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Original Article

Acrylamide in crisps: Effect of blanching studied on long-term stored


potato clones
Gunilla A

.I. Viklund
a
, Kerstin M. Olsson
b
, Ingegerd M. Sjo holm
a
, Kerstin I. Skog
a,
*
a
Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden
b
Department of Plant Breeding and Biotechnology, Swedish University of Agricultural Sciences, PO Box 101, SE-230 53 Alnarp, Sweden
1. Introduction
Potato crisps and French fries have been reported to contain
acrylamide (Tareke et al., 2002), a compound classed as a
neurotoxicant (LoPachin, 2004) and a probable human carcinogen
(IARC, 1994). Such reports are of great concern not only to
consumers, but also to the authorities and the food industry, and
much research has been devoted to minimize acrylamide
formation in foods.
The average daily intake of acrylamide has been estimated to be
around 0.40.5 mg/kg body weight (Dybing and Sanner, 2003;
Konings et al., 2003; Svensson et al., 2003; FDA/CFSAN, 2004; Boon
et al., 2005; Dybing et al., 2005), with intakes up to 1.2 mg/kg body
weight for consumers inthe90thpercentile. Theestimatedexposure
data do not take into consideration differences in dietary habits
between countries (Dybing et al., 2005). The contribution of potato
crisps to acrylamide intake varies; ina Swedishstudy, the estimated
contributionwas 9%(age 1774 years) (Svenssonet al., 2003), while
in a Dutch study, the contribution was as high as 31% (age 197
years) (Konings et al., 2003). Consumption patterns vary among
people of different ages, andyounger people tendtoeat more snacks
than older (Konings et al., 2003; Svensson et al., 2003), which may
result in a higher intake of acrylamide among the young.
It is now generally agreed that acrylamide is formed via the
Maillard reaction between reducing sugars and the amino acid
asparagine during heat-processing of carbohydrate-rich food
(Mottram et al., 2002; Stadler et al., 2002; Amrein et al., 2003;
Becalski et al., 2003; Zyzak et al., 2003). At the same time, color,
avor andaromacompounds are formed. The acrylamide precursors
occur naturally in potatoes (Burton, 1989); the levels differ between
varieties (Williams, 2005) and withstorage conditions (Kumar et al.,
2004; Olssonet al., 2004; DeWildeet al., 2005; Matsuura-Endoet al.,
2006; Brunton et al., 2007; Viklund et al., 2008b). The acrylamide
content in crisps increases at higher levels of reducing sugars (De
Wilde et al., 2005). Thus it is important to use potatoes with a
naturally low precursor content or to pre-treat the potatoes to
reduce sugar content. Industrial productionof potatocrisps includes
deep frying at 150180 8C for some minutes, during which time the
moisture content in the potato slices decreases fromapproximately
75% to <2%. To reduce high levels of sugars and thus avoid a dark
crispcolor, potatoslices aresometimes blanchedinpreheatedwater
for a short time (Burton, 1989; Tomasula et al., 1990; Gonzale z-
Martnez et al., 2004).
There are many reports from laboratory-scale studies in which
soaking/heating potato slices in water has been used to reduce the
levels of acrylamide in crisps (Haase et al., 2003; Kita et al., 2004;
Journal of Food Composition and Analysis 23 (2010) 194198
A R T I C L E I N F O
Article history:
Received 21 November 2008
Received in revised form 19 July 2009
Accepted 29 July 2009
Keywords:
Acrylamide
Blanching
Dened potato clones
Storage conditions
Potato chips
Potato crisps
Food safety
Food toxicants
Food analysis
Food composition
A B S T R A C T
Acrylamide, a probable carcinogen, is formed via the Maillard reaction between reducing sugars and the
amino acid asparagine during heating of carbohydrate-rich foods. Potatoes contain high levels of these
precursors, and thus potato crisps can contain high levels of acrylamide. In this study, the effect of
blanching on the concentration of precursors and acrylamide content was studied in three potato clones
stored at 4 8C or 8 8C. After 6, 12 and 18 weeks of storage, potatoes were sliced and blanched for 3 min in
water at 80 8C and deep-fat fried for 3 min at an initial frying temperature of 180 8C and a nal frying
temperature of 160 8C. Blanching reduced the acrylamide content by 5173%. Interestingly, blanching
affected the levels of the precursor sugars and asparagine, but not the acrylamide content to the same
extent. The reduction of precursors was 1766%. This may be due to restriction of the transport of
precursors to the surface, as the availability of precursors for reactions is crucial for acrylamide
formation. In conclusion, blanching was an efcient way to reduce acrylamide content in potato crisps, in
addition to using potatoes low in asparagine and reducing sugars.
