Risk Assessment of Acrylamide Intake from Roasted Potatoes in Latvia
From food consumption surveys has been found that potato consumption comparing to other European countries is one of the highest. Hence acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine acrylamide content and estimate intake of acrylamide from roasted 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. Time and temperature (210 ± 5°C) was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. estimated intake of acrylamide ranges from 0.012 to 0.496μgkg-1 BW per day.
[1] Potato World. http://www.potato2008.org/en/world/index.html
[2] The NORBAGREEN 2002 study (2003). Consumption of vegetables,
potatoes, fruit, bread and fish in the Nordic and Baltic countries (online).
M. Similä, et al. Nordic Council of Ministers, TemaNord 2003:556, 172
p. http://www.norden.org/en/publications/publications/2003-556.
[3] M. Friedman, "Potato glycoalkaloids and metabolites: roles in the plant
and in the diet"., Journal of Agricultural and Food Chemistry, 2006,
(54), pp. 8655-8681.
[4] A. Toledo, B. Burlingame, "Biodiversity and nutrition: a common path
toward global food security and sustainable development", Journal of
Food Composition and Analysis, 2006, vol. 19 (6-7), pp. 477-483.
[5] H. Lingnert, G.R. Wailer, "Stability of antioxidants formed from
histidine and glucose by the Maillard reaction", Journal of Agricultural
and Food Chemistry, 1983, (31), pp. 27-30.
[6] M.A. van Boekel, "Formation of flavour compounds in the Maillard
reaction", Biotechnology Advances, 2006, 24, (2), pp. 230-233.
[7] E .Brathen, S. H. Knutsen, "Effect of temperature and time on the
formation of acrylamide in starch-based and cereal model systems, flat
breads and bread", Food Chemistry, 2005, 92 (4), pp. 693-700.
[8] T. Labuza, W. Baiser, "The kinetics of nonenzymatic browning".
In: Physical Chemistry of Foods. H. Schwartzber (Ed.). New York:
Marcel Dakker, 1992, pp. 595-649.
[9] R.L. Whistler, J.R. Daniel, Carbohydrates, in: O.R. Fennema (Ed.), Food
Chemistry, second ed., Marcel Dekker, Inc., NY, 1985, pp. 69-137.
[10] J. Rosén, K.-E. Hellen├ñs, "Analysis of acrylamide in cooked foods by
liquid chromatography tandem mass spectrometry", Analyst, 2002,
(127), pp. 880-882.
[11] E. Tareke, P. Rydberg, P. Karlsson, S. Erikosson, M.Törnqvist,
"Analysis of acrylamide, a carcinogen formed in heated foodstuffs".
Journal of Agricultural and Food Chemistry, 2002, (50), pp. 4998-5006.
[12] IARC Monographs on the Evaluation of Carcinogenic Risks to Humans,
Some Industrial Chemicals. International Agency for Research on
Cancer. Vol. 60. Acrylamide. Lyon, France: IARC, 2004, pp. 389-433.
[13] N. U. Haase, "The formation of acrylamide in potato products". In Skog
K., Alexander J. Acrylamide and Other Hazardous Compounds in Heattreated
Foods (pp. 41-59). Cambridge: Woodhead publishing limited.
[14] M. L. Weaver, E. Hautala, M., Monaka, W. M .Iritani, "Sugar-end in
Russet Burbank potatoes", American Potato Journal, 1972, (49), pp.
376-382.
[15] B. Matthäus, N. U., Haase, K. Vosmann, "Factors affecting the
concentration of acrylamide during deep-fat frying of potatoes",
European Journal of Lipid Science and Technology, 2004, (106), 793-
801.
[16] W. Claeys, K. Baert, F. Mestdagh, J. Vercammen, P. Daenens, B. De
Meulenaer, et al., "Assessment of the acrylamide intake of the Belgian
population and the effect of mitigation strategies", Food Additives and
Contaminants Part A Chemistry Analysis Control Exposure and Risk
Assessment, 2010, (27), pp. 1199-1207.
