The objective of this research was to study the effect of immersing potato slices in a nacl solution over the acrylamide formation in the resultant potato chips. Pdf determining the amount of acrylamide in potato chips using. Potatoes and other foods that have a high content of the amino acid asparagine and a high accumulation of reducing sugars are subject to the formation of acrylamide upon frying. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. High sensitivity analysis of acrylamide in potato chips by. The resolution of acrylamide from the interfering coextractives was tested for the lc columns in potato chip matrix. Allnatural potato chips come in at 879 ppb of acrylamide. Kettle chips lightly salted natural gourmet potato chips contain acrylamide at 1,265 parts per billion.
A toolbox for the reduction of acrylamide in fried potato. The pamphlets are available in 22 languages on the. Acrylamide can be detected in reduced fat potato chips, using an elitewax etr capillary gc column. Acrylamide concentrations in potato crisps in europe from. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids mainly asparagine, reducing sugars and processing conditions i.
Food and cigarette smoke are the major sources of acrylamide exposure. Acrylamide and cancer risk national cancer institute. Therefore, the glucose concentration of coldstored tubers was decreased to 2. Processed potato products, including fries and chips, are relatively high in acrylamide compared with other foods and contribute substantially to dietary acrylamide. This process forces excess oil out of the potato chips and.
When certain foods are cooked at high temperatures, sugars. Increased frying time increased acrylamide formation. Cooked potato products, such as crisps, chips french fries and ovencooked potatoes, contribute a substantial proportion of the estimated intake of acrylamide in the adult population of europe, the other major contributors being coffee and cereal products, in particular bread but also biscuits, crispbreads and breakfast cereals european food safety authority. Smokers are exposed to particularly high levels of acrylamide.
Limit certain cooking methods, such as frying and roasting, and. Frying, baking, or roasting certain foods, such as potatoes or grains, can create acrylamide. Deep fat frying is extensively used in food processing both industrially and at home and fried potato products are one of its largest applications. The lawsuit asks the court to require warnings on potato chips and french fries because they have higher levels of acrylamide than other foods, lockyer said. Acrylamide is used to make chemicals used to purify water, treat sewage, make paper, and make certain cosmetics and soaps. Legislation is in place to reduce acrylamide levels in food, as it has the potential to cause cancer in humans. Acrylamide factsheet national biomonitoring program cdc. Sources of acrylamide in the diet include french fries, potato chips, other fried. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Interestingly, however, the acrylamide levels in the tested tortilla chips were lower than in most potato chips. This unexpected discovery shifted the concern for health risks to the public from acrylamide in the diet. A toolbox for the reduction of acrylamide in fried potato crisps.
Reduction of acrylamide formation in potato chips by lowtemperature vacuum frying. Sources of acrylamide in the diet include french fries, potato chips, other fried and baked snack foods. Pdf two sensitive and fast batch and flowinjection spectrophotometric methods for the determination of acrylamide are proposed. Amino acids such as glycine, cysteine, methionine, glutathione and lysine on acrylamide formation and its elimination kinetics was assessed in several studies 124 4. Concentration and dietary intake of food have significant variations, which depends upon cooking methods 21,3442. The chemical can be found in potato chips, french fries, baked goods, snack. Data on acrylamide levels in samples of potato crisps were supplied by the european snacks association. In practice asparaginase can functionally reduce acrylamide in prefabricated potato crisps, however, the amount of asparagines in the raw potato.
Like potato chips, tortilla chips form acrylamide during the heating process. In april 2002, when a new study proclaimed that potato chips, corn chips and french fries contained a potential cancercausing agent called acrylamide, a lot of people dropped their snacks and fast food with a collective thud. Acrylamide is present in food following formation from the naturally present substances free asparagine amino acid and sugars during high temperature processing, such as frying, roasting and baking. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with gas. Measurement of acrylamide in potato chips by portable ftir. Sixtyfour different samples of potato chips were analyzed for acrylamide by infrared spectroscopy and by the referee mass spectroscopy method. D of the guidance cover raw materials, processing practices, and ingredients affecting. The presence of acrylamide in food was detected in 2002 and since then research was undertaken to identify measures to reduce the presence of. Potatobased products have been split into two categories potatobased snacks versus french fries and other cut, deepfried potato products. Roasting potato pieces cause less acrylamide formation, followed by baking whole potatoes. What to know about acrylamide, the chemical in coffee time. Acrylamide in commercial potato crisps from spanish market.
