Document Detail


Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying.
MedLine Citation:
PMID:  18624433     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Acrylamide is formed via the Maillard reaction between reducing sugars and asparagine in a number of carbohydrate-rich foods during heat treatment. High acrylamide levels have been found in potato products processed at high temperatures. To examine the impact of harvest year, information on weather conditions during growth, that is, temperature, precipitation, and light, was collected, together with analytical data on the concentrations of free amino acids and sugars in five potato clones and acrylamide contents in potato chips (commonly known as crisps in Europe). The study was conducted for 3 years (2004-2006). The contents of acrylamide precursors differed between the clones and the three harvest years; the levels of glucose were up to 4.2 times higher in 2006 than in 2004 and 2005, and the levels of fructose were 5.6 times higher, whereas the levels of asparagine varied to different extents. The high levels of sugars in 2006 were probably due to the extreme weather conditions during the growing season, and this was also reflected in acrylamide content that was approximately twice as high as in preceding years. The results indicate that acrylamide formation is dependent not only on the content and relative amounts of sugars and amino acids but also on other factors, for example, the food matrix, which may influence the availability of the reactants to participate in the Maillard reaction.
Authors:
Gunilla A I Viklund; Kerstin M Olsson; Ingegerd M Sjöholm; Kerstin I Skog
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-07-15
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Aug 
Date Detail:
Created Date:  2008-08-07     Completed Date:  2008-09-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6180-4     Citation Subset:  IM    
Affiliation:
Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden. Kerstin.Skog@appliednutrition.lth.se
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis,  chemical synthesis*
Amino Acids / analysis*
Asparagine / analysis
Carbohydrates / analysis*
Fructose / analysis*
Glucose / analysis
Hot Temperature*
Maillard Reaction
Seasons
Solanum tuberosum / chemistry*,  growth & development
Time Factors
Weather
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Carbohydrates; 30237-26-4/Fructose; 50-99-7/Glucose; 7006-34-0/Asparagine; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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