Risk Assessment of Acrylamide Intake from Roasted Potatoes in Latvia
From food consumption surveys has been found that potato consumption comparing to other European countries is one of the highest. Hence acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine acrylamide content and estimate intake of acrylamide from roasted potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile, and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. Time and temperature (210 ± 5°C) was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. estimated intake of acrylamide ranges from 0.012 to 0.496μgkg-1 BW per day.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1077827Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1665
 Potato World. http://www.potato2008.org/en/world/index.html
 The NORBAGREEN 2002 study (2003). Consumption of vegetables, potatoes, fruit, bread and fish in the Nordic and Baltic countries (online). M. Simil├ñ, et al. Nordic Council of Ministers, TemaNord 2003:556, 172 p. http://www.norden.org/en/publications/publications/2003-556.
 M. Friedman, "Potato glycoalkaloids and metabolites: roles in the plant and in the diet"., Journal of Agricultural and Food Chemistry, 2006, (54), pp. 8655-8681.
 A. Toledo, B. Burlingame, "Biodiversity and nutrition: a common path toward global food security and sustainable development", Journal of Food Composition and Analysis, 2006, vol. 19 (6-7), pp. 477-483.
 H. Lingnert, G.R. Wailer, "Stability of antioxidants formed from histidine and glucose by the Maillard reaction", Journal of Agricultural and Food Chemistry, 1983, (31), pp. 27-30.
 M.A. van Boekel, "Formation of flavour compounds in the Maillard reaction", Biotechnology Advances, 2006, 24, (2), pp. 230-233.
 E .Brathen, S. H. Knutsen, "Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread", Food Chemistry, 2005, 92 (4), pp. 693-700.
 T. Labuza, W. Baiser, "The kinetics of nonenzymatic browning". In: Physical Chemistry of Foods. H. Schwartzber (Ed.). New York: Marcel Dakker, 1992, pp. 595-649.
 R.L. Whistler, J.R. Daniel, Carbohydrates, in: O.R. Fennema (Ed.), Food Chemistry, second ed., Marcel Dekker, Inc., NY, 1985, pp. 69-137.
 J. Rosén, K.-E. Hellen├ñs, "Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry", Analyst, 2002, (127), pp. 880-882.
 E. Tareke, P. Rydberg, P. Karlsson, S. Erikosson, M.Törnqvist, "Analysis of acrylamide, a carcinogen formed in heated foodstuffs". Journal of Agricultural and Food Chemistry, 2002, (50), pp. 4998-5006.
 IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Some Industrial Chemicals. International Agency for Research on Cancer. Vol. 60. Acrylamide. Lyon, France: IARC, 2004, pp. 389-433.
 N. U. Haase, "The formation of acrylamide in potato products". In Skog K., Alexander J. Acrylamide and Other Hazardous Compounds in Heattreated Foods (pp. 41-59). Cambridge: Woodhead publishing limited.
 M. L. Weaver, E. Hautala, M., Monaka, W. M .Iritani, "Sugar-end in Russet Burbank potatoes", American Potato Journal, 1972, (49), pp. 376-382.
 B. Matth├ñus, N. U., Haase, K. Vosmann, "Factors affecting the concentration of acrylamide during deep-fat frying of potatoes", European Journal of Lipid Science and Technology, 2004, (106), 793- 801.
 W. Claeys, K. Baert, F. Mestdagh, J. Vercammen, P. Daenens, B. De Meulenaer, et al., "Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies", Food Additives and Contaminants Part A Chemistry Analysis Control Exposure and Risk Assessment, 2010, (27), pp. 1199-1207.
 E. Dybing, P. B. Farmer, M. Andersen, T. R. Fennell, S. P. D.Lalljle, D. J. G. Muller, et al., "Human exposure and internal dose assessments of acrylamide in food", Food and Chemical Toxicology, 2005, (43), pp. 365-410.
 EFSA, Scientific Report of EFSA - Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment. EFSA Journal, 2011, 9 (4), p. 2133.
 FAO/WHO, Joint FAO/WHO Expert Committee on Food Additives: Evaluation of certain contaminants in food report from Sevety-second meeting (Rep. No. WHO technical report series; No. 959), 2011.
 F. Mestdagh, C. Lachat, K. Baert, E. Moons, P. Kolsteren, C. Van Peteghem, et al., Importance of a canteen lunch on the dietary intake of acrylamide. Molecular Nutrition and Food Research, 2007, (51), pp. 509-516.