Asparaginase may be best suited for food products manufactured from liquidised or slurried materials. Effect of raw materials the influence of variety, harvest year, fertilization and storage conditions on acrylamide formation have been studied in potato products 9297 and also in cereal products 98102. On request by dg sante and in agreement with national reference laboratories the test material used in this exercise was a commercial potato chip acquired from a local supermarket, cryogenically ground and homogenised at the eurlpah premises. Detection of high concentrations of acrylamide in common heated starchrich foodstuffs by the swedish national food administration in april 2002 attained considerable public concern, since acrylamide was found to be carcinogenic in rodents and is classified as a probable human carcinogen. All analyses had been performed using procedures based on lcmsms roach et al. Sources of acrylamide in the diet include french fries, potato chips, other fried and baked snack foods, roasted asparagus, canned sweet potatoes and pumpkin, canned black olives, roasted nuts, roasted grainbased coffee substitutes, prune juice, breakfast cereals, crackers, some cookies, bread crusts, and toast. Levels of this contaminant by up to 3000 or even more than 4000 gkg have been detected in potato chips and crisps becalski et al. High sensitivity analysis of acrylamide in potato chips by lcmsms with modi.
It was added to the proposition 65 list in 1990 because studies showed it produced cancer in laboratory rats and mice. The major food sources of acrylamide are french fries and potato chips. French fries and potato chips consumption has associated cancer risk, as they are from friedbaked potatoes. With potato as a food model, different factors affecting the acrylamide formation. Food safety of potato processed in the aspect of acrylamide risk. Lod and loq concentrations for the mass spec method were calculated to be 18 and 55 microgramsliter. Acrylamide in potato crisps prepared from 20 ukgrown. To prepare the sample for infrared analysis, a hydraulic press compressed the potato chips into a chip cake. Pdf quantification of acrylamide content in potato chips. Formation of acrylamide decreased by 50% when cysteine and methionine were added to cracker 5 and potato dough 6.
Boiling and steaming foods do not create acrylamide. Reduction of acrylamide formation in potato chips by low. Since 2002, acrylamide has been discovered in many plantbased foods that. Acrylamide can cause cancer in animals and experts believe it could cause cancer in humans. Food and drug administration fda and californias office of environmental health hazard assessment oehha have. This is an open access article distributed under the terms of the creative commons attribution license, which.
Acrylamide was discovered in foods in april 2002 by eritrean scientist eden tareke in sweden. Tortilla chips are made by cutting corn tortillas into wedges and then frying or baking those wedges. Acrylamide is a chemical that is formed naturally when some foods are cooked at high temperatures above 120. French fries and potato chips followed by cereals, crisp breads, biscuits and other bakery products. Production of acrylamide in the heating process was shown to be temperaturedependent. So, producing french fries or potato chips with no or low levels of acrylamide without affecting the sensorial properties of the final product is a major challenge for fried potato manufacturers zhang and zhang 2007. Pdf acrylamide in potato chips samples using different analytical. Effective ways of decreasing acrylamide content in crisps production have been found. Jan 17, 2020 frying, baking, or roasting certain foods, such as potatoes or grains, can create acrylamide. Health canadas studies of food likely to contain acrylamide found wideranging concentrations in potato chips, french fries, cookies, breakfast cereals, bread, as well as other foods that are also processed at high temperatures such as coffee, roasted almonds, and. Limit certain cooking methods, such as frying and roasting, and limit the time certain foods are cooked.
Besides, since the maillard reaction is the principal mechanism of acrylamide formation in fried potatoes, most. Since 2002, acrylamide has been discovered in many plantbased foods that have been baked or fried at high temperatures. Potato products, such as french fries and chips, were among the. The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Acrylamide is a chemical widely used during the manufacturing of paper, dye, and other industrial products.
