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

Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation

“…Additionally, Pearson correlation analysis showed that the concentrations of the two reducing sugars glucose and fructose were highly and positively correlated ( r = 0.8618***), but there was no correlation with sucrose concentration ( r ⩽0.14). This generally agreed with previous reports 11, 22…”

Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes

“…The large spread in the content of asparagine and reducing sugars, as reported in literature, is due to multiple factors, such as potato cultivar, farming systems, field site, fertilisation, time of harvest, storage time and temperature. It is known in general that reducing sugar content is significantly increased by storage at 4°C (Knutsen et al, 2009).…”

“…The strong tendency for acrylamide formation in potatoes is because of the high levels of free asparagine (0.2-4.0% dry weight, representing 20-60% total amino acids content), compared to the amount of reducing sugars in the potato tuber, which actually represent the limiting factor (Knutsen et al, 2009;Williams, 2005).…”

Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products

“…Plants accumulate l-asparagine during a period when there is a plentiful supply of reduced nitrogen and a shortage of soluble carbohydrates. An important study on the strategies for mitigating acrylamide formation in potato-based and cereal-based products is now available [34][35][36][37][38][39][40][41]. Typical ranges of free l-asparagine in raw and processed plants are as summarized in Table 1.…”