title: Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
abstract: Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p<0.003, F-test), reducing sugars and total sugars (p<0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257±0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation.
authors.affiliation: Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. Electronic address: dmuttu@aol.com.
authors.forename: Nira
authors.initials: N
authors.lastname: Muttucumaru
authors.affiliation: Computational and Systems Biology Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. Electronic address: stephen.powers@rothamsted.ac.uk.
authors.forename: Stephen J
authors.initials: SJ
authors.lastname: Powers
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: j.s.elmore@reading.ac.uk.
authors.forename: J Stephen
authors.initials: JS
authors.lastname: Elmore
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Electronic address: a.t.dodson@reading.ac.uk.
authors.forename: Andrew
authors.initials: A
authors.lastname: Dodson
authors.affiliation: AHDB Potatoes, Sutton Bridge Crop Storage Research, East Bank, Sutton Bridge, Spalding, Lincolnshire PE12 9YD, United Kingdom. Electronic address: Adrian.Briddon@potato.ahdb.org.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, United Kingdom. Electronic address: d.s.mottram@reading.ac.uk.
authors.forename: Donald S
authors.initials: DS
authors.lastname: Mottram
authors.affiliation: Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom. Electronic address: nigel.halford@rothamsted.ac.uk.
authors.forename: Nigel G
authors.initials: NG
authors.lastname: Halford
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D001216:Asparagine / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D005511:Food Handling; D006358:Hot Temperature; D011198:Solanum tuberosum / Q000737:chemistry* / Q000254:growth & development; D006113:United Kingdom
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D020106:Acrylamide; D001216:Asparagine
keywords: Acrylamide; Acrylamide (PubChem CID: 6579); Asparagine, crop composition; Food safety; Post-harvest storage; Processing contaminant; Reducing sugars; Sucrose (PubChem CID: 5988); d-Fructose (PubChem CID: 5984); d-Glucose (PubChem CID: 5793); l-Asparagine (PubChem CID: 6267); l-Proline (PubChem CID: 145742)