 K. Wilson, E. Rimm, K. Thompson, L. Mucci, "Dietary acrylamide and cancer risk in humans: A review", Journal f├╝r Verbraucherschutz und Lebensmittelsicherheit, 2006, (1), pp. 19-27.
 I. Murniece, D. Karklina, R. Galoburda, D. Santare, I. Skrabule, S.H. Costa "Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L) varieties depending on traditional cooking methods", Journal of Food Composition and Analysis, 2011, (24), pp. 699-710.
 J. Rosén, A. Nyman, K.-E. Hellen├ñs, "Retention studies of acrylamide for the design of a robust liquid chromatography-tandem mass spectrometry method for food analysis", Journal of Chromatography A, 2007, (1172), pp. 19-24.
 ISO, 1999. International Organization for Standardization. ISO 6496- 1999. Determination of moisture and other volatile matter content.
 K. Zgorska, A. Frydecka-Mazurczyk, "The influence of weather conditions during growing season and storage temperature on processing quality of potatoes", Biuletyn instit┼½tu hodowli i aklimatyzacij, Roslin, 2000, (213), pp. 239-251.
 P. D. S. Caligari, "Breeding new varieties". In: The Potato Crop.. London: Chapman and Hall, 1992, pp. 334-372.
 I. Murniece, D., Karklina, R. Galoburda, "The content of acrylamide in deep-fat fried, shallow fried and roasted potatoes, World Academy of Science, Engineering and Technology, 2013.
 S. Rimac-Brn─ìić, V. Lelas, D. Rade, ┼áimundić, "Decreasing of oil absorbtion in potato strips during deep fat frying", Journal of Food Engineering, 2004, (64), pp. 237-241.
 Y. H. Roos, M. Himberg, "Non-enzymatic browning behaviour, as related to glass transition", Journal of Agricultural and Food Chemistry, 1994, (42), pp. 893-898.
 Y. H. Roos, K. Jouppila, B. Zielasko, "Non-enzymatic browninginduced water plasticization", Journal of Thermal Analysis, 1996, (47), pp. 1437-1450.
 Joint FAO/WHO Food Standards Programme, Codex Committee On Food Additives And Contaminants, Discussion Paper On Acrylamide, CX/FAC 06/38/35, The Hague, The Netherlands, 24 - 28 April 2006, pp. 25.
 P. E. Boon, A. de Mul, H. van der Voet, G. van Donkersgoed, M. Brette, J. D. van Klaversen, "Calculations of dietary exposure to acrylamide", Mutation Research, 2005, (580), pp. 143-155.
 X. Y. Wang, M. G. Kozempel, K. B. Hicks, P. A. Seib, "Vitamin C stability during preparation and storage of potato flakes and reconstituted mashed potatoes", Journal of Food Science, 1992, (57), pp. 1136-1139.
 L. E. Rodriguez-Saona, R. E. Wrolstad, "Influence of potato composition on chip color quality". American Potato Journal, 1997, (74), pp. 87-106.
 T. M. Amrein, B. Schönb├ñchler, F. Rohner, H. Lukac, H. Schneider, A. Keiser, et al., "Potential for acrylamide formation in potatoes: data from the 2003 harvest", European Food Research and Technology, 2004, (219), pp. 572-578.
 N. P. Spychalla, S. L. Desborough, "Fatty acids, membrane permeability, and sugars of stored potato tubers". Plant Physiology, 1990, (94), pp. 1207-1213.
 D. Kazami, T. Tsuchiya, Y. Kobayashi, N. Ogura, "Effect of storage temperature on quality of potato tubers", Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi, 2000, (47), 11, pp. 851-856.
 R. H. Coffin, R. Y. Yada, K. L. Parkin, B. Grodzinski, D. W. Stanley, "Effect of low-temperature storage on sugar concentrations and chip color of certain processing potato cultivars and selections", Journal of Food Science, 1987, (52), pp. 639-645.
 G. Viklund, F. Mendoza, I. Sjöholm, K. Skog, K. "An experimental setup for studying acrylamide formation in potato crisps", LebensmittelÔÇö Wissenschaft-undÔÇöTechnologie, 2007, (40), pp. 1066-1071.
 C. J. Seal, A. de Mul, G. Eisenbrand, A. J. Haverkort, K. Franke, S. P. D. Lalljie, et al., "Risk-benefit considerations of mitigation measures on acrylamide content of foods - A case study on potatoes, cereals and coffee", British Journal of Nutrition, 2008., 99, 47.