Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60109807%3A_____%2F22%3AN0000087" target="_blank" >RIV/60109807:_____/22:N0000087 - isvavai.cz</a>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking

Popis výsledku v původním jazyce

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 acrylamide content, which was higher in baking process (R=0,356 at P=0,05). However, under the same temperature, frying caused significantly higher acrylamide production compared to baking (16,5 x on average). Climatic conditions at two growing localities had a significant effect on the amount of acrylamide formed in the heat-treated tubers, as higher temperature and lower precipitation caused lower acrylamide content.

Název v anglickém jazyce

Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking

Popis výsledku anglicky

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 acrylamide content, which was higher in baking process (R=0,356 at P=0,05). However, under the same temperature, frying caused significantly higher acrylamide production compared to baking (16,5 x on average). Climatic conditions at two growing localities had a significant effect on the amount of acrylamide formed in the heat-treated tubers, as higher temperature and lower precipitation caused lower acrylamide content.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/QI101A184" target="_blank" >QI101A184: Technologie pěstování brambor - nové postupy šetrné k životnímu prostředí</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ISSN

1096-0481

e-ISSN

1096-0481

Svazek periodika

110

Číslo periodika v rámci svazku

Jul

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

—

Kód UT WoS článku

000806546300003

EID výsledku v databázi Scopus

2-s2.0-85126896855