[17] E. Dybing, P. B. Farmer, M. Andersen, T. R. Fennell, S. P. D.Lalljle, D.
J. G. Muller, et al., "Human exposure and internal dose assessments of
acrylamide in food", Food and Chemical Toxicology, 2005, (43), pp.
365-410.
[18] EFSA, Scientific Report of EFSA - Results on acrylamide levels in food
from monitoring years 2007-2009 and exposure assessment. EFSA
Journal, 2011, 9 (4), p. 2133.
[19] FAO/WHO, Joint FAO/WHO Expert Committee on Food Additives:
Evaluation of certain contaminants in food report from Sevety-second
meeting (Rep. No. WHO technical report series; No. 959), 2011.
[20] F. Mestdagh, C. Lachat, K. Baert, E. Moons, P. Kolsteren, C. Van
Peteghem, et al., Importance of a canteen lunch on the dietary intake of
acrylamide. Molecular Nutrition and Food Research, 2007, (51), pp.
509-516.
[21] K. Wilson, E. Rimm, K. Thompson, L. Mucci, "Dietary acrylamide and
cancer risk in humans: A review", Journal f├╝r Verbraucherschutz und
Lebensmittelsicherheit, 2006, (1), pp. 19-27.
[22] I. Murniece, D. Karklina, R. Galoburda, D. Santare, I. Skrabule, S.H.
Costa "Nutritional composition of freshly harvested and stored Latvian
potato (Solanum tuberosum L) varieties depending on traditional
cooking methods", Journal of Food Composition and Analysis, 2011,
(24), pp. 699-710.
[23] J. Rosén, A. Nyman, K.-E. Hellen├ñs, "Retention studies of acrylamide
for the design of a robust liquid chromatography-tandem mass
spectrometry method for food analysis", Journal of Chromatography A,
2007, (1172), pp. 19-24.
[24] ISO, 1999. International Organization for Standardization. ISO 6496-
1999. Determination of moisture and other volatile matter content.
[25] K. Zgorska, A. Frydecka-Mazurczyk, "The influence of weather
conditions during growing season and storage temperature on processing
quality of potatoes", Biuletyn institūtu hodowli i aklimatyzacij, Roslin,
2000, (213), pp. 239-251.
[26] P. D. S. Caligari, "Breeding new varieties". In: The Potato Crop..
London: Chapman and Hall, 1992, pp. 334-372.
[27] I. Murniece, D., Karklina, R. Galoburda, "The content of acrylamide in
deep-fat fried, shallow fried and roasted potatoes, World Academy of
Science, Engineering and Technology, 2013.
[28] S. Rimac-Brn─ìić, V. Lelas, D. Rade, ┼áimundić, "Decreasing of oil
absorbtion in potato strips during deep fat frying", Journal of Food
Engineering, 2004, (64), pp. 237-241.
[29] Y. H. Roos, M. Himberg, "Non-enzymatic browning behaviour, as
related to glass transition", Journal of Agricultural and Food Chemistry,
1994, (42), pp. 893-898.
[30] Y. H. Roos, K. Jouppila, B. Zielasko, "Non-enzymatic browninginduced
water plasticization", Journal of Thermal Analysis, 1996, (47),
pp. 1437-1450.
[31] Joint FAO/WHO Food Standards Programme, Codex Committee On
Food Additives And Contaminants, Discussion Paper On Acrylamide,
CX/FAC 06/38/35, The Hague, The Netherlands, 24 - 28 April 2006,
pp. 25.
[32] P. E. Boon, A. de Mul, H. van der Voet, G. van Donkersgoed, M. Brette,
J. D. van Klaversen, "Calculations of dietary exposure to acrylamide",
Mutation Research, 2005, (580), pp. 143-155.
[33] X. Y. Wang, M. G. Kozempel, K. B. Hicks, P. A. Seib, "Vitamin C
stability during preparation and storage of potato flakes and
reconstituted mashed potatoes", Journal of Food Science, 1992, (57), pp.
