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Food Chem. 2015 Sep 1;182:1-8. doi: 10.1016/j.foodchem.2015.02.103. Epub 2015 Feb 26.

Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.

Author information

1
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: j.s.elmore@reading.ac.uk.
2
AHDB Potato Council, Sutton Bridge Crop Storage Research, East Bank, Sutton Bridge, Spalding, Lincolnshire PE12 9YD, UK.
3
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
4
Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK.

Abstract

Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acrylamide formation increased, and Saturna, where it decreased. Four of the five varieties designated as suitable for crisping produced crisps with acrylamide levels below the European Commission indicative value of 1000 μg/kg (Saturna, Lady Rosetta, Lady Claire, and Verdi); the exception was Hermes. Two varieties more often used for French fries, Markies and Fontane, also produced crisps with less than 1000 μg/kg acrylamide. Correlations between acrylamide, its precursors and crisp colour are described, and the implications of the results for production of potato crisps are discussed.

KEYWORDS:

Acrylamide; Colour; Crisps; Cultivar; Free amino acids; Maillard reaction; Potato; Reducing sugars; Solanum tuberosum; Storage

PMID:
25842300
PMCID:
PMC4396699
DOI:
10.1016/j.foodchem.2015.02.103
[Indexed for MEDLINE]
Free PMC Article

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