Acrylamide in fried potatoes: An updated review


  • 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



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


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.


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How to Cite

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 2024May23];58(2):185-93. Available from:




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