Titre du document / Document title
Acrylamide in French fries: Influence of free amino acids and sugars
Auteur(s) / Author(s)
BECALSKI Adam (1 2) ;
LAU Benjamin P.-Y. (2) ;
LEWIS David (2) ;
SEAMAN Stephen W. (2) ;
HAYWARD Stephen (3) ;
SAHAGIAN Michael (1) ;
RAMESH Manoharan (3) ;
LECLERC Yves (3) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Food Research Division, Address Locator 2203D, and Bureau of Biostatistics and Computer Applications, Address Locator 2203E, Health Products and Food Branch, Health Canada, Ottawa, Ontario, K1A 0L2, CANADA
(2) Potato Processing Technology Centre, McCain Foods Limited, Florenceville, New Brunswick, E7L 3K5, CANADA
(3) McCain Foods (Canada), Florenceville, New Brunswick, E7L 1B2, CANADA
Résumé / Abstract
The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 °C for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (
13C
3) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content.
Revue / Journal Title
Journal of agricultural and food chemistry
ISSN
0021-8561
CODEN JAFCAU
Source / Source
2004, vol. 52, n
o12, pp. 3801-3806 [6 page(s) (article)] (27 ref.)
Langue / Language
Anglais
Editeur / Publisher
American Chemical Society, Washington, DC, ETATS-UNIS
(1953)
(Revue)
Mots-clés anglais / English Keywords
Aminoacid ;
Carbohydrate ;
Vegetables ;
Tuber ;
Liquid chromatography ;
Maillard reaction ;
Asparagine ;
Chemical composition ;
Sucrose ;
Fructose ;
Glucose ;
French fries potato ;
Sugar ;
Acrylamide ;
Mots-clés français / French Keywords
Aminoacide ;
Glucide ;
Légume ;
Tubercule ;
Chromatographie phase liquide ;
Réaction Maillard ;
Asparagine ;
Composition chimique ;
Saccharose ;
Fructose ;
Glucose ;
Pomme de terre frite ;
Sucre ;
Acrylamide ;
Mots-clés espagnols / Spanish Keywords
Aminoácido ;
Glúcido ;
Hortalizas ;
Tubérculo ;
Cromatografía fase líquida ;
Reacción Maillard ;
Asparagina ;
Composición química ;
Sacarosa ;
Fructosa ;
Glucosa ;
Patata frita ;
Azúcar ;
Mots-clés d'auteur / Author Keywords
Acrylamlde; potato; glucose ;
fructose ;
sucrose; asparagine; Maillard reaction ;
LC-MS/MS ;
Localisation / Location
INIST-CNRS, Cote INIST : 7332, 35400011363836.0190
Nº notice refdoc (ud4) : 15854696
