Comparing the Responsibility of Some Pretreatment Types of Potato (Solanum tuberosum) to Reduce Acrylamide Formation

Abstract

Acrylamide is a colorless, odorless, crystalline compound that is considered to be a genetic and reproductive toxin, and long-term consumption may cause damage in the nervous system. This research has studied the affect of pretreatment of potato slices with immersion solutions including (2% citric acid, 2% baker yeast, distal water, 100 units glucose oxidase and 2% acetic acid) to reduce AA content of fried potato slices. The results have showed some differences among the types of potato in their response to immersion solutions. Except acetic acid, Iraqi type had the minimum response ranging from 5.66 to 54.06% compared with Syrian type from 70.10 to 93.89% and Iranian from 7.97 to 69.95%. Citric acid was the effective immersion solution in decreasing AA which ranged from 54.06 % for Iraqi potato to 93.89% for Syrian type, while the AA reducing range of yeast solution was from 13.08 to 91.79% and of glucose oxidase from 5.66 to 82.97%. Distilled water increased AA formation in Iraqi type up to 44.91%, but decreased AA formation about 70.10% and 33.50% of Syrian and Iranian types respectively compared with control. This phenomenon might be attributed to the rate of equilibrium between exudation of soluble components and reconfiguration of them. Acetic acid oppositely behaved compared with most other immersion solutions since it highly increased the AA s that may be due to the longtime of immersion compared to most researches which used some minutes of steeping. However, this finding may be a key for more detailed researches