Korean Journal of Environmental Agriculture (한국환경농학회지)

The Korean Society of Environmental Agriculture (한국환경농학회)
권호 표지
DOI QR코드

DOI QR Code

Factors Influencing the Acrylamide Content of Fried Potato Products

  • Jin, Yong-Ik (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Kyeong-Hun (Ginseng Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration) ;
  • Chang, Dong-Chil (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Ji-Hong (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Kwang-Su (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Im, Ju-Sung (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Hong, Su-Young (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Su-Jeong (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Nam, Jung-Hwan (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Sohn, Hwang-Bae (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Yu, Hong-Seob (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Chung, Ill-Min (Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University)
  • Received : 2016.10.10
  • Accepted : 2016.10.18
  • Published : 2016.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above $120^{\circ}C$. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were $4^{\circ}C$, $8^{\circ}C$, or $10^{\circ}C$, respectively. The acrylamide content of chips prepared from potatoes stored at $10^{\circ}C$ or $20^{\circ}C$ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period ($20^{\circ}C$ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.

Keywords

References

  1. Agle, W. M., & Woodbury, G. W. (1968). Specific gravity - dry matter relationship and reducing sugar changes affected by potato variety, production area and storage. American Journal of Potato Research, 45(4), 119-131. https://doi.org/10.1007/BF02863065
  2. Burton, W. G. (1965). The sugar balance in some British potato varieties during storage. I. Preliminary observations. European Potato Journal, 8(2), 80-91. https://doi.org/10.1007/BF02366984
  3. Claus, A., Mongili, M., Weisz, G., Schieber, A., & Carle, R. (2008). Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. Journal of Cereal Science, 47(3), 546-554. https://doi.org/10.1016/j.jcs.2007.06.011
  4. Donald, S. M., Bronislrnv, L. W., & Andrew, T. D. (2002). ACrylarnide is formed in the maillard reaction. Nature, 419, 448-449. https://doi.org/10.1038/419448a
  5. Edwards, C. G., Englar, J. W., Brown, C. R., Peterson, J. C., & Sorensen, E. J. (2002). Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures. American Journal of Potato Research, 79(1), 49-53. https://doi.org/10.1007/BF02883523
  6. Ewing, E. E. (1974). Potato chip color. American Potato Journal, 51(7), 242-243.
  7. FDA (2003). Centers for Disease Control and Prevention. Exploratory data on acrylamide in foods. http://www.fda.gov/ohrms/dockets/dailys/03/jun03/061703/03p-0276-cp00001-01-vol1.pdf
  8. Friedman, M. (2003). Chemistry, biochemistry, and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry, 51(16), 4504-4526. https://doi.org/10.1021/jf030204+
  9. Hertog, M., Tijskens, L. M. M., & Hak, P. S. (1997). The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: a mathematical model. Post-harvest Biology and Technology, 10(1), 67-79. https://doi.org/10.1016/S0925-5214(97)87276-6
  10. IARC (1994). Monographs on the evaluation of carcinogenic risks to humans. International Agency for Research on Cancer, 60(1), 389.
  11. Isherwood, F. A. (1973). Starch-sugar interconversion in Solanum tuberosum. Phytochemistry, 12(11), 2579-2591. https://doi.org/10.1016/0031-9422(73)85060-5
  12. Mucci, L. A., Dickman, P. W., Steineck, G., Adami, H. O., & Augustsson, K. (2003). Dietary acrylamide and cancer of the large bowel, kidney, and bladder: absence of an association in a population-based study in Sweden. British Journal of Cancer, 88(1), 84-89. https://doi.org/10.1038/sj.bjc.6600726
  13. Ohara-Takada, A., Matsuura-Endo, C., Chuda, Y., Ono, H., Yada, H., Yoshida, M., Kobayashi, A., Tsuda, S., Takigawa, S., Noda, T., Yamauchi, H, & Mori, M. (2005). Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. Bioscience, Biotechnology, and Biochemistry, 69(7), 1232-1238. https://doi.org/10.1271/bbb.69.1232
  14. Pedreschi, F., Mery, D., Mendoza, F., & Aguilera, J. M. (2004). Classification of potato chips using pattern recognition. Journal of Food Science, 69(6), E264-E270.
  15. Pritchard, M. K., & Adam, L. R. (1994). Relationships between fry color and sugar concentration in stored Russet Burbank and Shepody potatoes. American Potato Journal, 71(1), 59-68. https://doi.org/10.1007/BF02848745
  16. Sowokinos, J. S. (1990). Stress-induced alterations in carbohydrate metabolism. The molecular and cellular biology of the potato (eds. Vayda, M. E., & Park, W. D.), pp. 137-158. CAB International, Wallingford, UK.
  17. Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M. C. & Riediker, S. (2002). Food chemistry: acrylamide from Maillard reaction products. Nature, 419(6906), 449-450. https://doi.org/10.1038/419449a
  18. Swedish, National Food Administration (2002). Information about acrylamide in food. Swedish National Food Administration, 4, 24.
  19. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R. H., Gonde, P., Van Eijck, P., Lalljie, S., Lingnert, H., Lindblom, M., Matissek, R., Muller, D., Tallmadge, D., OBrien, J., Thompson, S., Silvian, D., & Whitmore, T. (2004). A review of acrylamide: an industry perspective on research, analysis, formation, and control. Critical Reviews in Food Science and Nutrition, 44(5), 323-347. https://doi.org/10.1080/10408690490478082
  20. Vinci, R. M., Mestdagh, F., & De Meulenaer, B. (2012). Acrylamide formation in fried potato products-Present and future, a critical review on mitigation strategies. Food Chemistry, 133(4), 1138-1154. https://doi.org/10.1016/j.foodchem.2011.08.001
  21. Walkley, A., & Black, I. A. (1934). An examination of the Degtjareff method for determining soil organic matter, and a proposed modification of the chromic acid titration method. Soil Science, 37(1), 29-38. https://doi.org/10.1097/00010694-193401000-00003
  22. Wilson, K. M., Rimm, E. B., Thompson, K. M., & Mucci, L. A. (2006). Dietary acrylamide and cancer risk in humans: a review. Journal fur Verbraucherschutz und Lebensmittelsicherheit, 1(1), 19-27. https://doi.org/10.1007/s00003-006-0005-6
  23. Zhao, Q., Zhao, B., Zhang, Q., Yu, B., Cheng, L., Jin, R., Wang, Y., Zhang, J., Wang, D., & Zhang, F. (2013). Screening for chip-processing potato line from introgression of wild species germplasms with Post-Harvest storage and chip qualities. American Journal of Potato Research, 90(5), 425-439. https://doi.org/10.1007/s12230-013-9316-1
  24. Zommick, D. H., Knowles, L. O., Pavek, M. J., & Knowles, N. R. (2014). In-season heat stress compromises postharvest quality and low-temperature sweetening resistance in potato (Solanum tuberosum L.). Planta, 239(6), 1243-1263. https://doi.org/10.1007/s00425-014-2048-8
  25. Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhardt, B. L., Ewald, D. K., Gruber, D. C., Morsch, T. R., Strothers, M. A., Rizzi, G. P., & Villagran, M. D. (2003). Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry, 51(16), 4782-4787. https://doi.org/10.1021/jf034180i