ArticleFood science & nutrition2024
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 13 citations in OpenAlex.
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction.Food chemistry: X · 2025Article
- Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes.Foods (Basel, Switzerland) · 2024Article
- Curcumin mitigates acrylamide-induced ovarian antioxidant disruption and apoptosis in female Balb/c mice: A comprehensive study on gene and protein expressions.Food science & nutrition · 2024Article
- Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato-starch-based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High-performance-liquid chromatography and gas chromatography flame-ionized-detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn-GFS contained the highest amount of acrylamide compared to Glu-Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.
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Registered trials
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