Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Serpen A., GÖKMEN V.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.22, no.6, pp.589-595, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 6
  • Publication Date: 2009
  • Doi Number: 10.1016/j.jfca.2008.11.003
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.589-595
  • Keywords: Potato crisp, Potato chips, French fries, Solanun tuberosum L., Maillard reaction, Risk and benefit, Acrylamide, Total antioxidant capacity, Color, Frying conditions, Food safety, Food composition, COMPONENTS AFFECTING ACRYLAMIDE, FRIED POTATO, FOODS, WHEAT, TEMPERATURE, ASPARAGINE, VARIETY, STORAGE, SUGARS, COFFEE
  • Hacettepe University Affiliated: Yes


This Study aimed at examining potential risks and benefits associated with the frying process for potato crisps. The effects of reducing sugars, frying temperature and time on acrylamide and total antioxidant capacity (TAC) of potato crisps were studied. TAC of potato crisps ranged between 13 and 68 mmol Trolox Eq./kg, depending on the sugar concentration and frying conditions. Acrylamide and TAC variables correlated very well for potato crisps (r = 0.8322). There was also close linear correlation between CIE (Commission Internationale de l'Eclairage) a* and TAC values of potato crisps fried at different time-temperature conditions with different initial sugar concentrations. Similar to the CIE a*, the total color difference (Delta E) also showed a high correlation with acrylamide (r = 0.7870) and TAC (r = 0.7678). Acrylamide and TAC of potato crisps appeared less sensitive to a variation in lightness (L*) having correlation coefficients of 0.7302 and 0.7630, respectively. On the other hand, CIE b* values had lack of correlation with acrylamide (r = 0.2612) and TAC (r = 0.3503) of potato crisps. (C) 2008 Elsevier Inc. All rights reserved.