Suitable potato varieties, a way to reduce acrylamide formation | Examen de varietes de pommes de terre sur le risque de formation d'acrylamide
Reust, W.(Agroscope RAC Changins, Station federale de recherches agronomiques, Nyon (Switzerland)) | Hebeisen, T. | Ballmer, T.
Acrylamide, a product suspected to be harmful is formed at high temperature frying (over 120 °C) besides non enzymatic browning by the reaction of reducing sugars with the free amino acid asparagine. Tubers of several ware and processing varieties were transformed as crisps, French fries and Rösti (hash brown) from tubers harvested in 2002 and 2003. Acrylamide contents were highest in crisps and much lower in French fries and hash browns (Roesti). Potato crisps from 2002 harvest reached in average of eight varieties 777 mcg/kg acrylamide, with 2003 harvest 1017 mcg/kg. Heterogeneous tuber quality due to growing stress and second growth increased acrylamide contents in the second year. For French fries, acrylamide reached in average 239 mcg/kg, neither the year of production nor the date of testing influenced the content. However, there was an important variation between varieties, like 165 mcg/kg for Fontane and 458 mcg/kg for Eba. In Roesti, the average content was 164 mcg/kg in the first year and 22% more in the second year. Reducing sugars contents varied notably between years, harvest 2003 scored 264 mcg/kg fresh weight or 52% less than the year before. The varieties Panda, Lady Claire and Markies gave much lower contents as for ex. Erntestolz and Saturna. Average asparagine content reached 2287 mcg/kg fresh weight and glutamine 1571 mcg/kg. No differences could be observed between varieties and sites for asparagine, whereas there were some for glutamine. Different levels of N fertilization had no influence on acrylamide contents in processed products. Varieties with low reducing sugars content are the main requirement to obtain products with low acrylamide content.
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