1136-1139.
[34] L. E. Rodriguez-Saona, R. E. Wrolstad, "Influence of potato
composition on chip color quality". American Potato Journal, 1997,
(74), pp. 87-106.
[35] T. M. Amrein, B. Schönb├ñchler, F. Rohner, H. Lukac, H. Schneider, A.
Keiser, et al., "Potential for acrylamide formation in potatoes: data from
the 2003 harvest", European Food Research and Technology, 2004,
(219), pp. 572-578.
[36] N. P. Spychalla, S. L. Desborough, "Fatty acids, membrane
permeability, and sugars of stored potato tubers". Plant Physiology,
1990, (94), pp. 1207-1213.
[37] D. Kazami, T. Tsuchiya, Y. Kobayashi, N. Ogura, "Effect of storage
temperature on quality of potato tubers", Journal of the Japanese Society
for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku
Kaishi, 2000, (47), 11, pp. 851-856.
[38] R. H. Coffin, R. Y. Yada, K. L. Parkin, B. Grodzinski, D. W. Stanley,
"Effect of low-temperature storage on sugar concentrations and chip
color of certain processing potato cultivars and selections", Journal of
Food Science, 1987, (52), pp. 639-645.
[39] G. Viklund, F. Mendoza, I. Sjöholm, K. Skog, K. "An experimental setup
for studying acrylamide formation in potato crisps", LebensmittelÔÇö
Wissenschaft-undÔÇöTechnologie, 2007, (40), pp. 1066-1071.
[40] C. J. Seal, A. de Mul, G. Eisenbrand, A. J. Haverkort, K. Franke, S. P.
D. Lalljie, et al., "Risk-benefit considerations of mitigation measures on
acrylamide content of foods - A case study on potatoes, cereals and
coffee", British Journal of Nutrition, 2008., 99, 47.
[1] Potato World. http://www.potato2008.org/en/world/index.html
[2] The NORBAGREEN 2002 study (2003). Consumption of vegetables,
potatoes, fruit, bread and fish in the Nordic and Baltic countries (online).
M. Similä, et al. Nordic Council of Ministers, TemaNord 2003:556, 172
p. http://www.norden.org/en/publications/publications/2003-556.
[3] M. Friedman, "Potato glycoalkaloids and metabolites: roles in the plant
and in the diet"., Journal of Agricultural and Food Chemistry, 2006,
(54), pp. 8655-8681.
[4] A. Toledo, B. Burlingame, "Biodiversity and nutrition: a common path
toward global food security and sustainable development", Journal of
Food Composition and Analysis, 2006, vol. 19 (6-7), pp. 477-483.
[5] H. Lingnert, G.R. Wailer, "Stability of antioxidants formed from
histidine and glucose by the Maillard reaction", Journal of Agricultural
and Food Chemistry, 1983, (31), pp. 27-30.
[6] M.A. van Boekel, "Formation of flavour compounds in the Maillard
reaction", Biotechnology Advances, 2006, 24, (2), pp. 230-233.
[7] E .Brathen, S. H. Knutsen, "Effect of temperature and time on the
formation of acrylamide in starch-based and cereal model systems, flat
breads and bread", Food Chemistry, 2005, 92 (4), pp. 693-700.
[8] T. Labuza, W. Baiser, "The kinetics of nonenzymatic browning".
In: Physical Chemistry of Foods. H. Schwartzber (Ed.). New York:
Marcel Dakker, 1992, pp. 595-649.
[9] R.L. Whistler, J.R. Daniel, Carbohydrates, in: O.R. Fennema (Ed.), Food
Chemistry, second ed., Marcel Dekker, Inc., NY, 1985, pp. 69-137.
[10] J. Rosén, K.-E. Hellen├ñs, "Analysis of acrylamide in cooked foods by
liquid chromatography tandem mass spectrometry", Analyst, 2002,
(127), pp. 880-882.
