Main content area

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.