Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time

Publication date: 1 September 2015 Source:Food Chemistry, Volume 182 Author(s): J. Stephen Elmore , Adrian Briddon , Andrew T. Dodson , Nira Muttucumaru , Nigel G. Halford , Donald S. Mottram Twenty varieties of field-grown potato were stored for 2months and 6months at 8°C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131μg/kg in Verdi to 5360μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acrylamide formation increased, and Saturna, where it decreased. Four of the five varieties designated as suitable for crisping produced crisps with acrylamide levels below the European Commission indicative value of 1000μg/kg (Saturna, Lady Rosetta, Lady Claire, and Verdi); the exception was Hermes. Two varieties more often used for French fries, Markies and Fontane, also produced crisps with less than 1000μg/kg acrylamide. Correlations between acrylamide, its precursors and crisp colour are described, and the implications of the results for production of potato crisps are discussed.

Source: Food Chemistry - March 5, 2015 Category: Food Science Source Type: research