2009 Elsevier Inc. All rights reserved.
* Corresponding author. Tel.: +46 46 222 83 22; fax: +46 46 222 45 32.
E-mail address: Kerstin.Skog@appliednutrition.lth.se (K.I. Skog).
Contents lists available at ScienceDirect
Journal of Food Composition and Analysis
j our nal homepage: www. el sevi er . com/ l ocat e/ j f ca
0889-1575/$ see front matter 2009 Elsevier Inc. All rights reserved.
doi:10.1016/j.jfca.2009.07.009
Mattha us et al., 2004; Pedreschi et al., 2004, 2005, 2007; Wicklund
et al., 2006). However, there are several problems associated with
the comparison of reported results: some studies include low
blanching temperatures or long blanching times, which are not
relevant to industrial production. Changes in precursor concen-
tration are not always stated, or precursor data are occasionally
based on fresh weight and occasionally on dry weight. Different
potato varieties have been used, the storage history is often not
described, or the processing conditions differ to some extent.
The aims of this work were to examine the effect of blanching of
potato slices on the concentrations of acrylamide precursors and on
the content of acrylamide in the nal crisps. Three well-character-
ized potato clones representing a wide range of precursor
concentrations were stored at two temperatures from November
2005 to March 2006. Crisps were prepared in laboratory-scale
equipment imitating industrial conditions. The experiments were
repeatedat 6-weekintervals. Tothebest of our knowledge, this is the
rst report so far in which the effect of blanching on sugar and
asparagine content and on acrylamide formation has been studied
on the same potato clones at different points in time during long-
term storage.
2. Materials and methods
2.1. Potato clones
Three well-characterized potato clones, a subsample from
previous studies, were selected to cover a wide range of acrylamide
precursors (Olsson et al., 2004; Viklund et al., 2008b), namely
Saturna, which is commonly used for crisp production; and Hulda
and SW 91 102 (denoted SW hereafter), which are derived from a
Swedish potato breeding program but are not available on the
market (Olsson et al., 2004). The potatoes were grown at the same
location in southern Sweden. Fertilizers, herbicides and fungicides
against late blight were applied according to local practice, and the
potatoes were harvested in September 2005. After wound healing
and a slow reduction of storage temperature to 6 8C until
November, the potatoes were stored either at 8 8C treated with
the sprout inhibitor chlorpropham (CIPC), or at 4 8C, without
sprout inhibitor. The dry matter content of all tubers was high,
ranging from 25.6 to 28.3%.
2.2. Experimental
Crisps were made after 6, 12 and 18 weeks of storage at 4 8C or
8 8C as previously described (Viklund et al., 2007, 2008b). Since the
precursor concentration varies not only between tubers, but also
within tubers, 20 potatoes with a length of 58 cmwere chosen for
each experiment. The potatoes were divided lengthwise, and one-
half was cut into 1.5 mm potato slices for crisp production, while
the other half was used for precursor analyses. All experiments
were performed in duplicate.
A water bath equipped with a thermostat (MGU Lauda MT) was
used for the blanching experiments, and the temperature of the
water was monitoredwiththermocouples (typeK, 0.1 mm). For each
batch, 100 g of potato slices were heated at 80 1.0 8C in 10 L water
for 3 minandthendrained. Potatoslices(90 g) werefriedinrapeseedoil
(4 L) as previously described (Viklund et al., 2007), but the frying time
was reduced to 3 min; the initial oil temperature was 180 8C and the
nal temperaturewas 160 8C. Themoisturecontent of thecrisps ranged
from1.8 to 2.0%. The potato crisps were stored at 18 8C until analysis.
