Acrylamide in French Fries:  Influence of Free Amino Acids and Sugars

The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed b...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-06, Vol.52 (12), p.3801-3806
Main Authors: Becalski, Adam, Lau, Benjamin P.-Y, Lewis, David, Seaman, Stephen W, Hayward, Stephen, Sahagian, Michael, Ramesh, Manoharan, Leclerc, Yves
Format: Article
Language:English
Subjects:
Acrylamide - analysis
Amino Acids - analysis
asparagine
Asparagine - analysis
Biological and medical sciences
Carbohydrates - analysis
chemical composition
food contamination
Food Handling
Food industries
free amino acids
French fries
fructose
Fructose - analysis
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
glucose
Glucose - analysis
Hot Temperature
Maillard Reaction
Solanum tuberosum - chemistry
sucrose
Sucrose - analysis
sugars
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Summary:The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 °C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content. Keywords: Acrylamide; potato; glucose, fructose, sucrose; asparagine; Maillard reaction, LC-MS/MS
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0349376