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Reduction of acrylamide formation by vanadium salt in potato French fries and chips
- Kalita, Diganta, Jayanty, Sastry S.
- Food chemistry 2013 v.138 no.1 pp. 644-649
- French fries, acrylamides, asparagine, frying, pH, potatoes, sulfates, vanadium
- The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.3% and 89.3% when the sliced potato strips were soaked in 0.001, 0.01 and 0.1M vanadyl sulphate (VOSO4) solutions, respectively, for 60min before frying. Moreover, 57.7%, 71.4% and 92.5% inhibition of acrylamide formation was observed when chips were soaked in the respective vanadyl sulphate solution before frying. In a separate model reaction, a solution containing an equimolar concentration of l-asparagine and d-glucose showed a significant inhibition of acrylamide formation when heated at 150°C for 30min in the presence of vanadyl sulphate (VOSO4). The results indicate that the binding of VO2+ to asparagine and the decrease in the pH of the potato samples resulted in a significant reduction of acrylamide formation in fried potato products.