2.3. Analyses
The dry matter content of the tubers and potato crisps was
determined as previously described (Viklund et al., 2007). The
precursor contents in the unblanched and blanched potatoes were
analyzed: glucose, fructose and sucrose, using GC and a ame
ionization detector, and asparagine using HPLC and a uorescence
detector (Olsson et al., 2004). All analyses were made in duplicate
and the results expressed as mg/g dry matter. The mean difference
between duplicate precursor determinations was 6% for sugars and
4% for asparagine. The acrylamide content in the potato crisps was
analyzed using HPLC and mass spectrometry (LCMS/MS) as
previously described (Viklund et al., 2008a). Duplicate injections
were made from each sample, and the mean difference between
two batches (n = 4) was 4%. The acrylamide results are presented as
the mean of two batches and expressed as mg/kg potato crisps.
2.4. Statistics
Statistical analyses were performed using Minitab Statistical
Software v.13 (Minitab Inc., State College, PA, USA). Signicant
differences were evaluated with the general linear model followed
by Tukeys multiple comparisons test. A value p < 0.05 was
considered to be signicant.
3. Results
The contents of precursors in the investigated potatoes differed
between clones, and storage temperatures and varied over time as
reported earlier (Viklund et al., 2008b). The precursor content
varied within a wide range: for example, for potatoes stored at 4 8C,
at week 6, the content of glucose was 4.3 mg/g in Saturna, 6.1 mg/g
in Hulda and 9.0 mg/g in SW, and the content of asparagine was
11.8 mg/g in Saturna, 9.7 mg/g in Hulda and 6.0 mg/g in SW. For
potatoes stored at 8 8C, the contents of glucose and fructose in the
potatoes were signicantly lower than after storage at 4 8C; at
week 6, the content of glucose was 1.5 mg/g in Saturna, 1.3 mg/g in
Hulda, and 5.0 mg/g in SW; the storage temperature did not
signicantly affect the asparagine content during the storage.
Crisps prepared from blanched slices showed a much lower
acrylamide content than unblanched samples, see Fig. 1. The
lowest acrylamide levels were found in crisps prepared from
blanched slices of potatoes stored at 8 8C. However, blanching
potatoes that had been stored at 4 8C reduced the acrylamide
content sometimes to levels comparable to crisps fromunblanched
potatoes stored at 8 8C.
Fig. 1. Acrylamide content in unblanched (black + grey) and blanched (grey) potato
crisps from potatoes stored at 4 8C (upper) and 8 8C (lower).
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.I. Viklund et al. / Journal of Food Composition and Analysis 23 (2010) 194198 195
Blanching reduced the precursor contents signicantly; the
reduction of acrylamide precursors and acrylamide content,
expressed in percent, is shown in Table 1 for potatoes stored at
4 8C and in Table 2 for potatoes stored at 8 8C. Table 1 shows that
the reductions of acrylamide were highest at week 6 (7173%) and
then decreased at each sampling occasion. For the precursors, the
reductions were 4060% with a few exceptions, but no clear
pattern for the reduction was observed. For potatoes stored at 8 8C
(Table 2), the reductions of precursors were 335% with a few
exceptions, while the reduction of acrylamide was similar at weeks
6 and 12 (663% for each clone) and lower at week 18. Crisps made
fromblanched potato slices were somewhat paler than crisps from
unblanched slices.
