Comparison of potato varieties between seasons and their potential for acrylamide formation
- Autores: Bruno De Meulenaer, Tineke De Wilde, Frédéric Mestdagh, Yasmine Govaert, Wilfried Ooghe, Stéphanie Fraselle, Kürt Demeulemeester, Carlos Van Peteghem, André Calus, Jean-Marie Degroodt, Roland Verhé
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 2, 2008, págs. 313-318
- Idioma: inglés
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Resumen
BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Saturna) production was studied throughout a storage period of 9 months during two growing seasons (2003 and 2004), in addition to their acrylamide generation potential during preparation of French fries. A significant impact of variable climatological conditions on the reducing sugar, dry matter, total free amino acid and free asparagine contents of tubers was observed. Exceptionally warm summers gave rise to a lower reducing sugar content (expressed on a dry matter basis) and thus a lower susceptibility to acrylamide generation during frying. CONCLUSION: It cannot be excluded that potato growers and the potato-processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the importance of a multifactorial approach to mitigate acrylamide generation in potato products. Copyright © 2007 Society of Chemical Industry
