title: Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato.
abstract: This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.
authors.affiliation: Department of Horticultural Sciences, North Carolina State University , Raleigh, North Carolina 27695, United States.
authors.forename: Oluwatosin E
authors.initials: OE
authors.lastname: Adedipe
authors.affiliation: Southeast Area, Food Science Research Unit, Agricultural Research Service, U.S. Department of Agriculture , Raleigh, North Carolina 27695, United States.
authors.forename: Suzanne D
authors.initials: SD
authors.lastname: Johanningsmeier
authors.affiliation: Southeast Area, Food Science Research Unit, Agricultural Research Service, U.S. Department of Agriculture , Raleigh, North Carolina 27695, United States.
authors.forename: Van-Den
authors.initials: VD
authors.lastname: Truong
authors.affiliation: Department of Horticultural Sciences, North Carolina State University , Raleigh, North Carolina 27695, United States.
authors.forename: G Craig
authors.initials: GC
authors.lastname: Yencho
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D003296:Cooking; D006358:Hot Temperature; D011198:Solanum tuberosum / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D020106:Acrylamide
keywords: Solanum tuberosum; acrylamide; near-infrared spectroscopy (NIRS); partial least-squares (PLS) regression; potato