Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes

Rosen, Carl J.; Sun, Na; Olsen, Nora; Thornton, Michael K.; Pavek, M. J.; Knowles, Lisa O.; Knowles, N. Richard

doi:10.1007/s12230-018-9659-8

Cited by 40 publications

(20 citation statements)

References 51 publications

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“…Sugars in potatoes depend on factors like variety, location, fertilization, storage and processing. 21 Information concerning the potato traceability and providers were not supplied by the school canteens. However, seasonal potatoes are normally introduced in the Spanish market by mid-June or later; therefore, stored potatoes would be likely used in this study (May-June).…”

Section: Characterization Of Unprocessed Potatoes Fried Potatoes Andmentioning

confidence: 99%

Acrylamide in French fries prepared at primary school canteens

et al. 2020

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Children are one of the most exposed groups to dietary acrylamide with 'potato fried products' that account for up to half the total exposure to this contaminant. Acrylamide was measured in French fries prepared in 31 primary school canteens randomly recruited from different Spanish regions. The mean content was 329 μg kg −1 (from <20 to 4000 μg kg −1 ). French fries prepared from frozen par-fried potatoes reported a lower acrylamide content than those from fresh potatoes, 229 and 460 µg kg −1 , respectively. Only 15.7% of samples were above the benchmark levels established by the EU Regulation 2017/ 2158 (500 µg kg −1 ). Significant differences were found according to the color of toasted (2274 µg kg −1 ), dark-golden (463 µg kg −1 ), golden (134 µg kg −1 ) and light-golden (52 µg kg −1 ) French fries. All the samples that were golden and light-golden showed acrylamide content below the threshold. The chromatic parameter a* was used as a rough classification of the French fries according to the benchmark level. Both educational initiatives intended for food operators and managerial-technical criteria that include the code of frying practices at public food service establishments should consider the golden color as the target for the end-point of frying. Acrylamide exposure will be reduced and, therefore, the risk linked to French fries consumption. This fact is especially relevant in establishments that prepare food for schoolchildren and would help to provide healthier diets, not only from a nutritional point of view but also from the reduction of chemical contaminants.

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Section: Characterization Of Unprocessed Potatoes Fried Potatoes Andmentioning

confidence: 99%

Acrylamide in French fries prepared at primary school canteens

et al. 2020

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“…In feed, the glycaemic index is considered when diets and rations are calculated, therefore variations in the glycaemic index in specific feed does not represent, per se, a concern. It is also noted that a link between the release of reducing sugars through enzymatic activity and acrylamide content has been already demonstrated in potato products (De Wilde et al., ; Rosen et al., ). The formation of acrylamide in processed foods, once reducing sugars are present, requires further specific conditions, i.e.…”

Section: Assessmentmentioning

confidence: 99%

Statement complementing the EFSA Scientific Opinion on application (EFSA‐GMO‐UK‐2006‐34) for authorisation of food and feed containing, consisting of and produced from genetically modified maize 3272

Naegeli¹,

Bresson²,

Dalmay³

et al. 2019

EFS2

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Following a request from the European Commission, the GMO Panel assessed additional information related to the application for authorisation of food and feed containing, consisting of and produced from genetically modified (GM) maize 3272 (EFSA- GMO-UK-2006-34). The applicant conducted new agronomic, phenotypic and compositional analysis studies on maize 3272 and assessed the allergenic potential of AMY797E protein, addressing elements that remained inconclusive from previous EFSA opinion issued in 2013. The GMO Panel is of the opinion that the agronomic and phenotypic characteristics as well as forage and grain composition of maize 3272 do not give rise to food and feed safety, and nutritional concerns when compared to non-GM maize. Considering the scope of this application and the characteristics of the trait introduced in this GM maize, the effect of processing and potential safety implications of specific food or feed products remain to be further investigated. Regarding the allergenic potential of AMY797E protein and considering all possible food and feed uses of maize 3272, the Panel concludes that the information provided does not fully address the concerns previously raised by the Panel in 2013. Owing to the nature and the knowledge available on this protein family, it is still unclear whether under specific circumstances the alpha-amylase AMY797E has the capacity to sensitise certain individuals and to cause adverse effects. To further support the safety of specific products of maize 3272, the applicant provided thorough information relevant for the allergenicity assessment of dried distiller grains with solubles (DDGS), which is the main product of interest for importation into the EU. Having considered the information provided on this product, the Panel is of the opinion that under the specific conditions of use described by the applicant, DDGS produced from maize 3272 does not raise concerns when compared to DDGS from non-GM maize.

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“…12 h or longer), whereas in LD plants those responses require or favor nights shorter than that (Jackson 2009). Potato tuberization is promoted by long nights, in other words SD photoperiods, and also favored by moderate growing temperatures (optimum 15-20 °C), humid climatic conditions and low rates of nitrogen fertilization (Ewing and Wareing 1978, Krauss 1985, Abelenda et al 2014, Rosen et al 2018. Potato varieties cultivated in Europe and North America (Solanum tuberosum spp.…”

Section: Introductionmentioning

confidence: 99%

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

Rotola-Pukkila

Välimaa

Suomela

et al. 2021

AFSci

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To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The differences in these compounds may have an effect on the susceptibility of acrylamide formation during potato processing as well as on the flavor profile of potato products. Tubers were produced in growth chambers under two artificially induced photoperiods; 8 h light and 15 h light per day, resulting in conditions with two different daily light integral (DLI) levels. The photoperiodic treatments influenced the total FAA and free sugar contents and composition. Of the analyzed 19 FAAs, the concentrations of 14 FAAs were significantly lower in tubers exposed to the 15 h light period compared to 8 h light, whereas the glucose content was significantly higher. The total FAA concentrations were 15–46% lower and the glucose concentrations 6–64% higher in the seven cultivars exposed to the 15 h light conditions than in those grown in 8 h light.

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Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes

Cited by 40 publications

References 51 publications

Acrylamide in French fries prepared at primary school canteens

Acrylamide in French fries prepared at primary school canteens

Statement complementing the EFSA Scientific Opinion on application (EFSA‐GMO‐UK‐2006‐34) for authorisation of food and feed containing, consisting of and produced from genetically modified maize 3272

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

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