The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes
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.
[1] FAO, 2008. Statistical databases in http://faostat.fao.org.
[2] Potato World. http://www.potato2008.org/en/world/index.html
[3] 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.
[4] Rosén, J., & Hellen├ñs, K.-E. (2002). Analysis of acrylamide in cooked
foods by liquid chromatography tandem mass spectrometry. Analyst,
127, 880-882.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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., Brandão, 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 institūtu 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
[1] FAO, 2008. Statistical databases in http://faostat.fao.org.
[2] Potato World. http://www.potato2008.org/en/world/index.html
[3] 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.
[4] Rosén, J., & Hellen├ñs, K.-E. (2002). Analysis of acrylamide in cooked
foods by liquid chromatography tandem mass spectrometry. Analyst,
127, 880-882.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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., Brandão, 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 institūtu 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
@article{"International Journal of Biological, Life and Agricultural Sciences:57773", author = "Irisa Murniece and Daina Karklina and Ruta Galoburda", title = "The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes", abstract = "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", keywords = "potato, frying, roasting, variety, acrylamide, Latvia.", volume = "7", number = "3", pages = "206-6", }