4. Discussion
In this work we wanted to nd out if blanching reduced the
precursor content to the same extent as the acrylamide content,
and if the effects were the same in experiments repeated during
long-term storage. It is important to notice that we investigated
three well-characterized potato clones: (i) Saturna, a common
crisp potato due to its low levels of reducing sugars, (ii) Hulda, a
variety with high asparagine levels and (iii) SW, a clone with low
asparagine levels. The levels of sugars and asparagine covered a
large range of values, and differed between the clones and varied
somewhat with storage temperature and time as previously shown
(Viklund et al., 2008b). The levels are in the same range as reported
in other studies (Kita et al., 2004; Mattha us et al., 2004; Olsson
et al., 2004; Wicklund et al., 2006; Brunton et al., 2007). Crisps
were prepared using laboratory-scale equipment set to imitate the
conditions of industrial processing (Viklund et al., 2007):
blanching time and temperature as well as oil temperature and
frying time were selected after discussions with Swedish crisps
producers and manufacturers of equipment for crisp production.
The blanching conditions used in this study, 3 min at 80 8C, are
comparable with time/temperature combinations used in other
studies (Haase et al., 2003; Kita et al., 2004; Mattha us et al., 2004;
Pedreschi et al., 2005, 2007; Wicklund et al., 2006). There are
reports on very long blanching times, up to 70 min (Pedreschi et
al., 2004), but this is not applicable to industrial crisp production.
Experiments were performed on three occasions during the
storage season, while most other studies on the effect of blanching
on potato slices have been performed on only one occasion.
As expected, we found that the acrylamide content was higher
in crisps from potatoes stored at 4 8C than at 8 8C; this result is
probably due to the higher levels of reducing sugars caused by low-
temperature sweetening. Our ndings are in accordance with
results from other studies on crisps (Chuda et al., 2003; De Wilde
et al., 2005; Ohara-Takada et al., 2005).
Blanching signicantly reduced the content of sugars and
asparagine in the potato slices as well as the content of acrylamide
in the crisps. The reduction of acrylamide was 5173% in crisps
from potatoes stored at 4 8C, and 5973% in crisps from potatoes
stored at 8 8C. Reductions of acrylamide in the range 1975% have
been found in some other studies (Haase et al., 2003; Kita et al.,
2004; Mattha us et al., 2004; Pedreschi et al., 2005, 2007).
However, different potato varieties were used in the studies, and
blanching and frying conditions differed, and therefore the results
are not fully comparable.
Acrylamide was correlated to reducing sugars (glucose + fruc-
tose), asparagine and the product of reducing sugars and
asparagine for (i) unblanched (ii) blanched and (iii) all samples.
The correlation coefcients (r) between acrylamide and reducing
sugars were approximately the same for unblanched, r = 0.69
(p = 0.002, n = 9), and blanched samples, r = 0.66 (p = 0.000, n = 9);
and somewhat higher when all samples were examined together,
r = 0.75 (p = 0.000, n = 18). No signicant correlations were
obtained between acrylamide and asparagine, but between
acrylamide and the product of reducing sugars and asparagine,
r = 0.93 (p = 0.000, n = 9), r = 0.94 (p = 0.000, n = 9), and r = 0.95,
(p = 0.000, n = 18) for unblanched, blanched and all samples,
respectively. These results show the importance of both reducing
sugars and asparagine in the formation of acrylamide in potato
crisps. Based on data from a model system with grated potato, a
mathematical formula was suggested for acrylamide formation;
acrylamide = [(0.5 glucose + fructose) asparagine] (Amrein et
Table 1
Reduction (%) of acrylamide precursors in blanched potato slices, and acrylamide in fried potato crisps. The potatoes had been stored at 48C.
Clone Week Glucose Fructose Sucrose Asparagine Acrylamide
Saturna 6 41 39 41 41 73
12 43 45 41 43 66
18 44 48 43 48 56
Hulda 6 59 64 40 21 71
12 47 52 29 41 64
18 58 66 45 45 51
SW 6 48 47 46 58 73
12 53 55 43 56 67
18 49 52 38 55 58
Table 2
Reduction (%) of acrylamide precursors in blanched potato slices, and acrylamide in fried potato crisps. The potatoes had been stored at 88C.