Since the 2002 discovery, the world health organization who, the u. Pdf lowacrylamide french fries and potato chips kathy. Several potato cultivars were used in this research, including. French fries and potato chips, for example, may have measurable. Determination of acrylamide in potato chips and crisps by. High sensitivity analysis of acrylamide in potato chips by lc. Acrylamide is formed in some baked, fried and roasted foods. Original potato crisps 270 lays kettle cooked mesquite bbq flavored potato chips 198 wavy lays original potato chips 198 grandma utzs handcooked potato chips 146 utzs home style kettlecooked potato chips 117 products in bold print contain levels of acrylamide higher than the median. Determination of the acrylamide content in potato chips. As the frying temperature decreased from 180 c to 165 c, acrylamide content in potato chips reduced by 51% during traditional frying and by 63% as the temperature decreased from 140 c to 125 c in vacuum frying.
The acrylamide content in the examined potato chips were in the range 3391024. Apr 03, 2018 acrylamide is particularly likely to be produced when foods are fried, baked, broiled or roasted, according to the acs. Pdf acrylamide mitigation in potato chips by using nacl. At 385 ppb of acrylamide, these potato chips are best avoided. Here are some very helpful additional tips for minimizing acrylamides in your cooking as suggested by the american cancer society. Factors affecting acrylamide formation are present at various stages from farm to table, so. Acrylamide levels in food vary widely depending on the manufacturer, the cooking time, and the method and temperature of the cooking process 5, 6. Acrylamide toolbox 2019 3 key changes to the acrylamide toolbox since 20 existing tools have been examined and categories adjusted as appropriate. California sues makers of potato chips, fries over acrylamide.
For potatoes, frying causes the highest acrylamide formation. Furthermore, the postdrying treatment gave a decreases in acrylamide content of. Acrylamide is not deliberately added to foods it is a natural byproduct of the cooking process and has always been present in our food. Characterization of acrylamide intake from certain foods. Effective ways of decreasing acrylamide content in potato.
Pdf determination of the acrylamide content in potato chips. A toolbox for the reduction of acrylamide in fried. Soaking or blanching of potato slices in acidic solutions decreased the ph of potato juice and increased the extraction. May 21, 2018 acrylamide is formed in some baked, fried and roasted foods. Acrylamide is particularly likely to be produced when foods are fried, baked, broiled or roasted, according to the acs. Reduction of acrylamide formation in potato chips by lowtemperature vacuum frying c. Limit foods that might be high in acrylamide, such as potato products especially french fries and potato chips, coffee, and foods made from grains such as breakfast cereals, cookies, and toast. Acrylamide, described by the nci in 21st century understanding cancer toolkit, is known as a chemical usually found in industrial products, as it is used to make polymers, to. Acrylamide can cause cancer in animals and experts believe it. To print chromatograms full page, change the print settings in the print dialogue window of your pdf reader software. C such as by frying, roasting, baking, grilling and toasting.
Individual operators can use the tools outlined in the pamphlets to adapt their unique production systems. It is found in biggest quantities in potato chips, french fries, and other foods that require cooking potatoes at a high temperature. Acrylamide is a chemical that is formed in certain plantbased foods during cooking or processing at high temperatures, such as frying, roasting, grilling, and baking. The not so posh kettle chips food science the guardian. Acrylamide is a substance that is produced naturally in foods as a result of hightemperature cooking e. A toolbox for the reduction of acrylamide in fried potato crisps acrylamide acrylamide is a substance that is produced naturally in foods as a result of hightemperature cooking e. It can also be formed when certain foods are cooked at high temperatures. Acrylamide exposure usually happens when people eat foods cooked at high temperatures such as fried potato chips and french fries, drink coffee, or inhale tobacco smoke. Theyre in the top 1% for acrylamide content in this fda exploratory study of over 700. Figure 2 potato productiongrowth per decade 19612014. French fries and potato chips, for example, may have measurable acrylamide levels. Cooked potato products, such as crisps, chips french fries and ovencooked potatoes, contribute a substantial proportion of the estimated intake of acrylamide in the adult population of europe, the other major contributors being coffee and cereal products, in particular bread but also biscuits, crispbreads and breakfast cereals european food safety authority, 2014. Shorter frying time followed by postdrying resulted in lowmoisture potato crisps. Acrylamide national institute of environmental health.