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Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter

Author

Listed:
  • Zygmunt Sobol

    (Faculty of Production and Power Engineering, University of Agriculture, 30-149 Krakow, Poland)

  • Tomasz Jakubowski

    (Faculty of Production and Power Engineering, University of Agriculture, 30-149 Krakow, Poland)

  • Magdalena Surma

    (Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland)

Abstract

This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato ( Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.

Suggested Citation

  • Zygmunt Sobol & Tomasz Jakubowski & Magdalena Surma, 2020. "Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter," Sustainability, MDPI, vol. 12(8), pages 1-10, April.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:8:p:3426-:d:348954
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    References listed on IDEAS

    as
    1. Tomasz Jakubowski & Jolanta B. Królczyk, 2020. "Method for the Reduction of Natural Losses of Potato Tubers During their Long-Term Storage," Sustainability, MDPI, vol. 12(3), pages 1-12, February.
    2. Nga L. Tran & Leila M. Barraj & Susan Collinge, 2017. "Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential," Risk Analysis, John Wiley & Sons, vol. 37(9), pages 1754-1767, September.
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