Influence of Storage Practices on Acrylamide Formation during Potato Frying

• Published in: Journal of agricultural and food chemistry 2005-08, Vol.53 (16), p.6550-6557
• Main Authors: De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Vandeburie, Stephan, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé, Roland
• Format: Article
• Language: English
• Subjects: acrylamides; Acrylamides - chemistry; carbohydrate content; carbohydrate metabolism; cold storage; deep fat frying; food contamination; Food Handling - methods; Food Preservation - methods; food storage; French fries; Hot Temperature; Plant Tubers - chemistry; postharvest physiology; potatoes; reducing sugars; Solanum tuberosum - chemistry; storage temperature; Temperature; Time Factors
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf050650s

A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 °C) compared to storage at 8 °C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 °C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R 2 = 0,84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment. Keywords: acrylamide; potato; storage temperature; storage time; reconditioning; frying