Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 6
Submit an article Journal homepage
353
Views
8
CrossRef citations to date
0
Altmetric
Articles

Effect of acid on glycoalkaloids and acrylamide in French fries

Huizhi LiuGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
,
Joy RoasaGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
,
Lili MatsGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
,
Honghui ZhuGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaView further author information
&
Suqin ShaoGuelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, CanadaCorrespondence[email protected]
View further author information
Pages 938-945 | Received 10 Jan 2020, Accepted 11 Mar 2020, Published online: 02 Apr 2020

References

  • Altesor P, García Á, Font E, Rodríguez-Haralambides A, Vilaró F, Oesterheld M, Soler R, González A. 2014. Glycoalkaloids of wild and cultivated solanum: effects on specialist and generalist insect herbivores. J Chem Ecol. 40(6):599–608. doi:10.1007/s10886-014-0447-8.
  • [AOAC] Association of Official Analytical Chemists. 1995. Official methods of analytical chemist. 5th ed. Washington (DC): AOAC International.
  • Aziz A, Randhawa MA, Butt MS, Asghar A, Yasin M, Shibamoto T. 2012. Glycoalkaloids (α-Chaconine and α-Solanine) contents of selected pakistani potato cultivars and their dietary intake assessment. J Food Sci. 77(3):58–61. doi:10.1111/jfds.2012.77.issue-3.
  • Burch RS, Trzesicka A, Clarke M, Elmore JS, Briddon A, Matthews W, Webber N, Council BP, Bridge S, Unit E, et al. 2008. The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries. J Sci Food Agric. 88:989–995. doi:10.1002/jsfa.3179.
  • Ciesarová Z, Kiss E, Boegl P. 2006. Impact of L-asparaginase on acrylamide content in potato products. J Food Nutr Res. 45(4):141–146.
  • Dinkins CLP, Peterson RKD. 2008. A human dietary risk assessment associated with glycoalkaloid responses of potato to Colorado potato beetle defoliation. Food Chem Toxicol. 46(8):2837–2840. doi:10.1016/j.fct.2008.05.022.
  • [FAO] Food and Agriculture Organization. 2017. FAOSAT. Rome: Statistical Databases. Rome (Italy): United Nations.
  • [FDA] Food and Drug Administration. FDA poisonous plant database. [accessed 2020 Mar 09]. https://www.cfsanappsexternal.fda.gov/scripts/plantox/index.cfm
  • Fewell AM, Roddick JG. 1997. Potato glycoalkaloid impairment of fungal development. Mycol Res. 101(5):597–603. doi:10.1017/S0953756296002973.
  • Friedman M, Dao L. 1992. Distribution of glycoalkaloids in potato plants and commercial potato products. J Agric Food Chem. 40(3):419–423. doi:10.1021/jf00015a011.
  • Friedman M, McDonald GM. 1997. Potato glycoalkaloids: chemistry, analysis, safety, and plant physiology. CRC Crit Rev Plant Sci. 16(1):55–132.
  • [HC] Health Canada. Glycoalkaloids in foods. [accessed 2020 Mar 09. https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/glycoalkaloids-foods.html
  • [IARC] International Agency for Research on Cancer. 1994. Monographs on the evaluation of the carcinogenic risk of chemicals to humans. Vol. 60. Lyon (France): Some Industrial Chemicals.
  • Jung MY, Choi DS, Ju JW. 2003. A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. J Food Sci. 68(4):1287–1290. doi:10.1111/jfds.2003.68.issue-4.
  • Mottram DS, Wedzicha BL, Dodson AT. 2002. Food chemistry: acrylamide is formed in the Maillard reaction. Nature. 419(6906):448–449. doi:10.1038/419448a.
  • Omayio DG, Abong GO, Okoth MW. 2016. A review of occurrence of glycoalkaloids in potato and potato products. Curr Res Nutr Food Sci. 4(3):195–202. doi:10.12944/CRNFSJ.
  • Osman SF. 1983. Glycoalkaloids in potatoes. Food Chem. 11(4):235–247. doi:10.1016/0308-8146(83)90073-0.
  • Paquin R. 1966. Study on the role of the glycoalkaloids in the resistance of potato to bacterial ring rot. Am Potato J. 43(10):349–354. doi:10.1007/BF02862481.
  • Pedreschi F, Kaack K, Granby K. 2006. Acrylamide content and color development in fried potato strips. Food Res Int. 39(1):40–46. doi:10.1016/j.foodres.2005.06.001.
  • Rytel E, Gołubowska G, Lisińska G, Pęksa A, Aniołowski K. 2005. Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing. J Sci Food Agric. 85(5):879–882. doi:10.1002/jsfa.2048.
  • Sanford LL, Deahl KL, Sinden SL, Ladd TL. 1992. Glycoalkaloid contents in tubers from Solanum tuberosum populations selected for potato leafhopper resistance. Am Potato J. 69:693–703. doi:10.1007/BF02853813.
  • Slanina P. 1990. Solanine (glycoalkaloids) in potatoes: toxicological evaluation. Food Chem Toxicol. 28(11):759–761. doi:10.1016/0278-6915(90)90074-W.
  • Smith DB, Roddick JG, Jones JL. 1996. Potato glycoalkaloids: some unanswered questions. Trends Food Sci Technol. 7:126–131. doi:10.1016/0924-2244(96)10013-3.
  • Tajner-Czopek A, Rytel E, Aniołowska M, Hamouz K. 2014. The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes. Eur Food Res Technol. 238(6):895–904. doi:10.1007/s00217-014-2163-6.
  • [TMIC] The Metabolomics Innovation Centre. 2014a. alpha-Solanine (T3D4042). The metabolomics innovation centre; [updated 2014 Dec 24; accessed 2014 Dec 24. http://www.t3db.ca/toxins/T3D4042.
  • [TMIC] The Metabolomics Innovation Centre. 2014b. alpha-Chaconine (T3D4050). The metabolomics innovation centre; [updated 2014 Dec 24; accessed 2014 Dec 24. http://www.t3db.ca/toxins/T3D4050.
  • Yaylayan VA, Stadler RH. 2005. Acrylamide formation in food: a mechanistic perspective. J AOAC Int. 88(1):262–267. doi:10.1093/jaoac/88.1.262.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.