Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

Abstract

The quality of the potato has been found to vary, when grown under different agricultural and environmental conditions, such as the level of fertilization. Consequently these factors may influence the acrylamide formation during the preparation of French fries. These assumptions were studied on three varieties: Bintje, Ramos, and Saturna from the harvest of 2003. Decreasing N fertilization caused increases in the reducing sugar concentration from 60% up to 100% on DM for all varieties studied. Due to a high correlation between the reducing sugar content and the generation of acrylamide during frying, this resulted in a parallel increase in the acrylamide concentration of the French fries. Thus by lowering the amount of N fertilizer, an increase of 30-65% of the acrylamide generation during frying could be observed. It seems of extreme importance to find an appropriate balance between the level of N fertilizer in order to diminish acrylamide formation but on the other hand to obtain an acceptable tuber and to consider the environmental impact. All results reported should be seen in the perspective of the warm growing season of 2003.

The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway

“…The content of RSs is relatively high compared to central Europe, (Amrein et al, 2003;De Wilde et al, 2005), but comparable to varieties grown in the Nordic climate (Viklund et al, 2008). The content of Asn is in general comparable to other findings (Amrein et al, 2003;Amrein, Limacher, Conde-Petit, Amado, & Escher, 2006;De Wilde, De Meulenaer, Mestdagh, Govaert, Vandeburie, et al, 2006). It has been suggested that for potato in general the molar contents of Asn is higher than RS and show far less variation.…”

Mitigation of Acrylamide in Foods: An African Perspective

“…Both nitrogen and sulphur are important compositions of the soil, and subsequent concentrations and amount have significant effect on the formation of ACR precursors [33][34][35][36]. According to Halford et al [34], increasing soil sulphur levels and reducing nitrogen levels can effectively decrease the levels of ACR precursors, such as asparagine [34].…”

“…According to Halford et al [34], increasing soil sulphur levels and reducing nitrogen levels can effectively decrease the levels of ACR precursors, such as asparagine [34]. In a study conducted by De Wilde et al [33] on the influence of soil enrichment on ACR formation in potatoes, differences occurred in ACR formation from crops grown on different soils. The effect of nitrogen fertilizer usage on crops has been reported in the literature to have an impact on asparagine and reducing sugar concentrations [37].…”

“…The effect of nitrogen fertilizer usage on crops has been reported in the literature to have an impact on asparagine and reducing sugar concentrations [37]. A decrease in nitrogen fertilizer resulted in a 30-65% increase in ACR formation [33,38]. Moderate nitrogen fertilizer with a good provision of potassium may result in low levels of free asparagine and reducing sugars in tubers [39].…”

“…Deficiencies in phosphorus, potassium and magnesium can cause asparagine levels to rise in potato and wheat [34]. An appropriate balance between levels of fertilizer application and minimum requirements of the crop while taking into account possible environmental impacts and legal fertilizer limits should be reached to obtain food products less prone to ACR formation [33].…”