Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato

• Published in: Journal of agricultural and food chemistry 2016-03, Vol.64 (8), p.1850-1860
• Main Authors: Adedipe, Oluwatosin E, Johanningsmeier, Suzanne D, Truong, Van-Den, Yencho, G. Craig
• Format: Article
• Language: English
• Subjects: Acrylamide - analysis; acrylamides; breeding; Cooking; deep fat frying; discriminant analysis; fast food restaurants; freeze drying; French fries; gas chromatography-mass spectrometry; Hot Temperature; least squares; near-infrared spectroscopy; potato flour; potatoes; prediction; reflectance; screening; Solanum tuberosum - chemistry; spectrometers; Spectroscopy, Near-Infrared - methods
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b04733

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.