[11] E. Tareke, P. Rydberg, P. Karlsson, S. Erikosson, M.Törnqvist,
"Analysis of acrylamide, a carcinogen formed in heated foodstuffs".
Journal of Agricultural and Food Chemistry, 2002, (50), pp. 4998-5006.
[12] IARC Monographs on the Evaluation of Carcinogenic Risks to Humans,
Some Industrial Chemicals. International Agency for Research on
Cancer. Vol. 60. Acrylamide. Lyon, France: IARC, 2004, pp. 389-433.
[13] N. U. Haase, "The formation of acrylamide in potato products". In Skog
K., Alexander J. Acrylamide and Other Hazardous Compounds in Heattreated
Foods (pp. 41-59). Cambridge: Woodhead publishing limited.
[14] M. L. Weaver, E. Hautala, M., Monaka, W. M .Iritani, "Sugar-end in
Russet Burbank potatoes", American Potato Journal, 1972, (49), pp.
376-382.
[15] B. Matthäus, N. U., Haase, K. Vosmann, "Factors affecting the
concentration of acrylamide during deep-fat frying of potatoes",
European Journal of Lipid Science and Technology, 2004, (106), 793-
801.
[16] W. Claeys, K. Baert, F. Mestdagh, J. Vercammen, P. Daenens, B. De
Meulenaer, et al., "Assessment of the acrylamide intake of the Belgian
population and the effect of mitigation strategies", Food Additives and
Contaminants Part A Chemistry Analysis Control Exposure and Risk
Assessment, 2010, (27), pp. 1199-1207.
[17] E. Dybing, P. B. Farmer, M. Andersen, T. R. Fennell, S. P. D.Lalljle, D.
J. G. Muller, et al., "Human exposure and internal dose assessments of
acrylamide in food", Food and Chemical Toxicology, 2005, (43), pp.
365-410.
[18] EFSA, Scientific Report of EFSA - Results on acrylamide levels in food
from monitoring years 2007-2009 and exposure assessment. EFSA
Journal, 2011, 9 (4), p. 2133.
[19] FAO/WHO, Joint FAO/WHO Expert Committee on Food Additives:
Evaluation of certain contaminants in food report from Sevety-second
meeting (Rep. No. WHO technical report series; No. 959), 2011.
[20] F. Mestdagh, C. Lachat, K. Baert, E. Moons, P. Kolsteren, C. Van
Peteghem, et al., Importance of a canteen lunch on the dietary intake of
acrylamide. Molecular Nutrition and Food Research, 2007, (51), pp.
509-516.
[21] K. Wilson, E. Rimm, K. Thompson, L. Mucci, "Dietary acrylamide and
cancer risk in humans: A review", Journal f├╝r Verbraucherschutz und
Lebensmittelsicherheit, 2006, (1), pp. 19-27.
[22] I. Murniece, D. Karklina, R. Galoburda, D. Santare, I. Skrabule, S.H.
Costa "Nutritional composition of freshly harvested and stored Latvian
potato (Solanum tuberosum L) varieties depending on traditional
cooking methods", Journal of Food Composition and Analysis, 2011,
(24), pp. 699-710.
[23] J. Rosén, A. Nyman, K.-E. Hellen├ñs, "Retention studies of acrylamide
for the design of a robust liquid chromatography-tandem mass
spectrometry method for food analysis", Journal of Chromatography A,
2007, (1172), pp. 19-24.
[24] ISO, 1999. International Organization for Standardization. ISO 6496-
1999. Determination of moisture and other volatile matter content.
[25] K. Zgorska, A. Frydecka-Mazurczyk, "The influence of weather
conditions during growing season and storage temperature on processing
quality of potatoes", Biuletyn institūtu hodowli i aklimatyzacij, Roslin,
2000, (213), pp. 239-251.
[26] P. D. S. Caligari, "Breeding new varieties". In: The Potato Crop..
London: Chapman and Hall, 1992, pp. 334-372.
[27] I. Murniece, D., Karklina, R. Galoburda, "The content of acrylamide in
deep-fat fried, shallow fried and roasted potatoes, World Academy of
Science, Engineering and Technology, 2013.
