An experimental set-up for studying acrylamide formation in potato crisps

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dc.contributor.authorViklund, G.
dc.contributor.authorMendoza, F.
dc.contributor.authorSjoholm, I.
dc.contributor.authorSkog, K.
dc.date.accessioned2025-01-21T01:05:44Z
dc.date.available2025-01-21T01:05:44Z
dc.date.issued2007
dc.description.abstractThe objective of this work was to set up lab-scale equipment for production of crisps mimicking industrial conditions. Slices of Saturna potatoes were deep-fat fried for 2-4.5 min at 160 degrees C. A solid phase extraction method for acrylamide from potato crisps was used, and the extraction recovery was calculated to 95%. Acrylamide was analysed using liquid chromatography tandem mass spectrometry. The relative standard deviation was below 3% for analyses performed on the same day and below 5% for inter-day analyses. The limit of quantification was estimated to be 160 mu g/kg potato crisps. The colour of potato slices was determined using a digital imaging method and related to the acrylamide content. There were tendencies that L*(lightness) decreased and that that a*(redness) and b*(yellowness) increased with increasing acrylamide content. In another experiment, potatoes with different glucose levels were fried for 4 min but no significant difference in acrylamide content (2200-2800 mu g/kg) was observed. The experiment was repeated after three months of storage. The levels of acrylamide increased significantly to 8200-13200 mu g/kg. The potatoes had been fertilized with different levels of nitrogen, but no relation was found between the nitrogen supplied and the acrylamide content. The experimental set-up was shown to give realistic and reproducible experimental data, regarding colour, water content and acrylamide levels. It will be used together with the analytical methods as a platform for further research on the formation of acrylamide. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.lwt.2006.07.012
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2006.07.012
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/96005
dc.identifier.wosidWOS:000245208700016
dc.issue.numero6
dc.language.isoen
dc.pagina.final1071
dc.pagina.inicio1066
dc.revistaLwt-food science and technology
dc.rightsacceso restringido
dc.subjectfrying
dc.subjectwater content
dc.subjectcolour
dc.subjectglucose
dc.subjectimage analysis
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAn experimental set-up for studying acrylamide formation in potato crisps
dc.typeartículo
dc.volumen40
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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