Acrylamide in fried potatoes: An updated review

Authors

  • Lilia Masson Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • José Reinaldo Muñoz Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Nalda Romero Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Conrado Camilo Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Cristián Encina Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Luis Hernández Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Julia Castro Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Paz Robert Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile

DOI:

https://doi.org/10.3989/gya.2007.v58.i2.84

Keywords:

Acrylamide, Atmospheric and vacuum frying, Potatoes, Pre-treatments

Abstract


The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.
This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods.

Downloads

Download data is not yet available.

References

Ahn JS, Castle L, Clarke DB, Lloyd AS, Philo MR, Speck DR. 2002. Verification of the findings of acrylamide in heated foods. Food Addit. Contam. 19, 1116–1124. doi:10.1080/0265203021000048214

Becalski A, Lau BP, Lewis D, Seaman S. 2003. Acrylamide in foods: Occurrence, sources and modelling. J. Agric. Food Chem. 51, 802–808. doi:10.1021/jf020889y

Biedermann M, Biedermann-Brem S, Noti A, Grob K, Egli P, Mändli H. 2002. Two GC- MS methods for the Analysis of Acrylamide in Foods. Mitt. Lebensm. Hyg 93, 638–652.

Bologna LS, Andrawes FF, Barvenik FW, Lentz RD, Sojka REJ. 1999. Analysis of residual acrylamide in field crops. Chrom. Sci 37, 240–244.

Bråthen E, Kita A, Knutsen SH, Wicklund T. 2005. J. Agric. Food Chem. 53, 3259-3262. doi:10.1021/jf048082o

Castle L. 1993. Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. J. Agric. Food Chem. 41, 1261–1263. doi:10.1021/jf00032a019

CIAA Technical Report “Acrylamide Status Report December 2004” A summary of the efforts and progress achieved to date by the European Food and Drink Industry (CIAA) in lowering levels of acrylamide in food. Brussels.

CIAA. 2005. The CIAA Acrylamide “Toolbox”. Rev. 6. Clarke DB, Kelly J, Wilson LA. 2002. Assessment of performance of laboratories in determining acrylamide in crisp bread. J. AOAC Int. 85, 1370–1373.

Corradini M, Peleg M. 2006. Critical Reviews in Food Science and Nutrition 46, 489–517. doi:10.1080/10408390600758280

Costa LG, Deng H, Greggotti C, Manzo L, Faustman EM, Bergmark E, Calleman CJ. 1992. Comparative studies on the neuro and reproductive toxicity of acrylamide and its epoxide metabolite glycidamide in the rat. Neurotoxicology 13, 219–224.

Coughlin JR. 2003. Acrylamide: What we have learned so far. Food Technology 57 (2) 100.

De Meulenaer, Verhe R. Agripom Project Summary, Universiteit Gent, Belgium, Sept. 2004.

Dearfield KL, Abernathy CO, Ottley MS, Brantner JH, Hayes PF. 1988. Acrylamide: Its metabolism, developmental and reproductive effects, genotoxicity, and carcinogenicity. Mutation Research 195, 45–77.

Dearfield KL, Douglas GR, Ehling UH, Moore MM, Sega GA, Brusick DJ. 1995. Acrylamide: A review of its genotoxicity and an assessment of heritable genetic risk. Mutation Research 330, 71–99. doi:10.1016/0027-5107(95)00037-J

Dunovská L, Haj‰lová J, âajka T, Holadová K, Hájková K. 2004. Changes of acrylamide levels in food products during technological processing. Czech J. Food Sci. 22, Special Issue, 283-286.

EPA SW 846, Method 8032A, U.S. Environmental Protection Agency.Washington DC, 1996.

Ezeji T, Groberg M, Qureshi N, Blaschek H. 2003. Continuous production of butanol from starch-based packing peanuts. Appl. Biochem. Biotechno.l 106, 375-382. doi:10.1385/ABAB:106:1-3:375

Gama-Baumgartner F, Grob K, Biedermann M. 2004. Citric acid to reduce acrylamide formation in French fries and roasted potatoes? Mitt. Lebensm. Hyg. 95, 110-117.

Garayo J, Moreira RG. 2002. Vacuum frying of potato crisps. J. Food Eng. 55 (2) 181–191. doi:10.1016/S0260-8774(02)00062-6

Gertz C, Klostermann S. 2002. Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur. J. Lipid Sci. Technol. 104, 762–771. doi:10.1002/1438-9312(200211)104:11<762::AID-EJLT762>3.0.CO;2-R

Gertz C, Klostermann S, Kochhar P. 2003. Deep frying: the role of water from food being fried and acrylamide formation. Oléagineux Corps Gras Lipides 10 (4) 297- 303.

Gertz C. 2004. Optimising the baking and frying process using oil-improving agents. Eur. J. Lipid Sci. Technol. 106, 736–745. doi:10.1002/ejlt.200401015

Godnic, M., 2002. Acrilamida en los alimentos. Disponible en: Http://www.nutrinfo.com.ar. Visitado el 15 de diciembre de 2005.

