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...
Gespeichert in:
| Veröffentlicht in: | Potato research 2021-12, Vol.64 (4), p.601-609 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 609 |
|---|---|
| container_issue | 4 |
| container_start_page | 601 |
| container_title | Potato research |
| container_volume | 64 |
| creator | Alvarez-Morezuelas, Alba Ortiz-Barredo, Amaia Barandalla, Leire Ritter, Enrique de Galarreta, Jose Ignacio Ruiz |
| description | 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 |
| doi_str_mv | 10.1007/s11540-021-09494-0 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_2594695224</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A715614652</galeid><sourcerecordid>A715614652</sourcerecordid><originalsourceid>FETCH-LOGICAL-c386t-8f37b1bd7bd9c40bf20a3e5fb2c65417dd535009170ae3f7099540d39529df463</originalsourceid><addsrcrecordid>eNp9kU1rVDEUhoMoOFb_gKuA61tPvu6dLMeh1sKARXQdcpOTmnInqUnG2n9vxhGLIJJFIDzPm8N5CXnN4JwBTG8rY0rCAJwNoKWWAzwhK7ae2CAVXz8lKwAmBwGjek5e1HoLIJViakV-XNQW97bFnGgO9HI5uFyRbnNqmBqNiX6y9_Q6N9syVnof21dq6bvYoVRzobZSm-hV8tF1ohwzNq48LHYfPdIdfsflGHJdssNa0f-JekmeBbtUfPX7PiNf3l983n4Ydh8vr7ab3eDEemzDOohpZrOfZq-dhDlwsAJVmLkblWST90ooAM0msCjCBFr3RXihFdc-yFGckTen3LuSvx2wNnObDyX1Lw1XWo4d5PKRurELmphCbsW6fazObCamRiZHxTt1_g-qH4_76HLCEPv7XwI_Ca7kWgsGc1f6tsuDYWCOxZlTcaYXZ34VZ6BL4iTVDqcbLI8T_8f6CWJkmbc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2594695224</pqid></control><display><type>article</type><title>Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes</title><source>SpringerLink Journals</source><creator>Alvarez-Morezuelas, Alba ; Ortiz-Barredo, Amaia ; Barandalla, Leire ; Ritter, Enrique ; de Galarreta, Jose Ignacio Ruiz</creator><creatorcontrib>Alvarez-Morezuelas, Alba ; Ortiz-Barredo, Amaia ; Barandalla, Leire ; Ritter, Enrique ; de Galarreta, Jose Ignacio Ruiz</creatorcontrib><description>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
<0.01) was established (
r
= 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (
r
= 0.8985,
P
<0.01) and 176 °C (
r
= 0.9949,
P
<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.</description><identifier>ISSN: 0014-3065</identifier><identifier>EISSN: 1871-4528</identifier><identifier>DOI: 10.1007/s11540-021-09494-0</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>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</subject><ispartof>Potato research, 2021-12, Vol.64 (4), p.601-609</ispartof><rights>European Association for Potato Research 2021</rights><rights>COPYRIGHT 2021 Springer</rights><rights>European Association for Potato Research 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c386t-8f37b1bd7bd9c40bf20a3e5fb2c65417dd535009170ae3f7099540d39529df463</citedby><cites>FETCH-LOGICAL-c386t-8f37b1bd7bd9c40bf20a3e5fb2c65417dd535009170ae3f7099540d39529df463</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11540-021-09494-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11540-021-09494-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Alvarez-Morezuelas, Alba</creatorcontrib><creatorcontrib>Ortiz-Barredo, Amaia</creatorcontrib><creatorcontrib>Barandalla, Leire</creatorcontrib><creatorcontrib>Ritter, Enrique</creatorcontrib><creatorcontrib>de Galarreta, Jose Ignacio Ruiz</creatorcontrib><title>Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes</title><title>Potato research</title><addtitle>Potato Res</addtitle><description>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
<0.01) was established (
r
= 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (
r
= 0.8985,
P
<0.01) and 176 °C (
r
= 0.9949,
P
