Progress towards the production of potatoes and cereals with low acrylamide-forming potential

Halford, Nigel G.; Raffan, Sarah; Oddy, Joseph

doi:10.1016/j.cofs.2022.100887

Cited by 2 publications

(1 citation statement)

References 58 publications

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“…Then the Center for Food Safety and Applied Nutrition classified acrylamide as carcinogenic and neurotoxic to humans [2], where acrylamide double bond is an electrophilic centre, and consequently it can easily react with nucleophilic groups, consequently, it is possible to covalently bond in vivo to cellular nucleophiles [3]. Moreover, acrylamide has been found to be readily absorbed by the skin and mucosa and diffuse strongly into tissues and fetus [4]. This acrylamide was thought to be formed in foods as a result of reaction between asparagine (an amino acid) and carbonylcontaining compound such as reducing sugars at higher temperatures and low moisture conditions, via Schiff base formation, followed by decarboxylation and imine elimination, such mechanism was confirmed by using of isotopic substitution [5].…”

Section: Introductionmentioning

confidence: 99%

Mitigation of acrylamide formation in fried potato

Soliman¹

2022

Egypt. J. Chem.

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The objective of this work was to study the effect of different pretreatments of potato slices on acrylamide concentration after frying process. Pretreatments of potato slices included soaking slices in solutions of different temperature (40, 50, 60, 70 °C) for 10 min. Soaking solutions were: (i) tap water, (ii) (0.05M) NaCl aqueous solutions, (iii) (0.05M) CH3COOH aqueous solutions or (iv) (0.05) tannic acid solution. The effect of different treatments on asparagine and glucose concentrations in potato slices were investigated by following up their concentration before and after each treatment, while reduction in acrylamide formation after each frying process (at 180°C ± 5°C for 6 min) was measured by liquid chromatography-mass spectrometry (LC-MS) for treated and untreated potato slices. Results showed significant reduction in asparagine and glucose concentrations for all treated potato slices. In spite of causing the least reduction in asparagine or glucose concentration, tannic acid treated potato slices showed the highest significant reduction in acrylamide formation. Results demonstrated the efficiency of all the previously mentioned treatments in reducing acrylamide formation significantly without any significant change of physicochemical analyses or sensory attributes of the produced potato chips except dark colour appearance of tannic acid-soaked potatoes.

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Section: Introductionmentioning

confidence: 99%

Mitigation of acrylamide formation in fried potato

Soliman¹

2022

Egypt. J. Chem.

View full text Add to dashboard Buy / Rent full text

show abstract

Progress towards the production of potatoes and cereals with low acrylamide-forming potential

Cited by 2 publications

References 58 publications

Mitigation of acrylamide formation in fried potato

Mitigation of acrylamide formation in fried potato

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