Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh

The levels of asparagine, reducing sugars and total phenolics in some potato cultivars and advanced selections with distinctive flesh color (white, yellow, red and purple) and their potential in acrylamide formation in French fries and potato chips have been investigated in this study. The range of asparagine and reducing sugars were 1.8-9.0 and 1.35-11.7 mg/g respectively. There was no significant correlation of asparagine and reducing sugars with flesh color of the potato tubers. Tubers with red and purple flesh had higher levels of total phenolics than the white and yellow ones. The amount of acrylamide formed in French fries and chips were ranged from 128.1 to 1651.3 mu g/kg and from 21043 to 2978.5 mu g/kg respectively. The levels of asparagine and reducing sugars were positively correlated with acrylamide formation while total phenolics and chlorogenic acid correlated negatively. (C) 2013 Elsevier Ltd. All rights reserved.