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

A - Papers appearing in refereed journals

Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. 2017. 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. Food Chemistry. 220 (1 April), pp. 76-86.

AuthorsMuttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G.
Abstract

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.

Keywordsacrylamide; asparagine; crop composition; food safety; post-harvest storage; processing contaminant; reducing sugars
Year of Publication2017
JournalFood Chemistry
Journal citation220 (1 April), pp. 76-86
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2016.09.199
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeWheat
PhytoPath, an infrastructure for hundreds of plant pathogen genomes [2014-2017]
BBSRC LINK: Producing low acrylamide risk potatoes
Publisher's version
Copyright license
CC BY
Output statusPublished
Publication dates
Online30 Sep 2016
Publication process dates
Accepted29 Sep 2016
ISSN0308-8146
PublisherElsevier Sci Ltd

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