Gökmen V, Palazo lu T, fienyuva H. 2006. Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries. Journal of Food Engineering 77, 972–976. doi:10.1016/j.jfoodeng.2005.08.030

Granda C, Moreira RG, Tichy SE. 2004. Reduction of acrylamide formation in potato crisps by low-temperature vacuum frying. Journal of Food Science 69 (8) 405-411.

Gutsche B, Weisshaar R, Buhlert J. 2002. Acrylamid in Lebensmitteln—Ergebnisse aus der amtlichen Lebensmittel ¨uberwachung Baden-Württembergs. Deutsche Lebensm. Rund 98, 437–443.

Haase UN, Matthaus B, Vosmann K. 2003. Acrylamide formation in foodstuffs - Minimising strategies for potato crisps. Deutsche Lebensm. Rund 99 (3) 87-90.

Hartig, L.; Hummert, Ch.; Buhlert, J.; Von Czapiewski, K. y Schreiber. 2002. Detection of acrylamide in starch enriched foods with HPLC-MS/MS. 17th Symposium on Liquid Chromatography/Máss Spectrometry. Montreux, Switzerland.

Höfler, F.; Maurer R. y Cavalli, S., 2002. Schnelle Analyse von Acrylamid in Lebensmitteln mit ASE und LC/MS. GIT Labor-Fachzeitschrift 48: 986–970.

IARC. Acrylamide. In IARC Monographs on the Evaluation of Carcinogen Risk to Humans: Some Industrial Chemicals; International Agency for Research on Cancer: Lyon, France, 1994; Vol. 60: 389-433.

Ishihara K, Matsunaga A, Nakamura K, Sakuma K, Koga H. 2006. Examination of conditions inhibiting the formation of acrylamide in the model system of fried potato. Biosci. Biotechnol. Biochem.70(7), 1616-1621. doi:10.1271/bbb.50680

Jezussek M, Schieberle P. 2003. A new LC/MS method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods. J. Agric. Food Chem. 51, 7866–7871. doi:10.1021/jf0349228

JIFSAN/NCFST Workshop “Acrylamide in Food, scientific issues, uncertainties, and research strategies” 28–30th October 2002. Rosemont, USA. Disponible en www.jifsan.umd.edu/acrylamide/acrylamideworkshop.html.

Jung MY, Choi J, Ju JW. 2003. A novel technique for limitation of acrylamide formation in fries and baked corn crisps and in French fries. Journal food science 68 (4) 1287-1290. doi:10.1111/j.1365-2621.2003.tb09641.x

Kita A, Bråthen E, Knutsen S, Wicklund T. 2004. Effective ways of decreasing acrylamide content in potato crisps during processing. J. Agric. Food Chem. 52, 7011-7016. doi:10.1021/jf049269i

Lindinger W, Hirber J, Paretzke H. 1993. An ion/moleculereaction mass spectrometer used for online trace gas analysis. Int. J. Mass Spectrom. Ion Proces 129, 79–88. doi:10.1016/0168-1176(93)87031-M

Lindinger W, Hansel A, Jordan A. 1998. Online monitoring of volatile organic compounds at pptv levels by means of Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). Medical applications, food control and environmental research. Int. J. Mass Spectrom. 173, 191–241. doi:10.1016/S0168-1176(97)00281-4

Lopachin RM, Lehning EJ. 1994. Acrylamide induced distal axon degeneration. A proposed mechanism of action. Neurotoxicology 15, 247–260.

Low MY, Koutsidis G, Parker J, Elmore, Dodson A, Mottram D. 2006. Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. J. Agric. Food Chem. 52, 7011-7016.

Masson L, Romero N, Castro J, Robert P. 2005. Informe de avance Proyecto HEATOX 506820. Vvageningen, Holanda.

Masson L, Romero N, Castro J, Camilo C, Encina C, Hernández L, Muñoz J, Robert P. 2006. Informe de avance Proyecto HEATOX 506820. Graz, Austria.

Matthaüs B, Haase N, Vosmann K. 2004. Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. Eur. J. Lipid Sci. Technol. 106, 793–801. doi:10.1002/ejlt.200400992

Mestdagh F, De Meulenaer B, Van Peteghem C. 2007. Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. Food Chemistry 100, 1153–1159 doi:10.1016/j.foodchem.2005.11.025

Mlotkiewicz JA. 1998. The Role of the Maillard Reaction in the Food Industry. In: O’Brien J et al. The Maillard Reaction in Foods and Medicine. Ed. The Royal Society of Chemistry. Cambridge, U.K. 19-27.

Mottram DS, Wedzicha BL, Dodson AT. 2002. Acrylamide is formed in the Maillard reaction. Nature 419, 448–449. doi:10.1038/419448a

Namiki M. 1988. Chemistry of Maillard reactions: Recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. Adv. Food Res. 32, 115-84.

Nemoto S, Takatsuki S, Sasaki K, Maitani T. 2002. Determination of acrylamide in food by GC/MS using 13Clabelled acrylamide as internal standard. J. Food Hyg. Soc. Japan 43, 371–376.

Núñez H. 2001. Calidad en la producción de papas fritas. En: Hurtado ML. Presente y perspectivas de la industria de snacks en Chile. Publicaciones Misceláneas Agrícolas Nº 50. Santiago, Chile. 41-48.

