: Muttucumaru
authors.affiliation: Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK.
authors.forename: Nigel G
authors.initials: NG
authors.lastname: Halford
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
authors.forename: Donald S
authors.initials: DS
authors.lastname: Mottram
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D006113:United Kingdom
chemical_list: D020106:Acrylamide
keywords: Acrylamide; Colour; Crisps; Cultivar; Free amino acids; Maillard reaction; Potato; Reducing sugars; Solanum tuberosum; Storage
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