Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91015" target="_blank" >RIV/60460709:41210/22:91015 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.jfca.2022.104529" target="_blank" >https://doi.org/10.1016/j.jfca.2022.104529</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2022.104529" target="_blank" >10.1016/j.jfca.2022.104529</a>
Alternative languages
Result language
angličtina
Original language name
Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking
Original language description
Potatoes are a significant source of essential macronutrients and many other health-promoting phytochemicals. However, under thermal processing, undesirable harmful acrylamide might be formed. In the present study, the content of acrylamide (LC-ESI-MS/MS) after baking and frying in thirteen colored potato varieties was investigated. Asparagine (LC-ESI-MS/MS), glucose, fructose, sucrose (HPLC-RI) and chlorogenic acid isomers (HPLC-DAD) were determined in raw tubers. Yellow-fleshed potato varieties produced lower acrylamide content (190 ug/kg FW after frying and 25,2 ug/kg FW after baking) than red- (1120 ug/kg FW and 112 ug/kg FW) and purple-ones (2005 ug/kg FW and 59,1 ug/kg FW). Acrylamide content positively correlated with fructose (R=0,265 frying and R=0,225 baking at P=0,05), glucose (R=0,262 frying), and sucrose contents (R=0,316 frying) that were more limiting in acrylamide formation than higher asparagine levels. Chlorogenic acid isomers also showed a positive effect on the formation of acryla
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/QI101A184" target="_blank" >QI101A184: Potato growing technology - new environmental friendly procedures (ways).</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
ISSN
0889-1575
e-ISSN
1096-0481
Volume of the periodical
110
Issue of the periodical within the volume
Jul
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
1-10
UT code for WoS article
000806546300003
EID of the result in the Scopus database
2-s2.0-85126896855