Olsson K, Svensson R, Roslund C. 2004. Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time. Journal of the Science of Food Agriculture 84, 447–458. doi:10.1002/jsfa.1681

Ono H, Chuda Y, Ohnishi-Kameyama M, Yada H, Ishizaka M, Kobayashi H, Yoshida, M. 2003. Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods. Food Add. Contam. 20, 215–220. doi:10.1080/0265203021000060887

Pedreschi F, Kaack K, Granby K. 2004. Reduction of acrylamide formation in potato slices during frying. LWT 37, 679-685. doi:10.1016/j.lwt.2004.03.001

Pedreschi F, Moyano P, Kaack K, Granby K. 2005. Color changes and acrylamide formation in fried potato slices. Food Research International 38, 1-9. doi:10.1016/j.foodres.2004.07.002

Petersson E, Rosén J, Turner C, Danielsson R, Hellenäs K. 2006. Critical factors and pitfalls affecting the extraction of acrylamide from foods: An optimisation study. Analytica Chimica Acta 557, 287–295. doi:10.1016/j.aca.2005.10.014

Rice JM. 2005. The carcinogenicity of acrylamide. Mutation Research 580, 3–20.

Rosén J, Hellenäs KE. 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127, 880-882. doi:10.1039/b204938d

Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Acrylamide from Maillard reaction products. Nature 419, 449-450. doi:10.1038/419449a

Stadler R, Robert F, Riediker S, Varga N, Davidek T, Devaud S, Goldmann T, Hau J, Blank I. 2004. In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction. J. Agric. Food Chem. 52, 5550-5558. doi:10.1021/jf0495486

Surdyk N, Roseän J, Andersson Roger, Aman Per. 2004. Effects of Asparagine, Fructose, and Baking. Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread. J. Agric. Food Chem. 52, 2047-2051. doi:10.1021/jf034999w

Taeymans D, Wood J, Ashby P, Blank I, Studer A, Stadler R, Gondé P, Van Eijck P, Lalljie S, Lingnert H, Lindblom M, Matissek R, Müller D, Tallmadge D, O’brien J, Thompson S, Silvani D, Whitmore T. 2004. A review of acrylamide: an industry perspective on research, analysis, formation, and control. Critical Reviews in Food Science and Nutrition 44, 323–347. doi:10.1080/10408690490478082

Taeymans D, Andersson A, Ashby P, Blank I, Gonde P, Van Eijck P, Faivre V, Lalljie SP, Lingnert H, Lindblom M, Matissek R, Muller D, Stadler RH, Studer A, Silvani D, Tallmadge D, Thompson G, Whitmore T, Wood J, Zyzak D. 2005. Acrylamide: Update on selected research activities conducted by the European Food and Drink Industry. J AOAC Int. 88 (1) 234-241.

Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. 2000. Acrylamide: A cooking carcinogen? Chemistry Research Toxicology 13, 517-522. doi:10.1021/tx9901938

Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50, 4998–5006. doi:10.1021/jf020302f

Tateo F, Bononi M. 2003. A GC/MS method for the routine determination of acrylamide in food. Italian J. Food Sci. 15, 149–151.

Tekel J, Farkas P, Kovác M. 1989. Determination of acrylamide in sugar by capillary GLC with alkali flame-ionization detection. Food Addit. Contam. 6, 377–381.

Tilson HA. 1981. The neurotoxicity of acrylamide: An overview. Neurobehavioral Toxicol Teratol 3, 445–461.

Wagner R, Grosch W. 1998. Key odorants of French fries. J. Am. Oil Chem. Soc. 75, 1385-1392. doi:10.1007/s11746-998-0187-4

Wenzl T, De la Calle B, Anklam E. 2003. Analytical methods for the determination of acrylamide in food products. A review. Food Addit. Contam. 20, 885–902. doi:10.1080/02652030310001605051

Williams J. 2005. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chemistry 90, 875–881 doi:10.1016/j.foodchem.2004.05.050

Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. Gas chromatographic investigation of acrylamide formation in browning model systems. 2003. J. Agric. Food Chem. 51: 3999-4003. doi:10.1021/jf0300947

Yeretzian C, Jordan A, Brevard H, Lindinger W. 2002. Time- resolved headspace analysis by proton-transferreaction máss-spectrometry. In: Roberts DD, Taylor AJ. Flavor Release. ACS Symposium Series 763. American Chemical Society. Washington, D.C., USA. 58–72.

Zyzak D, Sanders RA, Stojanovic M, Tallmadge DH, Ebehart L, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD. 2003. Acrylamide formation mechanism in heated foods. J. Agric. Food Chem. 51, 4782–4787. doi:10.1021/jf034180i

Downloads

Published

2007-06-30

How to Cite

1.
Masson L, Muñoz JR, Romero N, Camilo C, Encina C, Hernández L, Castro J, Robert P. Acrylamide in fried potatoes: An updated review. Grasas aceites [Internet]. 2007Jun.30 [cited 2024Mar.29];58(2):185-93. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/84

Issue

Section

Reviews

Most read articles by the same author(s)