| Literature DB >> 12926914 |
Thomas M Amrein1, Sandra Bachmann, Anja Noti, Maurus Biedermann, Melissa Ferraz Barbosa, Sandra Biedermann-Brem, Koni Grob, Andreas Keiser, Pietro Realini, Felix Escher, Renato Amadó.
Abstract
Glucose, fructose, sucrose, free asparagine, and free glutamine were analyzed in 74 potato samples from 17 potato cultivars grown in 2002 at various locations in Switzerland and different farming systems. The potential of these potatoes for acrylamide formation was measured with a standardized heat treatment. These potentials correlated well with the product of the concentrations of reducing sugars and asparagine. Glucose and fructose were found to determine acrylamide formation. The cultivars showed large differences in their potential of acrylamide formation which was primarily related to their sugar contents. Agricultural practice neither influenced sugars and free asparagine nor the potential of acrylamide formation. It is concluded that acrylamide contents in potato products can be substantially reduced primarily by selecting cultivars with low concentrations of reducing sugars.Entities:
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Year: 2003 PMID： 12926914 DOI： 10.1021/jf034344v
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279