Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips

Acrylamide in potato chips made from tubers stored at 2 or 20 deg C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.

Saved in:
Bibliographic Details
Published inBioscience, biotechnology, and biochemistry Vol. 67; no. 5; pp. 1188 - 1190
Main Authors Chuda, Y. (Center for Food Quality, Labeling and Consumer Services, Saitama (Japan)), Ono, H, Yada, H, Ohara Takada, A, Matsuura Endo, C, Mori, M
Format Journal Article
LanguageEnglish
Published Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01.05.2003
Japan Society for Bioscience Biotechnology and Agrochemistry
Oxford University Press
Subjects
ACRYLAMIDE
Acrylamides - chemistry
Asparagine - metabolism
Biological and medical sciences
CHEMICOPHYSICAL PROPERTIES
Cold Temperature
Food Contamination - analysis
Food Handling
Food Preservation
FRUCTOSE
Fructose - analysis
Fundamental and applied biological sciences. Psychology
GAS CHROMATOGRAPHY
Gas Chromatography-Mass Spectrometry
GLUCOSE
Glucose - analysis
Plant Roots - chemistry
potato chips
POTATO PRODUCTS
potato tuber
POTATOES
reducing sugar
REFRIGERATION
Solanum tuberosum - chemistry
Solanum tuberosum - physiology
storage
reducing sugar
potato tuber
acrylamide
storage
potato chips
Online AccessGet full text

Cover

More Information
Summary:Acrylamide in potato chips made from tubers stored at 2 or 20 deg C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.
Bibliography:2004003591
Q02
J11
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.67.1188