Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

Akiko OHARA-TAKADA; Chie MATSUURA-ENDO; Yoshihiro CHUDA; Hiroshi ONO; Hiroshi YADA; Mitsuru YOSHIDA; Akira KOBAYASHI; Shogo TSUDA; Shigenobu TAKIGAWA; Takahiro NODA; Hiroaki YAMAUCHI; Motoyuki MORI

doi:10.1271/bbb.69.1232

Food & Nutrition Science Regular Papers

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

Akiko OHARA-TAKADA, Chie MATSUURA-ENDO, Yoshihiro CHUDA, Hiroshi ONO, Hiroshi YADA, Mitsuru YOSHIDA, Akira KOBAYASHI, Shogo TSUDA, Shigenobu TAKIGAWA, Takahiro NODA, Hiroaki YAMAUCHI, Motoyuki MORI

Author information

Akiko OHARA-TAKADA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Chie MATSUURA-ENDO
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Yoshihiro CHUDA
Center for Food Quality, Labeling and Consumer Services
National Food Research Institute
Hiroshi ONO
National Food Research Institute
Hiroshi YADA
National Food Research Institute
Mitsuru YOSHIDA
National Food Research Institute
Akira KOBAYASHI
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Shogo TSUDA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Shigenobu TAKIGAWA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Takahiro NODA
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Hiroaki YAMAUCHI
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
Motoyuki MORI
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region

Keywords: acrylamide, potato, potato chip, low-temperature storage, reducing sugar

JOURNAL FREE ACCESS

2005 Volume 69 Issue 7 Pages 1232-1238

DOI https://doi.org/10.1271/bbb.69.1232

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Abstract

Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 °C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R²=0.873 for fructose and R²=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 °C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L^* (lightness), was correlated well with the acrylamide content.

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