Influence of Nitrogen and Potassium Supply on Contents of Acrylamide Precursors in Potato Tubers and on Acrylamide Accumulation in French Fries

REFERENCES

• Amrein , T. M. , Bachmann , S. , Noti , A. , Biedermann , M. , Barbosa , M. F. , Biedermann-Brem , S. , Grob , K. , Keiser , A. , Realini , P. , Escher , F. and Amado , R. 2003 . Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems . Journal of Agricultural and Food Chemistry , 51 : 5556 – 5560 .
   PubMed Web of Science ®Google Scholar
• Anonymous . 1994 . Acrylamide. Monographs on the evaluation of carcinogenic risks to humans (Group 2A) , Vol 60 , 389 – 433 . Lyon, , France : International Agency for Research on Cancer .
   Google Scholar
• Anonymous . 2002 . Acrylamide in foodstuffs, consumption and intake , Uppsala, Sweden : National Food Administration . www.slv.se/templates/SLV_Page.aspx?id=4119 http://www.konsumentverket.se/html-sidor/livsmedelsverket/engakry/konsumtion.htm Page has been moved to Page updated: April 23, 2002. Accessed August 18, 2007
   Google Scholar
• Anonymous . 2004 . Signal Values , Bonn : Federal Office of Consumer Protection and Food Safety of Germany . www.bvl.bund.de/cln_007/nn_536900/EN/01__Food/04__Acrylamid__en/acrylamid__EN__node.html__nnn=true Accessed May 2, 2006
   Google Scholar
• Becalski , A. , Lau , B. P. Y. , Lewis , D. and Seaman , S. W. 2003 . Acrylamide in foods: Occurence, sources, and modelling . Journal of Agricultural and Food Chemistry , 51 : 802 – 808 .
   PubMed Web of Science ®Google Scholar
• Becalski , A. , Lau , B. P. Y. , Lewis , D. , Seaman , S. W. , Hayward , S. , Sahagian , M. , Ramesh , M. and Leclerc , Y. 2004 . Acrylamide in French fries: Influence of free amino acids and sugars . Journal of Agricultural and Food Chemistry , 52 : 3801 – 3806 .
   PubMed Web of Science ®Google Scholar
• Bergmann , W. 1992 . Nutritional disorders of cultivated plants—development, visual and analytical diagnosis , Jena, Stuttgart, New York : Gustav Fischer Verlag .
   Google Scholar
• Biedermann , M. , Noti , A. , Biedermann-Brem , S. , Mozzetti , V. and Grob , K. 2002 . Experiments on acrylamide formation and possibilities to decrease the potential of formation in potatoes . Mitteilungen aus Lebensmitteluntersuchung und Hygiene , 93 : 668 – 687 .
   Google Scholar
• Biedermann-Brem , S. , Noti , A. , Grob , K. , Imhof , D. , Bazzocco , D. and Pfefferle , A. 2003 . How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking? . European Food Research and Technology , 217 : 369 – 373 .
   Web of Science ®Google Scholar
• Brierley , E. R. , Bonner , P. L. R. and Cobb , A. H. 1995 . Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage . Journal of the Science of Food and Agriculture , 70 : 515 – 525 .
   Web of Science ®Google Scholar
• Burton , W. G. 1989 . The Potato. , 3rd edition , New York : Longman Scientific & Technical .
   Google Scholar
• Cobb , A. H. , Hart , P. C. M. and Storey , R. M. J. . The role of reducing sugars and amino acids in the processing quality of Pentland Dell tubers stored at 5 and 10°C. Abstract . 11th Triennial Conference of the European Association for Potato Research . Edinburgh. pp. 284 – 285 .
   Google Scholar
• Davies , A. M. C. 1977 . The free amino acids of tubers of potato varieties grown in England and Ireland . Potato Research , 20 : 9 – 21 .
   Google Scholar
• Dahlenburg , A. P. , Maier , N. A. and Williams , C. M. J. 1990 . Effect of nitrogen on the size, specific gravity, crisp colour and reducing sugar concentration of potato tubers (Solanum tuberosum L.) cv. Kennebec . Australian Journal of Experimental Agriculture , 30 : 123 – 130 .
   Google Scholar
• Eppendorfer , W. H. and Bille , S. W. 1996 . Free and total amino acid composition of edible parts of beans, kale, spinach, cauliflower and potatoes as influenced by nitrogen fertilisation and phosphorus and potassium deficiency . Journal of the Science of Food and Agriculture , 71 : 449 – 458 .
   Web of Science ®Google Scholar
• Fitzpatrick , T. J. and Porter , W. L. 1966 . Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes . American Potato Journal , 43 : 238 – 248 .
