Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems

Abstract

Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.

Mitigation of Acrylamide in Foods: An African Perspective

“…Amrein et al [29] found a 50-fold variation in total reducing sugars in the different potato cultivars the authors studied. Cultivars with low reducing sugars were more suitable for potato products, cooked or processed at high temperatures [29]. Konings et al [28] established the significant impact of fertilizer application rate on ACR levels mainly due to differences in crude protein and asparagine and contents.…”

“…In potato and cereal products, ACR levels are highly correlated with glucose/fructose and asparagine concentrations [28]. Varieties in crop cultivar could also affect the reducing sugar content in the produce [29]. Short-term storage of potatoes at 4°C significantly increased the potential for ACR formation [30,31].…”

“…Since the first occurrence of ACR in foods, several researchers have demonstrated the significance of variety and cultivar selection on the formation of ACR [103]. Amrein et al [29] found a 50-fold variation in total reducing sugars in the different potato cultivars the authors studied. Cultivars with low reducing sugars were more suitable for potato products, cooked or processed at high temperatures [29].…”

“…This resulted in increased ACR levels in breads, ranging from 10.6 to 55.6 μg/kg [38]. Producers should best adopt effective fertilizer application regimes that will subsequently yield suitable produce for processing, as this influence the levels of reducing sugars [29]. Tubers should be harvested at full maturity as selection of immature tubers for further processing increases the chances of ACR occurrence, because they have relatively higher reducing sugars and produce products with potentially higher ACR levels [104,105].…”

“…Although different authors, government agencies and international organizations have backed and supported genetic modification, there is still a stiff opposition against its acceptance. Inconsistencies in free sugar, amino acid and asparagine contents in crops of different cultivars (varieties) and genotypes however suggest that the varying concentration of these parameters is due to genetic variations [19,29,38,114]. Consequently, fast tracking the natural breeding process through the use of genetic engineering to develop cultivars (varieties) with lower concentration of asparagine and reducing sugars should be possible and encouraged [35].…”