Journal article Open Access

The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes

Irisa Murniece; Daina Karklina; Ruta Galoburda

Potato is one of the main components of warm meals in Latvia. Consumption of fried potatoes in Latvia is the highest comparing to Nordic and other Baltic countries. Therefore acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine AA content in traditionally cooked potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). Time and temperature was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. AA content significantly differs (p<0.05) in potatoes per variety, per each frying method and per time.

Files (203.4 kB)
Name Size
8700.pdf
md5:8b834d9a7279bb9480e6b0d5fdebfc76
203.4 kB Download
  • FAO, 2008. Statistical databases in http://faostat.fao.org.

  • Potato World. http://www.potato2008.org/en/world/index.html

  • The NORBAGREEN 2002 study (2003). Consumption of vegetables, potatoes, fruit, bread and fish in the Nordic and Baltic countries (online). M.Simil├ñ, et al. Nordic Council of Ministers, TemaNord 2003:556, 172 p. http://www.norden.org/en/publications/publications/2003-556.

  • Rosén, J., & Hellen├ñs, K.-E. (2002). Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst, 127, 880-882.

  • Tareke, E., Rydberg, P., Karlsson, P., Erikosson, S., & Törnqvist, M. (2002). Analysis of acrylamide, a carconigen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50, 4998-5006.

  • Brathen, E., & Knutsen S. H. (2005). Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread. Food Chemistry, 92 (4), 693-700.

  • Haase, N. U. (2006). The formation of acrylamide in potato products. In Skog K., Alexander J. Acrylamide and Other Hazardous Compounds in Heat-treated Foods (pp. 41-59). Cambridge: Woodhead publishing limited.

  • Scanlon, M. G., Roller, R., Mazza, G., & Pritchard, M. K. (1994). Computerized video image analysis to quantify colour of potato chips. American Potato Journal, 71, 717-733.

  • Murniece I., Karklina D., Galoburda R., Santare D., Skrabule I., Costa H. S. (2011) Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L) varieties depending on traditional cooking methods. Journal of Food Composition and Analysis, 24, p. 699-710. [10] Rosén, J., Nyman, A., & Hellen├ñs, K.-E. (2007). Retention studies of acrylamide for the design of a robust liquid chromatography-tandem mass spectrometry method for food analysis. Journal of Chromatography A, 1172, 19-24. [11] ISO, 1999. International Organization for Standardization. ISO 6496- 1999. Determination of moisture and other volatile matter content. [12] Somogyi, N. (1945). A new reagent for the determination of sugars. Journal of Biological Chemistry, 160(1), 61-68. [13] Coultate, T. P. (2002). Food: the chemistry of its components. (pp. 213- 217). Cambridge: RSC Paperbacks. [14] Papadakis, S. E., Abdul-Malek, S., Kamdem, R. E. & Yam K. L. (2000). A versatile and inexpensive technique for measuring colour of foods, Food Technology 54(12), 48-51. [15] Serpen, A., & Gökmen, V. (2009). Evaluation of Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color. Journal of Food Composition and Analysis, 22, 589-595. [16] Quintas, M. A. C., Brand├úo, T. R. S., & Silva C. L. M. (2007). Modelling colour changes during the caramelisation reaction. Journal of Food Engineering, 83, 483-491. [17] Zgorska, K., & Frydecka-Mazurczyk, A. (2000). The influence of weather conditons during growing season and storage temperature on processing quality of potatoes. Biuletyn instit┼½tu hodowli i aklimatyzacij, Roslin, 213, 239-251. [18] Caligari, P. D. S. (1992). Breeding new varieties. In: The Potato Crop. (pp. 334-372). London: Chapman and Hall. [19] Rimac-Brn─ìić, S., Lelas, V., Rade, D., & ┼áimundić (2004) Decreasing of oil absorbtion in potato strips during deep fat frying. Journal of Food Engineering, 64, 237-241. [20] Roos, Y. H., & Himberg M. (1994). Non-enzymatic browning behaviour, as related to glass transition. Journal of Agricultural and Food Chemistry, 42, 893-898. [21] Roos, Y. H., Jouppila, K., & Zielasko, B. (1996). Non-enzymatic browning-induced water plasticization. Journal of Thermal Analysis, 47, 1437-1450. [22] Mestdagh, F., Wilde, T. D., Castelein, P., Nemeth, O., Peteghem, C. V., & Meulenaer, B.D. (2008). Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. European Food Research and Technology, 227, 69-76. [23] Gökmen, V., Akbudak, B., Serpen, A., Acar, J., Turan, Z. M. & Eri┼ƒ, A. (2007). Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying. European Food Research and Technology, 224, 681-687. [24] Pedreschi, F., Moyano, P., Kaack, K., & Granby, K. (2005). Color changes and acrylamide formation in fried potato slices. Food Research International, 38 (1), 1-9. [25] Surdyk, N., Rosén, J., Andersson, R., Åman, P. (2004) Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. Journal of Agricultural and Food Chemistry, 52, 2047-2051

129
28
views
downloads
All versions This version
Views 129129
Downloads 2828
Data volume 5.7 MB5.7 MB
Unique views 123123
Unique downloads 2626

Share

Cite as