   Google Scholar
• Gerendás , J. and Sattelmacher , B. 1997 . Significance of Ni supply for growth, urease activity and the contents of urea, amino acids and mineral nutrients of urea-grown plants . Plant and Soil , 190 : 153 – 162 .
   Web of Science ®Google Scholar
• Grob , K. , Biedermann , M. , Biedermann-Brem , S. , Noti , A. , Imhof , D. , Amrein , T. , Pfefferle , A. and Bazzocco , D. 2003 . French fries with less than 100 μ g/kg acrylamide. A collaboration between cooks and analysts . European Food Research and Technology , 217 : 185 – 194 .
   Web of Science ®Google Scholar
• Herlihy , M. and Carroll , P. J. 1969 . Effects of N, P and K and their interactions on yield, tuber blight and quality of potatoes . Journal of the Science of Food and Agriculture , 20 : 513 – 516 .
   Web of Science ®Google Scholar
• Hiltrop , P. 1999 . “ Rohstoffqualitäten für Pommes frites und andere vorgebackene Kartoffelprodukte. [Qualities of raw material for French fries and other pre-fried potato products.] ” . In Die Erzeugung von Kartoffeln zur industriellen Verarbeitung , Edited by: Schuhmann , P. Bergen : Agrimedia GmbH .
   Google Scholar
• Hippe , J. 1988 . HPLC-analysis of the concentrations of free asparagine and glutamine in potato tubers grown with varying amounts of nitrogen . Potato Research , 31 : 535 – 540 .
   Web of Science ®Google Scholar
• Hoenicke , K. , Gatermann , R. , Harder , W. and Hartig , L. 2004 . Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry . Analytica Chimica Acta , 520 : 207 – 215 .
   Web of Science ®Google Scholar
• Hoffmann , C. M. and Märländer , B. 2005 . Composition of harmful nitrogen in sugar beet (Beta vulgaris L.) - amino acids, betaine, nitrate - as affected by genotype and environment . European Journal of Agronomy , 22 : 255 – 265 .
   Web of Science ®Google Scholar
• Jadhav , S. J. , Mazza , G. and Desai , U. T. 1991 . “ Postharvesting handling and storage ” . In Potato: production, processing, and products , Edited by: Salunkhe , D. K. , Kadam , S. S. and Jadhav , S. J. Boca Raton, Florida : CRC Press .
   Google Scholar
• Kolbe , H. , Müller , K. , Olteanu , G. and Gorea , T. 1995 . Effects of nitrogen, phosphorus and potassium fertilizer treatments on weight loss and changes in chemical composition of potato tubers stored at 4°C . Potato Research , 38 : 97 – 107 .
   Web of Science ®Google Scholar
• Läuter , H. and Pincus , R. 1989 . Mathematisch statistische Datenanalyse , Berlin : Akademie-Verlag .
   Google Scholar
• Lindhauer , M. G. and De Fekete , M. A. R. 1990 . Starch synthesis in potato (Solanum tuberosum) tubers: Activity of selected enzymes in dependence of potassium content in storage tissue . Plant and Soil , 124 : 291 – 295 .
   Web of Science ®Google Scholar
• Lingnert , H , Grivas , S. , Jägerstad , M. , Skog , K. , Törnqvist , M. and Åman , P. 2002 . Acrylamide in food: mechanisms of formation and influencing factors during heating of foods . Scandinavian Journal of Nutrition , 46 : 159 – 172 .
   Google Scholar
• Lisińska , G. and Leszczyński , W. 1989 . Potato science and technology , Barking, , UK : Elsevier Applied Science Publishers Ltd .
   Google Scholar
• Lohaus , G. , Hussmann , M. , Pennewiss , K. , Schneider , H. , Zhu , J. and Sattelmacher , B. 2000 . Solute balance of maize (Zea mays L.) source leaf as affected by salt treatment with special emphasis on phloem retranslocation and ion leaching . Journal of Experimental Botany , 51 : 1721 – 1732 .
   PubMed Web of Science ®Google Scholar
• Marschner , H. 1995 . Mineral nutrition of higher plants , London : Academic Press .
   Google Scholar
• Marschner , H. and Krauss , A. 1980 . Beziehung zwischen Kaliumgehalt und Qualität von Kartoffeln. [Relationship between the potassium content and the quality of potatoes.] . Der Kartoffelbau , 31 : 65 – 67 .
   Google Scholar
• Mottram , D. S. , Wedzicha , B. L. and Dodson , A. T. 2002 . Acrylamid is formed in the Maillard reaction . Nature , 419 : 448 – 449 .