Clone Week Glucose Fructose Sucrose Asparagine Acrylamide
Saturna 6 33 24 48 33 71
12 33 17 47 42 71
18 53 55 51 43 65
Hulda 6 41 46 46 40 66
12 26 26 48 42 68
18 38 48 45 39 59
SW 6 55 60 42 52 73
12 48 49 42 49 73
18 38 45 42 50 64
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.I. Viklund et al. / Journal of Food Composition and Analysis 23 (2010) 194198 196
al., 2003). This formula was applied to the data in the present study
but did not further improve the correlation coefcients.
Interestingly, after blanching the reduction of acrylamide was
generally higher than the reduction of acrylamide precursors
(Tables 1 and 2). For example at week 6, blanching reduced the
content of acrylamide precursors in Saturna by around 40% each,
while the reduction in acrylamide content was 73%. These results
are comparable with those of Ishihara et al. (2006), who found a
36% reduction of both glucose and fructose, and a 72% reduction of
acrylamide. There are also studies where the reducing effects of
blanching have been in the same range for both precursors and for
acrylamide (Haase et al., 2003; Kita et al., 2004). The discrepancy
between the reduction of precursors and acrylamide could be that
during gelatinization, part of the water is trapped within the starch
network, which will decrease the diffusion of water-soluble
acrylamide precursors from the center to the surface of the potato
crisps, and make the precursors less available for acrylamide
formation. It has been reported that the diffusion coefcient can
vary to a large extent for the same material and process due to
structural changes in the food material (Gekas, 1992).
There was a tendency that the reducingeffect of blanchingonthe
acrylamide content decreased fromthe rst to the last experimental
occasion. In potatoes stored at 4 8C, the reduction in acrylamide
levels at week 6 was 7173%, at week 12 it was 6467% and at week
18 it was 5158%. This result may be attributed not only to the
change in ratios and levels of precursors, but also to structural
changes in the potatoes during storage, e.g. starch hydrolysis in the
potatoduringsprouting (Kumar et al., 2004), decreasedthe swelling
power of the starch after prolonged storage, with a shift in starch
granule size to smaller granules under low-temperature storage
(Singh et al., 2008). For potatoes stored at 8 8C, the reduction of
acrylamide was practically the same at week 6 and 12, 6673% and
6873%, respectively, but lower at week 18, 5965%. The potatoes
storedat 8 8Chadbeentreatedwiththe sprout inhibitor CIPC, which
has beenshownto decrease the overall carbohydrate metabolismin
potatoes (Khuranaet al., 1984; Blenkinsopet al., 2002) andtherefore
the structural changes in the potatoes may be less pronounced than
in potatoes stored at 4 8C after 18 weeks of storage, without CIPC.
5. Conclusions
Blanching potato slices in water for 3 min at 80 8C signicantly
reduced the acrylamide content in crisps. Thus blanching offers an
efcient way to reduce acrylamide formation in industrial crisp
production, and this practice may also be used for home-cooking.
Interestingly, blanching affected the levels of the precursor sugars
and asparagine in the potatoes, but not to the same extent as the
acrylamide content. This may be due to restriction of the transport
of precursors to the surface, as the availability of precursors for
reactions is crucial for acrylamide formation.
Acknowledgements
This work was carried out with support from the European
Commission, Priority 5 on Food Quality and Safety (Contract no.
FOOD-CT-2003-506820 Specic Targeted Project), Heat-generat-
ed food toxicants: identication, characterization and risk
minimization. This publication reects the authors views and
not necessarily those of the EC. The information in this document is
provided as is and no guarantee or warranty is given that the
information is t for any particular purpose. K Olsson is grateful to
the support from the Nordic Innovation Centre project 04005
Acrylamide precursors; Limiting substrates and in vivo effects
(acronym NORDACRYL). The authors would like to thank Mrs Rita
Svensson, SW laboratory, for skilful technical assistance with the
analyses of sugars and free amino acids and the staff at the Potato
Department, Svalo f Weibull AB, Svalo v for growing the material
under controlled conditions in the eld.
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