Suitable potato varieties, a way to reduce acrylamide formation.

摘要

Acrylamide, a product suspected to be harmful is formed at high-temperature frying (over 120 degrees C) besides non enzymatic browning by the reaction of reducing sugars with the free amino acid asparagine. Tubers of several processing varieties were transformed as crisps, French fries and Rosti (hash brown) from tubers harvested in 2002 and 2003. Acrylamide contents were highest in crisps and much lower in French fries and hash browns (Rosti). Potato crisps from 2002 harvest reached, in average of eight varieties, 777 micro g/kg acrylamide, with 2003 harvest 1017 micro g/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 micro g/kg; neither the year of production nor the date of testing influenced the content. However, there was an important variation between varieties, like 165 micro g/kg for Fontane and 458 micro g/kg for Eba. In Rosti, the average content was 164 micro g/kg in the first year and 22% more in the second year. Reducing sugars contents varied notably between years, harvest 2003 scored 264 micro g/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 micro g/kg fresh weight and glutamine 1571/ micro g/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.