   PubMed Web of Science ®Google Scholar
• Mulder , E. G. and Bakema , K. 1956 . Effect of the nitrogen, phosphorus, potassium and magnesium nutrition of the potato plants on the content of free amino-acids and on the amino-acids composition of the protein of the tubers . Plant and Soil , 7 : 135 – 166 .
   Google Scholar
• Müller , K. and Hippe , J. 1987 . Influence of differences in nutrition on important quality characteristics of some agricultural crops . Plant and Soil , 100 : 35 – 45 .
   Web of Science ®Google Scholar
• Noti , A. , Biedermann-Brem , S. , Biedermann , M. , Grob , K. , Albisser , P. and Realini , P. 2003 . Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying or roasting . Mitteilungen aus Lebensmitteluntersuchung und Hygiene , 94 : 167 – 180 .
   Google Scholar
• O'Beirne , D. and Cassidy , J. C. 1990 . Effects of nitrogen fertilizer on yield, dry matter content and flouriness of potatoes . Journal of the Science of Food and Agriculture , 52 : 351 – 363 .
   Web of Science ®Google Scholar
• Olsson , K. , Svensson , R. and Roslund , C.-A. 2004 . Tuber components affecting acrylamide formation and colour in fried potato: Variation by variety, year, storage temperature and storage time . Journal of the Science of Food and Agriculture , 84 : 447 – 458 .
   Web of Science ®Google Scholar
• Pedreschi , F , Moyano , P. , Kaack , K. and Granby , K. 2004 . Color changes and acrylamide formation in fried potato slices . Food Research International , 38 : 1 – 9 .
   Web of Science ®Google Scholar
• Putz , B. and Lindhauer , M. G. 1994 . Die reduzierenden Zucker in der Kartoffel als maßgeblicher Qualitätsparameter für die Verarbeitung. [Reducing sugars in potato as important quality parameter for processing.] . Agribiological Research , 47 : 335 – 344 .
   Google Scholar
• Roe , M. A. , Faulks , R. M. and Belsten , J. L. 1990 . Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes . Journal of the Science of Food and Agriculture , 52 : 207 – 214 .
   Web of Science ®Google Scholar
• Ruan , J. Y. and Wu , X. 2003 . Productivity and quality response of tea to balanced nutrient management including K and Mg . Journal of Tea Science , 23 : 21 – 26 . (Supplement)
   Google Scholar
• Schéele , von C. , Svensson , G. and Rasmusson , J. 1937 . Die Bestimmung des Stärkegehalts und der Trockensubstanz der Kartoffel mit Hilfe des spezifischen Gewichts . Landwirtschaftliche Versuchsstation , 127 : 67 – 96 .
   Google Scholar
• Stadler , R. H. , Blank , I. , Varga , N. , Robert , F. , Hau , J. , Guy , P. A. , Robert , M. C. and Riediker , S. 2002 . Acrylamide from Maillard reaction products . Nature , 419 : 449 – 450 .
   PubMed Web of Science ®Google Scholar
• Surdyk , N. , Rosén , J. , Andersson , R. and Åman , P. 2004 . Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread . Journal of Agricultural and Food Chemistry , 52 : 2047 – 2051 .
   PubMed Web of Science ®Google Scholar
• Swiniarski , E. and Ladenberger , D. 1970 . The sugar content of potato tubers grown with different rates of nitrogen application . Potato Research , 13 : 114 – 118 .
   Google Scholar
• Talburt , W. and Smith , O. 1987 . Potato Processing. , 4th edition , New York, New York : AVI-Van Nostrand Reinhold Company .
   Google Scholar
• Tea Research Institute . 1983 . Experimental manual for tea physiology and biochemistry , Peking, PR, , China : Agriculture Publisher .
   Google Scholar
• Wang-Pruski , G. and Tarn , T. R. 2003 . Digital-imaging analysis - a new method for evaluation of potato after-cooking darkening . Acta Horticulturae , 619 : 399 – 404 .
   Google Scholar
• Westermann , D. T. , Tindall , T. A. , James , D. W. and Hurst , R. L. 1994 . Nitrogen and potassium fertilization of potatoes: Yield and specific gravity . American Potato Journal , 71 : 417 – 431 .
   Web of Science ®Google Scholar
• Williams , J. S. E. 2004 . Influence of variety and processing conditions on acrylamide levels in fried potato crisps . Food Chemistry , 90 : 875 – 881 .
   Web of Science ®Google Scholar
• Wolf , W. 1999 . “ Inhaltstoffe der Kartoffel und deren Bedeutung für die menschliche Ernährung. [Constituents of potato and their importance for human nutrition.] ” . In Die Erzeugung von Kartoffeln zur industriellen Verarbeitung , Edited by: Schuhmann , P. Bergen : Agrimedia GmbH .
   Google Scholar