<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.</description><subject>Acrylamide</subject><subject>Agriculture</subject><subject>Amides</subject><subject>Asparagine</subject><subject>Biomedical and Life Sciences</subject><subject>Biosensors</subject><subject>Carcinogens</subject><subject>Detectors</subject><subject>Dextrose</subject><subject>Dietary intake</subject><subject>Glucose</subject><subject>Life Sciences</subject><subject>Maillard reaction</subject><subject>Organic compounds</subject><subject>Plant Genetics and Genomics</subject><subject>Plant Sciences</subject><subject>Plant Systematics/Taxonomy/Biogeography</subject><subject>Potatoes</subject><subject>Sugar</subject><subject>Vegetables</subject><issn>0014-3065</issn><issn>1871-4528</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kU1rVDEUhoMoOFb_gKuA61tPvu6dLMeh1sKARXQdcpOTmnInqUnG2n9vxhGLIJJFIDzPm8N5CXnN4JwBTG8rY0rCAJwNoKWWAzwhK7ae2CAVXz8lKwAmBwGjek5e1HoLIJViakV-XNQW97bFnGgO9HI5uFyRbnNqmBqNiX6y9_Q6N9syVnof21dq6bvYoVRzobZSm-hV8tF1ohwzNq48LHYfPdIdfsflGHJdssNa0f-JekmeBbtUfPX7PiNf3l983n4Ydh8vr7ab3eDEemzDOohpZrOfZq-dhDlwsAJVmLkblWST90ooAM0msCjCBFr3RXihFdc-yFGckTen3LuSvx2wNnObDyX1Lw1XWo4d5PKRurELmphCbsW6fazObCamRiZHxTt1_g-qH4_76HLCEPv7XwI_Ca7kWgsGc1f6tsuDYWCOxZlTcaYXZ34VZ6BL4iTVDqcbLI8T_8f6CWJkmbc</recordid><startdate>20211201</startdate><enddate>20211201</enddate><creator>Alvarez-Morezuelas, Alba</creator><creator>Ortiz-Barredo, Amaia</creator><creator>Barandalla, Leire</creator><creator>Ritter, Enrique</creator><creator>de Galarreta, Jose Ignacio Ruiz</creator><general>Springer Netherlands</general><general>Springer</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20211201</creationdate><title>Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes</title><author>Alvarez-Morezuelas, Alba ; Ortiz-Barredo, Amaia ; Barandalla, Leire ; Ritter, Enrique ; de Galarreta, Jose Ignacio Ruiz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c386t-8f37b1bd7bd9c40bf20a3e5fb2c65417dd535009170ae3f7099540d39529df463</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acrylamide</topic><topic>Agriculture</topic><topic>Amides</topic><topic>Asparagine</topic><topic>Biomedical and Life Sciences</topic><topic>Biosensors</topic><topic>Carcinogens</topic><topic>Detectors</topic><topic>Dextrose</topic><topic>Dietary intake</topic><topic>Glucose</topic><topic>Life Sciences</topic><topic>Maillard reaction</topic><topic>Organic compounds</topic><topic>Plant Genetics and Genomics</topic><topic>Plant Sciences</topic><topic>Plant Systematics/Taxonomy/Biogeography</topic><topic>Potatoes</topic><topic>Sugar</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alvarez-Morezuelas, Alba</creatorcontrib><creatorcontrib>Ortiz-Barredo, Amaia</creatorcontrib><creatorcontrib>Barandalla, Leire</creatorcontrib><creatorcontrib>Ritter, Enrique</creatorcontrib><creatorcontrib>de Galarreta, Jose Ignacio Ruiz</creatorcontrib><collection>CrossRef</collection><jtitle>Potato research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alvarez-Morezuelas, Alba</au><au>Ortiz-Barredo, Amaia</au><au>Barandalla, Leire</au><au>Ritter, Enrique</au><au>de Galarreta, Jose Ignacio Ruiz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes</atitle><jtitle>Potato research</jtitle><stitle>Potato Res</stitle><date>2021-12-01</date><risdate>2021</risdate><volume>64</volume><issue>4</issue><spage>601</spage><epage>609</epage><pages>601-609</pages><issn>0014-3065</issn><eissn>1871-4528</eissn><abstract>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
<0.01) was established (
r
= 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (
r
= 0.8985,
P
<0.01) and 176 °C (
r
= 0.9949,
P
<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s11540-021-09494-0</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0014-3065 |
| ispartof | Potato research, 2021-12, Vol.64 (4), p.601-609 |
| issn | 0014-3065 1871-4528 |
| language | eng |
| recordid | cdi_proquest_journals_2594695224 |
| source | SpringerLink Journals |
| subjects | 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 |
| title | Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T01%3A21%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Estimation%20of%20Glucose%20Content%20in%20Raw%20Potatoes%20with%20a%20Biosensor%20as%20an%20Indicator%20of%20Acrylamide%20Level%20in%20Processed%20Potatoes&rft.jtitle=Potato%20research&rft.au=Alvarez-Morezuelas,%20Alba&rft.date=2021-12-01&rft.volume=64&rft.issue=4&rft.spage=601&rft.epage=609&rft.pages=601-609&rft.issn=0014-3065&rft.eissn=1871-4528&rft_id=info:doi/10.1007/s11540-021-09494-0&rft_dat=%3Cgale_proqu%3EA715614652%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2594695224&rft_id=info:pmid/&rft_galeid=A715614652&rfr_iscdi=true |