Abstract
A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.
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Claims 8
Claim · model-written summary
Saturna was least susceptible to acrylamide formation during frying.
- Taxon
- potato
Solanum tuberosume1 - Material
- Saturnae0
- Outcome
- acrylamide formation during fryinge0
- Direction
- least susceptiblee0
- Comparator
- Bintje, Ramose1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying.”
e1“potato varieties (Bintje, Ramos, and Saturna)”
Claim · model-written summary
Storage at 4 degrees C increased frying acrylamide relative to 8 degrees C.
- Taxon
- potatoesSolanum tuberosume1
- Treatment
- storage at low temperatures (4 degrees C)e0
- Outcome
- acrylamide formatione0
- Direction
- enhancee0
- Comparator
- storage at 8 degrees Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation”
e1“storage of potatoes”
Claim · model-written summary
Low temperature storage strongly increased potato reducing sugars.
- Taxon
- potatoesSolanum tuberosume1
- Treatment
- low-temperature storagee0
- Outcome
- reducing sugarse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a strong increase in reducing sugars caused by low-temperature storage”
e1“storage of potatoes”
Claim · model-written summary
Reconditioning cold-stored potatoes for three weeks at 15 degrees C significantly reduced reducing sugars.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees Ce0
- Outcome
- reducing sugarse0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C”
Claim · model-written summary
Potato reducing sugar content explained acrylamide concentration changes with R2 of 0.84.
- Taxon
- potatoSolanum tuberosume0
- Compound
- reducing sugare0
- Outcome
- changes in acrylamide concentrationse0
- Value
- R2 = 0.84e0
- Qualifier
- n = 160e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160).”
Claim · model-written summary
Maintaining low potato tuber reducing sugars should reduce the risk of frying acrylamide formation.
- Taxon
- potatoSolanum tuberosume0
- Organ / stage
- tubere0
- Outcome
- risk for acrylamide formatione0
- Direction
- reducede0
- Qualifier
- low reducing sugar contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced.”
Claim · model-written summary
A sprout inhibitor did not change potato composition.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- sprout inhibitore0
- Outcome
- composition of the potatoe0
- Direction
- did not influencee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the use of a sprout inhibitor did not influence the composition of the potato”
Claim · model-written summary
A sprout inhibitor did not change acrylamide formation during potato frying.
- Taxon
- potatoSolanum tuberosume2
- Treatment
- sprout inhibitore1
- Outcome
- acrylamide formatione0
- Direction
- not susceptiblee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acrylamide formation was not susceptible to this treatment.”
e1“sprout inhibitor”
e2“composition of the potato”
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