Article

Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003.

Laboratory of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Journal of Agricultural and Food Chemistry (impact factor: 2.82). 02/2006; 54(2):404-8. DOI:10.1021/jf0521810 pp.404-8
Source: PubMed

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.

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Keywords

acceptable tuber
 
acrylamide concentration
 
acrylamide formation
 
acrylamide generation
 
appropriate balance
 
Bintje
 
Decreasing N fertilization
 
different agricultural
 
environmental conditions
 
environmental impact
 
extreme importance
 
fertilization
 
French fries
 
frying
 
N fertilizer
 
parallel increase
 
reducing sugar concentration
 
reducing sugar content
 
Saturna
 
varieties