Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking

Orsák, Matyáš; Kotíková, Zora; Podhorecká, Klára; Lachman, J.; Kasal, P

doi:10.1016/j.jfca.2022.104529

Cited by 20 publications

(8 citation statements)

References 52 publications

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“…The similar difference is between washing and soaking (higher and lower, respectively) in all methods ( p > 0.05). This is a similar finding to studies reporting that frying results in higher acrylamide concentrations than baking potatoes ( 17 , 34 ). It is important to highlight also the relatively low acrylamide levels found in oven-frying, lower than air frying in both washing and soaking groups in the present study.…”

Section: Discussionsupporting

confidence: 91%

“…So, conducting this study is essential in terms of raising the Turkish population’s knowledge and awareness on the subject. In the present study, acrylamide levels were close to the values in the survey by Palazoğlu et al while lower than in other studies ( 3 , 17 , 29 , 32 – 34 ). Possible factors that may cause this result are (i) differences in the types of potatoes used (lower acrylamide formation is expected in potatoes with low reducing sugar content), (ii) differences in frying time and temperatures (due to the nature of the frying process, an increase in frying temperature results in a reduction in frying time and a decrease in frying temperature results in an increase in frying time.…”

Section: Discussionsupporting

confidence: 84%

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Acrylamide formation in air-fried versus deep and oven-fried potatoes

Navruz-Varlı,

Mortaş

2024

Front. Nutr.

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IntroductionPresent study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.MethodsPotato sticks were prepared in two different pre-treatment ways (washing and soaking) and cooked with three other techniques (air frying, deep frying, and oven frying). Acrylamide analyses were performed on cooked potatoes using an LC-MS/MS method.ResultsThe highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant. The acrylamide content of the potatoes that were subjected to soaking in all three ways was lower than the potatoes that were not soaked and only washed. In the deep-frying method, it was found statistically significant that the soaked potatoes contained less acrylamide (p = 0.029).DiscussionIt is important to highlight the relatively low acrylamide levels found in oven-frying, lower than air frying in both washing and soaking groups in the present study. Although air fryers, which have become widely used as an alternative to deep frying in recent years, provide French fries with less oil, their role in the formation of acrylamide should be further investigated.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 84%

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Navruz-Varlı,

Mortaş

2024

Front. Nutr.

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“…It is supposed that in the reaction between ketoses (fructose) and amino groups, ketosylamines are formed, followed by Heyns rearrangement to form 2‐amino‐2‐deoxyaldoses. Sucrose increased acrylamide significantly, where acrylamide content may be obtained from the hydrolysis of sucrose ( r = .36, p = .06) (Table 5 ) (Amrein et al., 2004 ; Halford et al., 2012 ; Henao Toro et al., 2022 ; Orsák et al., 2022 ; Yang et al., 2016b ). Figure 1 represents a scatter plot of sucrose concentration versus acrylamide concentration for all potato models.…”

Section: Resultsmentioning

confidence: 99%

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes

Bachir,

Akkoum,

Pujola

et al. 2023

Food Science & Nutrition

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Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato‐starch‐based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High‐performance‐liquid chromatography and gas chromatography flame‐ionized‐detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn‐GFS contained the highest amount of acrylamide compared to Glu‐Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.

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“…The work from Kalita et al [6] on potato chips, a slight negative correlation between total phenolic content (r = −0.3671), total chlorogenic acid content (r = −0.3590) and acrylamide formation was shown for flesh-colored potatoes. Orsák et al [45] found positive correlations between chlorogenic acid content and acrylamide formation, and they suggested a possible contribution from anthocyanins which could have decomposed under the high frying temperatures, increased the sugar pool available for the Maillard reaction and thus increase acrylamide formation. However, although both works are based on potatoes with redand/or purple flesh, none of them investigated the role of anthocyanins on acrylamide formation in model solutions or food matrices.…”

Section: Discussionmentioning

confidence: 99%

Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

et al. 2023

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Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 °C ± 1 °C) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the “Michuñe negra” potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 µg kg−1) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.

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Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking

Cited by 20 publications

References 52 publications

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes

Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

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