Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes

Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary...

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Veröffentlicht in:	Potato research 2021-12, Vol.64 (4), p.601-609
Hauptverfasser:	Alvarez-Morezuelas, Alba, Ortiz-Barredo, Amaia, Barandalla, Leire, Ritter, Enrique, de Galarreta, Jose Ignacio Ruiz
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Agriculture Amides Asparagine Biomedical and Life Sciences Biosensors Carcinogens Detectors Dextrose Dietary intake Glucose Life Sciences Maillard reaction Organic compounds Plant Genetics and Genomics Plant Sciences Plant Systematics/Taxonomy/Biogeography Potatoes Sugar Vegetables
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Zusammenfassung:	Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation ( P
ISSN:	0014-3065 1871-4528
DOI:	10.1007/s11540-021-09494-0