Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the Unite...

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Autores principales: Muttucumaru, Nira, Powers, Stephen J., Elmore, J. Stephen, Dodson, Andrew, Briddon, Adrian, Mottram, Donald S., Halford, Nigel G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5119237/
https://www.ncbi.nlm.nih.gov/pubmed/27855938
http://dx.doi.org/10.1016/j.foodchem.2016.09.199
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author Muttucumaru, Nira
Powers, Stephen J.
Elmore, J. Stephen
Dodson, Andrew
Briddon, Adrian
Mottram, Donald S.
Halford, Nigel G.
author_facet Muttucumaru, Nira
Powers, Stephen J.
Elmore, J. Stephen
Dodson, Andrew
Briddon, Adrian
Mottram, Donald S.
Halford, Nigel G.
author_sort Muttucumaru, Nira
collection PubMed
description Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p < 0.003, F-test), reducing sugars and total sugars (p < 0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257 ± 0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation.
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spelling pubmed-51192372017-04-01 Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation Muttucumaru, Nira Powers, Stephen J. Elmore, J. Stephen Dodson, Andrew Briddon, Adrian Mottram, Donald S. Halford, Nigel G. Food Chem Article Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p < 0.003, F-test), reducing sugars and total sugars (p < 0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257 ± 0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation. Elsevier Applied Science Publishers 2017-04-01 /pmc/articles/PMC5119237/ /pubmed/27855938 http://dx.doi.org/10.1016/j.foodchem.2016.09.199 Text en © 2016 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Muttucumaru, Nira
Powers, Stephen J.
Elmore, J. Stephen
Dodson, Andrew
Briddon, Adrian
Mottram, Donald S.
Halford, Nigel G.
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
title Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
title_full Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
title_fullStr Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
title_full_unstemmed Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
title_short Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
title_sort acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5119237/
https://www.ncbi.nlm.nih.gov/pubmed/27855938
http://dx.doi.org/10.1016/j.foodchem.2016.09.199
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