The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Influence of Storage Practices on Acrylamide Formation during Potato Frying
Abstract
A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.
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Cites
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Cited by
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
Friedman, M., & Levin, C. E. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0730486 · Cited by 271
Metadata
- Authors
- De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Vandeburie, S., Ooghe, W., Fraselle, S., Demeulemeester, K., Van Peteghem, C., Calus, A., Degroodt, J.-M., & Verhé, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-07-14
- Volume
- 53
- Issue
- 16
- Pages
- 6550-6557
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2040199316
- Cited by
- 165
- References
- 1
- FWCI
- 21.42
- Type
- journal article
- Language
- en
- Open access
- closed
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- De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Vandeburie, S., Ooghe, W., Fraselle, S., Demeulemeester, K., Van Peteghem, C., Calus, A., Degroodt, J.-M., & Verhé, R. (2005). Influence of Storage Practices on Acrylamide Formation during Potato Frying. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf050650s
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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