Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population

Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population

Acrylamide is a neurotoxin and possible carcinogen, and concern has been voiced over human exposure to acrylamide in cooked foods. Processed potato products such as crisps and French fries are often cited as being particularly high in acrylamide. In this manuscript a sub-set of clonal progeny from a...

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Bibliographic Details
Published in:Food chemistry Vol. 123; no. 3; pp. 568 - 573
Main Authors: Shepherd, L.V.T., Bradshaw, J.E., Dale, M.F.B., McNicol, J.W., Pont, S.D.A., Mottram, D.S., Davies, H.V.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-12-2010
[Amsterdam]: Elsevier Science
Elsevier
Subjects:
Acrylamide
acrylamides
Asparagine
Biological and medical sciences
breeding stock
food contamination
Food industries
food storage
Food toxicology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Maillard reaction
Plant breeding
Potato
potato chips
potatoes
Reducing sugars
Solanum tuberosum
traits
tubers
Asparagine
Maillard reaction
Acrylamide
Potato
Plant breeding
Reducing sugars
Reducing sugar
Heat treatment
Vegetables
Aminoacid
Tuber
Variations
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Summary:Acrylamide is a neurotoxin and possible carcinogen, and concern has been voiced over human exposure to acrylamide in cooked foods. Processed potato products such as crisps and French fries are often cited as being particularly high in acrylamide. In this manuscript a sub-set of clonal progeny from a specific tetraploid potato breeding population has been assessed for acrylamide forming potential in stored tubers processed into crisps. The clone with the lowest acrylamide content in crisps had both low reducing sugars and asparagine contents. Our data show that, in the segregating breeding population used, both asparagine and reducing sugars levels needed to be taken into account to explain most of the variation in acrylamide and that selection for low levels of both metabolites should be targeted for crop improvement.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2010.04.070
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.04.070