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

Abstract

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.

Curcumin mitigates acrylamide‐induced ovarian antioxidant disruption and apoptosis in female Balb/c mice: A comprehensive study on gene and protein expressions

“…Dietary exposure is the main route for acrylamide consumption in humans (Matoso et al., 2019 ). According to previous studies, ACR is formed in carbohydrate‐rich foods during preparation at a high temperature (about 120°C) through a sequence of non‐enzymatic reactions known as the “Maillard reaction,” that occurs between reducing sugars and free amino acids (Aldawood et al., 2020 ; Bachir et al., 2023 ). Because of its low molecular weight and high solubility, ACR may pass through a variety of cellular membranes as reported in humans and animals (Yilmaz et al., 2017 ).…”