Determination of Acrylamide Formation with Different Frying Temperatures in Potato (Solanum tuberosum), Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas)
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Date
2020
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Uva Wellassa University of Sri Lanka
Abstract
Acrylamide is a carcinogenic toxic compound formed during the frying process at high
temperatures by the reaction of asparagine and reducing sugars. Due to the high
consumption of fried tubers in the world, it is worthwhile to detect and quantify the
acrylamide in fried foods to reduce the detrimental effects on human health. This study
aimed to analyze the effect of temperature and the available nutrient content on the
formation of acrylamide in three selected tuber species named as potato (Solanum
tuberosum), cassava (Manihot esculenta) and sweet potato (Ipomoea batatas). Fried tuber
samples were prepared by deep frying at 160°C, 180°C and 200°C separately using
coconut oil until they reach the standard colour based on the colour chart recommended
by the United States Department of Agriculture. Proximate analysis was carried out to
determine the nutrient content of raw and fried tubers before analyzing the acrylamide.
Gas Chromatography-Mass Spectrometry (GC-MS) was used to detect the acrylamide
and quantification was proceeded according to a calibration curve of acrylamide standard
(R2 =0.8535). Among the varieties, the potato was recorded the longest frying time and
sweet potato was recorded the shortest time duration in all three different temperatures to
obtain the recommended colour. Further, the highest amount of protein content was
observed in potato and the lowest protein content was observed in sweet potato in raw
form and the protein content reduced in all varieties dramatically with the increment of
temperature. Similarly, the highest acrylamide concentration was found in potato
(1125.65 µgkg-1
) fried at 200°C and lowest acrylamide concentration was detected in
sweet potatoes fried at 180°C which was 84.36 µgkg-1
. Acrylamide was not detected in
raw samples. Results revealed that acrylamide formation was increased with the
increment of temperature and there is a significant effect of the protein content of tubers
on the development of acrylamide (P < 0.05).
Keywords: Acrylamide, Frying temperatures, Tubers, GC-MS
Description
Keywords
Food Science, Food Technology, Food Science & Technology