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Article: Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation

TitleCompositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation
Authors
Issue Date2010
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2010, v. 90 n. 13, p. 2254-2262 How to Cite?
AbstractBackground: Potato is consumed as an important source of carbohydrate and other nutrients as well as a good source of phenolics. Acrylamide is a potential carcinogen formed during frying of potato products. This study investigated the compositions of phenolic compounds, amino acids and reducing sugars in 16 commercial potato varieties from eight countries and analysed the relationships between these compositions and the levels of acrylamide generated by heating (185 °C, 25 min) potato powders. Results: Major phenolic compounds in the tested potato varieties were identified as hydroxycinnamoylquinic/hydroxycinnamoyl derivatives by liquid chromatography/mass spectrometry. Great variations in the contents of phenolic compounds, free reducing sugars and amino acids as well as wide variations in acrylamide concentration were found among the different potato varieties. Correlation analysis revealed that fructose (r = 0.956 ***), glucose (r = 0.826 ***) and asparagine (r = 0.842 ***) were positively correlated with acrylamide formation. Interestingly, it was observed that higher levels of phenolic compounds were related to lower levels of acrylamide (r = -0.692 *). CONCLUSION: Careful selection of potato varieties with lower levels of fructose, glucose and asparagine and higher levels of phenolic compoundsmay mitigate acrylamide formation during thermal processing of potato products. © 2010 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/179212
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_US
dc.contributor.authorCai, YZen_US
dc.contributor.authorKe, Jen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:52:58Z-
dc.date.available2012-12-19T09:52:58Z-
dc.date.issued2010en_US
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2010, v. 90 n. 13, p. 2254-2262en_US
dc.identifier.issn0022-5142en_US
dc.identifier.urihttp://hdl.handle.net/10722/179212-
dc.description.abstractBackground: Potato is consumed as an important source of carbohydrate and other nutrients as well as a good source of phenolics. Acrylamide is a potential carcinogen formed during frying of potato products. This study investigated the compositions of phenolic compounds, amino acids and reducing sugars in 16 commercial potato varieties from eight countries and analysed the relationships between these compositions and the levels of acrylamide generated by heating (185 °C, 25 min) potato powders. Results: Major phenolic compounds in the tested potato varieties were identified as hydroxycinnamoylquinic/hydroxycinnamoyl derivatives by liquid chromatography/mass spectrometry. Great variations in the contents of phenolic compounds, free reducing sugars and amino acids as well as wide variations in acrylamide concentration were found among the different potato varieties. Correlation analysis revealed that fructose (r = 0.956 ***), glucose (r = 0.826 ***) and asparagine (r = 0.842 ***) were positively correlated with acrylamide formation. Interestingly, it was observed that higher levels of phenolic compounds were related to lower levels of acrylamide (r = -0.692 *). CONCLUSION: Careful selection of potato varieties with lower levels of fructose, glucose and asparagine and higher levels of phenolic compoundsmay mitigate acrylamide formation during thermal processing of potato products. © 2010 Society of Chemical Industry.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.subject.meshAcrylamide - Analysis - Chemistryen_US
dc.subject.meshAmino Acids - Analysisen_US
dc.subject.meshAsparagine - Analysisen_US
dc.subject.meshCarcinogens - Analysis - Chemistryen_US
dc.subject.meshChromatography, High Pressure Liquiden_US
dc.subject.meshCinnamates - Analysis - Chemistryen_US
dc.subject.meshFood Contamination - Prevention & Controlen_US
dc.subject.meshFructose - Analysisen_US
dc.subject.meshGlucose - Analysisen_US
dc.subject.meshHong Kongen_US
dc.subject.meshHot Temperature - Adverse Effectsen_US
dc.subject.meshMass Spectrometryen_US
dc.subject.meshPhenols - Analysis - Chemistryen_US
dc.subject.meshPlant Tubers - Chemistryen_US
dc.subject.meshSolanum Tuberosum - Chemistryen_US
dc.subject.meshSpecies Specificityen_US
dc.titleCompositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formationen_US
dc.typeArticleen_US
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCai, YZ=rp00661en_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/jsfa.4079en_US
dc.identifier.pmid20629114-
dc.identifier.scopuseid_2-s2.0-77957326082en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77957326082&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume90en_US
dc.identifier.issue13en_US
dc.identifier.spage2254en_US
dc.identifier.epage2262en_US
dc.identifier.isiWOS:000282667500016-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridZhu, F=35306203800en_US
dc.identifier.scopusauthoridCai, YZ=8684149300en_US
dc.identifier.scopusauthoridKe, J=35196133100en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike7894327-

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