[28] S. Rimac-Brn─ìić, V. Lelas, D. Rade, ┼áimundić, "Decreasing of oil
absorbtion in potato strips during deep fat frying", Journal of Food
Engineering, 2004, (64), pp. 237-241.
[29] Y. H. Roos, M. Himberg, "Non-enzymatic browning behaviour, as
related to glass transition", Journal of Agricultural and Food Chemistry,
1994, (42), pp. 893-898.
[30] Y. H. Roos, K. Jouppila, B. Zielasko, "Non-enzymatic browninginduced
water plasticization", Journal of Thermal Analysis, 1996, (47),
pp. 1437-1450.
[31] Joint FAO/WHO Food Standards Programme, Codex Committee On
Food Additives And Contaminants, Discussion Paper On Acrylamide,
CX/FAC 06/38/35, The Hague, The Netherlands, 24 - 28 April 2006,
pp. 25.
[32] P. E. Boon, A. de Mul, H. van der Voet, G. van Donkersgoed, M. Brette,
J. D. van Klaversen, "Calculations of dietary exposure to acrylamide",
Mutation Research, 2005, (580), pp. 143-155.
[33] X. Y. Wang, M. G. Kozempel, K. B. Hicks, P. A. Seib, "Vitamin C
stability during preparation and storage of potato flakes and
reconstituted mashed potatoes", Journal of Food Science, 1992, (57), pp.
1136-1139.
[34] L. E. Rodriguez-Saona, R. E. Wrolstad, "Influence of potato
composition on chip color quality". American Potato Journal, 1997,
(74), pp. 87-106.
[35] T. M. Amrein, B. Schönb├ñchler, F. Rohner, H. Lukac, H. Schneider, A.
Keiser, et al., "Potential for acrylamide formation in potatoes: data from
the 2003 harvest", European Food Research and Technology, 2004,
(219), pp. 572-578.
[36] N. P. Spychalla, S. L. Desborough, "Fatty acids, membrane
permeability, and sugars of stored potato tubers". Plant Physiology,
1990, (94), pp. 1207-1213.
[37] D. Kazami, T. Tsuchiya, Y. Kobayashi, N. Ogura, "Effect of storage
temperature on quality of potato tubers", Journal of the Japanese Society
for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku
Kaishi, 2000, (47), 11, pp. 851-856.
[38] R. H. Coffin, R. Y. Yada, K. L. Parkin, B. Grodzinski, D. W. Stanley,
"Effect of low-temperature storage on sugar concentrations and chip
color of certain processing potato cultivars and selections", Journal of
Food Science, 1987, (52), pp. 639-645.
[39] G. Viklund, F. Mendoza, I. Sjöholm, K. Skog, K. "An experimental setup
for studying acrylamide formation in potato crisps", LebensmittelÔÇö
Wissenschaft-undÔÇöTechnologie, 2007, (40), pp. 1066-1071.
[40] C. J. Seal, A. de Mul, G. Eisenbrand, A. J. Haverkort, K. Franke, S. P.
D. Lalljie, et al., "Risk-benefit considerations of mitigation measures on
acrylamide content of foods - A case study on potatoes, cereals and
coffee", British Journal of Nutrition, 2008., 99, 47.
@article{"International Journal of Biological, Life and Agricultural Sciences:60760", author = "Irisa Murniece and Daina Karklina and Ruta Galoburda", title = "Risk Assessment of Acrylamide Intake from Roasted Potatoes in Latvia", abstract = "From food consumption surveys has been found that potato consumption comparing to other European countries is one of the highest. Hence acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine acrylamide content and estimate intake of acrylamide from roasted 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. Time and temperature (210 ± 5°C) was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. estimated intake of acrylamide ranges from 0.012 to 0.496μgkg-1 BW per day.
", keywords = "potato, roasting, variety, acrylamide, Latvia, risk assessment.", volume = "7", number = "6", pages = "424-5", }
