The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized
Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
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Taylor & Francis Online
2016
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| Online Access: | https://eprints.nottingham.ac.uk/33187/ |
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| author | Varzakas, Theo Alghamdi, Asma Alghamdi, Hanan Linforth, Rob S.T. Dinu, Vlad Besong, Tabot D. Gillis, Richard B. Adams, Gary G. Arapoglou, D. Connerton, Ian F. Harding, Stephen E. Israilides, C. |
| author_facet | Varzakas, Theo Alghamdi, Asma Alghamdi, Hanan Linforth, Rob S.T. Dinu, Vlad Besong, Tabot D. Gillis, Richard B. Adams, Gary G. Arapoglou, D. Connerton, Ian F. Harding, Stephen E. Israilides, C. |
| author_sort | Varzakas, Theo |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving the combination of nitrogen, phosphorus and potassium fertilization under organic farming was applied (N1, P2, K1 where Ν1 = 1.3 g Ν per plant, P2 = 5.2 g P2O5 per plant, Κ1 = 4.0 g K2O per plant).
Potatoes fried in olive oil retained the highest glucose concentrations for all cultivars 0.85 ± 0.2 mmol/kg, followed by 0.48 ± 0.2 for those fried in corn oil and 0.40 ± 0.1 mmol/kg for those fried in soybean oil. The highest average fructose concentration was recorded for the samples fried in corn oil as 0.81 ± 0.2, followed by 0.80 ± 0.2 and 0.68 ± 0.3 mmol/kg for the samples fried in olive and soybean oils, respectively. Asparagine was the most abundant free amino acid in the three varieties tested, followed by glutamine and aspartic acid. The mean initial concentration of asparagine in raw potatoes tubers was 42.8 ± 1.6 mmoles kg−1 for Lady Rosetta, 34.6 ± 1.2 mmoles kg−1 (dry weight) for Spunta and 36.2 ± 2.0 mmoles kg−1 for Voyager. Lady Rosetta contained a significantly higher concentration of asparagine compared to the other two varieties (p < 0.05). The greatest quantity of acrylamide was observed in French fries derived from the potato variety Lady Rosetta when fried in soybean oil and it was 2,600 ± 440 μg/kg, followed by Spunta which was 2,280 ± 340 μg/kg and Voyager 1,120 ± 220 μg/kg. There is a significant reduction in the formation of acrylamide in the variety Voyager compared to the others (p = 0.05). |
| first_indexed | 2025-11-14T19:18:25Z |
| format | Article |
| id | nottingham-33187 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:18:25Z |
| publishDate | 2016 |
| publisher | Taylor & Francis Online |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-331872020-05-04T17:53:01Z https://eprints.nottingham.ac.uk/33187/ The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized Varzakas, Theo Alghamdi, Asma Alghamdi, Hanan Linforth, Rob S.T. Dinu, Vlad Besong, Tabot D. Gillis, Richard B. Adams, Gary G. Arapoglou, D. Connerton, Ian F. Harding, Stephen E. Israilides, C. Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving the combination of nitrogen, phosphorus and potassium fertilization under organic farming was applied (N1, P2, K1 where Ν1 = 1.3 g Ν per plant, P2 = 5.2 g P2O5 per plant, Κ1 = 4.0 g K2O per plant). Potatoes fried in olive oil retained the highest glucose concentrations for all cultivars 0.85 ± 0.2 mmol/kg, followed by 0.48 ± 0.2 for those fried in corn oil and 0.40 ± 0.1 mmol/kg for those fried in soybean oil. The highest average fructose concentration was recorded for the samples fried in corn oil as 0.81 ± 0.2, followed by 0.80 ± 0.2 and 0.68 ± 0.3 mmol/kg for the samples fried in olive and soybean oils, respectively. Asparagine was the most abundant free amino acid in the three varieties tested, followed by glutamine and aspartic acid. The mean initial concentration of asparagine in raw potatoes tubers was 42.8 ± 1.6 mmoles kg−1 for Lady Rosetta, 34.6 ± 1.2 mmoles kg−1 (dry weight) for Spunta and 36.2 ± 2.0 mmoles kg−1 for Voyager. Lady Rosetta contained a significantly higher concentration of asparagine compared to the other two varieties (p < 0.05). The greatest quantity of acrylamide was observed in French fries derived from the potato variety Lady Rosetta when fried in soybean oil and it was 2,600 ± 440 μg/kg, followed by Spunta which was 2,280 ± 340 μg/kg and Voyager 1,120 ± 220 μg/kg. There is a significant reduction in the formation of acrylamide in the variety Voyager compared to the others (p = 0.05). Taylor & Francis Online 2016-05-06 Article PeerReviewed Varzakas, Theo, Alghamdi, Asma, Alghamdi, Hanan, Linforth, Rob S.T., Dinu, Vlad, Besong, Tabot D., Gillis, Richard B., Adams, Gary G., Arapoglou, D., Connerton, Ian F., Harding, Stephen E. and Israilides, C. (2016) The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized. Cogent Food & Agriculture, 2 . pp. 1-16. ISSN 2331-1932 organic fertilization; French fries; olive oil corn oil soybean oil starch acrylamide http://cogentoa.tandfonline.com/doi/full/10.1080/23311932.2016.1180950 doi:10.1080/23311932.2016.1180950 doi:10.1080/23311932.2016.1180950 |
| spellingShingle | organic fertilization; French fries; olive oil corn oil soybean oil starch acrylamide Varzakas, Theo Alghamdi, Asma Alghamdi, Hanan Linforth, Rob S.T. Dinu, Vlad Besong, Tabot D. Gillis, Richard B. Adams, Gary G. Arapoglou, D. Connerton, Ian F. Harding, Stephen E. Israilides, C. The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| title | The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| title_full | The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| title_fullStr | The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| title_full_unstemmed | The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| title_short | The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| title_sort | effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized |
| topic | organic fertilization; French fries; olive oil corn oil soybean oil starch acrylamide |
| url | https://eprints.nottingham.ac.uk/33187/ https://eprints.nottingham.ac.uk/33187/ https://eprints.nottingham.ac.uk/33187/ |