Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh

Abstract Earliest reports on the origin of acrylamide in food have confirmed asparagine as the main amino acid responsible for its formation. Available evidence suggests that sugars and other carbonyl compounds play a specific role in the decarboxylation process of asparagine, a necessary step in the generation of acrylamide. It has been proposed that Schiff base intermediate formed between asparagine and the sugar provides a low energy alternative to the decarboxylation from the intact Amadori product through generation and decomposition of oxazolidin-5-one intermediate, leading to the formation of a relatively stable azomethine ylide. Literature data indicate the propensity of such protonated ylides to undergo irreversible 1,2-prototropic shift and produce, in this case, decarboxylated Schiff bases which can easily rearrange into E Decarboxylated Amadori products can either undergo the well known β-elimination process initiated by the sugar moiety to produce 3-aminopropanamide and 1-deoxyglucosone or undergo 1,2-elimination initiated by the amino acid moiety to directly generate acrylamide. On the other hand, the Schiff intermediate can either hydrolyze and release 3-aminopropanamide or similarly undergo amino acid initiated 1,2-elimination to directly form acrylamide. Other thermolytic pathways to acrylamide—considered marginal at this stage—via the Strecker aldehyde, acrolein, and acrylic acid, are also addressed. Despite significant progress in the understanding of the mechanistic aspects of acrylamide formation, concrete evidence for the role of the different proposed intermediates in foods is still lacking.

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Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v3i2.29355 ◽

2016 ◽

Vol 3 (2) ◽

pp. 295-304

Author(s):

Fatema Zahan ◽

Md Masudul Karim ◽

Tahmina Akter ◽

Md Alamgir Hossain

Keyword(s):

Reducing Sugars ◽

Sugar Content ◽

Reducing Sugar ◽

Potato Chips ◽

French Fries ◽

Potato Tubers ◽

Botany Department ◽

Factors Affecting ◽

Acrylamide Formation ◽

Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

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Deep frying: the role of water from food being fried and acrylamide formation

Oléagineux Corps gras Lipides ◽

10.1051/ocl.2003.0297 ◽

2003 ◽

Vol 10 (4) ◽

pp. 297-303 ◽

Cited By ~ 31

Author(s):

Christian Gertz ◽

S. Klostermann ◽

S. Parkash Kochhar

Keyword(s):

Deep Frying ◽

Acrylamide Formation

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Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0525030 ◽

2006 ◽

Vol 54 (6) ◽

pp. 2199-2205 ◽

Cited By ~ 37

Author(s):

Tineke De Wilde ◽

Bruno De Meulenaer ◽

Frédéric Mestdagh ◽

Yasmine Govaert ◽

Wilfried Ooghe ◽

...

Keyword(s):

Selection Criteria ◽

Potato Tubers ◽

Acrylamide Formation

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Characterization of the Erwinia chrysanthemi gan Locus, Involved in Galactan Catabolism

Journal of Bacteriology ◽

10.1128/jb.00845-07 ◽

2007 ◽

Vol 189 (19) ◽

pp. 7053-7061 ◽

Cited By ~ 23

Author(s):

Aurélie Delangle ◽

Anne-France Prouvost ◽

Virginie Cogez ◽

Jean-Pierre Bohin ◽

Jean-Marie Lacroix ◽

...

Keyword(s):

Abc Transporter ◽

Transport System ◽

Pathogenic Bacteria ◽

Erwinia Chrysanthemi ◽

Potato Tubers ◽

Inner Membrane ◽

Saintpaulia Ionantha ◽

Genes Encoding

ABSTRACT β-1,4-Galactan is a major component of the ramified regions of pectin. Analysis of the genome of the plant pathogenic bacteria Erwinia chrysanthemi revealed the presence of a cluster of eight genes encoding proteins potentially involved in galactan utilization. The predicted transport system would comprise a specific porin GanL and an ABC transporter made of four proteins, GanFGK2. Degradation of galactans would be catalyzed by the periplasmic 1,4-β-endogalactanase GanA, which released oligogalactans from trimer to hexamer. After their transport through the inner membrane, oligogalactans would be degraded into galactose by the cytoplasmic 1,4-β-exogalactanase GanB. Mutants affected for the porin or endogalactanase were unable to grow on galactans, but they grew on galactose and on a mixture of galactotriose, galactotetraose, galactopentaose, and galactohexaose. Mutants affected for the periplasmic galactan binding protein, the transporter ATPase, or the exogalactanase were only able to grow on galactose. Thus, the phenotypes of these mutants confirmed the functionality of the gan locus in transport and catabolism of galactans. These mutations did not affect the virulence of E. chrysanthemi on chicory leaves, potato tubers, or Saintpaulia ionantha, suggesting an accessory role of galactan utilization in the bacterial pathogeny.

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