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Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes

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Abstract

Acrylamide is a probable carcinogen found in processed potato products. The compound is formed at elevated temperatures by the Maillard reaction from two primary precursors - reducing sugars (fructose and glucose) and asparagine. Significant advances have been made in reducing acrylamide formation by selecting varieties with low precursor concentrations through conventional breeding or genetic modification techniques. However, acrylamide in many of the traditional varieties processed for fries or chips is sometimes found at elevated levels. Both agronomic and storage practices can significantly influence glucose, fructose, and asparagine concentrations and therefore the potential to form acrylamide during processing. This summary of a symposium presentation given at the 99th Annual Potato Association of American Meeting is to provide a general overview of previous studies that have examined the effects of agronomic factors such as nutrient and water management and storage factors such as temperature and duration on acrylamide precursors and/or acrylamide in processed potato products. A better understanding of how these factors affect acrylamide precursors is a first step in minimizing acrylamide formation during processing and improving the quality of processed potato products.

Resumen

Acrilamida es un posible carcinogénico encontrado en productos de papa procesada. El compuesto se forma a temperaturas elevadas mediante la reacción de Maillard de dos precursores primarios: azúcares reductores (fructosa y glucosa) y asparagina. Se han hecho avances significativos en reducir la formación de acrilamida con la selección de variedades con bajas concentraciones del precursor a través de mejoramiento convencional o técnicas de modificación genética. No obstante, algunas veces se encuentra la acrilamida a niveles elevados en muchas de las variedades tradicionales procesadas para fritura. Tanto las prácticas agronómicas como las de almacenamiento pueden influenciar significativamente las concentraciones de glucosa, fructosa y asparagina, y en consecuencia el potencial para formar acrilamida durante el procesamiento. Este resumen de la presentación del simposio efectuado durante la 99 Reunión Anual de la asociación Americana de la Papa, es para proporcionar una visión general de estudios previos que han examinado los efectos de los factores agronómicos, tales como el manejo de nutrientes y agua, y factores de almacenamiento como la temperatura y la duración de los precursores de la acrilamida en los productos de papa procesada. Un mejor entendimiento de cómo estos factores afectan a los precursores de la acrilamida, es un primer paso en la minimización de la formación de acrilamida durante el procesamiento y en el mejoramiento de la calidad de los productos de la papa procesada.

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Authors and Affiliations

  1. Department of Soil, Water, and Climate, University of Minnesota, 1991 Upper Buford Circle, St. Paul, MN, 55108, USA

    Carl Rosen & Na Sun

  2. Kimberly Research and Extension Center, University of Idaho, 3806 N 3600 E, Kimberly, ID, 83341, USA

    Nora Olsen

  3. Parma Research and Extension Center, University of Idaho, 29603 U of I Lane, Parma, ID, 83660, USA

    Michael Thornton

  4. Department of Horticulture, Washington State University, PO Box 646414, Pullman, WA, 99164, USA

    Mark Pavek, Lisa Knowles & N. Richard Knowles

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Rosen, C., Sun, N., Olsen, N. et al. Impact of Agronomic and Storage Practices on Acrylamide in Processed Potatoes. Am. J. Potato Res. 95, 319–327 (2018). https://doi.org/10.1007/s12230-018-9659-8

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