Changes in Free Amino Acids and Sugars in Potatoes Due to Sulfate Fertilization and the Effect on Acrylamide Formation

To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varieties of potato were grown under conditions of either severe sulfur deprivation or an adequate supply of sulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even t...

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Published inJournal of agricultural and food chemistry Vol. 55; no. 13; pp. 5363 - 5366
Main Authors Elmore, J. Stephen, Mottram, Donald S, Muttucumaru, Nira, Dodson, Andrew T, Parry, Martin A. J, Halford, Nigel G
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 27.06.2007
Subjects
Acrylamides - analysis
Amino Acids - analysis
Biological and medical sciences
Carbohydrates - analysis
Fertilizers
Food industries
Food toxicology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Plant Tubers - chemistry
Solanum tuberosum
Solanum tuberosum - chemistry
Solanum tuberosum - growth & development
Sulfates
Vegetables
sugars
Fertilization
Sulfates
sulfate fertilizer
Fertilizers
Acrylamide
Potato
Acids
Aminoacid
Agronomy
Tuber
Asparagine
Sugar
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Summary:To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varieties of potato were grown under conditions of either severe sulfur deprivation or an adequate supply of sulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even though the levels of sugars, which are acrylamide precursors, were higher in tubers of the sulfur-deprived plants. In one variety the concentration of free asparagine, the other precursor for acrylamide, was also higher. There was a very close correlation between the concentration of asparagine in the tubers expressed as a proportion of the total free amino acid pool and the formation of acrylamide upon cooking, whereas sugars were poorly correlated with acrylamide. In potatoes, where concentrations of sugars are usually limiting, competition between asparagine and other amino acids participating in the Maillard reaction may be a key determinant of the amount of acrylamide that is formed during processing. Keywords: Acrylamide; asparagine; potato; sugars; agronomy; sulfate fertilizer
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf070447s