Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation.

@article{Zhu2010CompositionsOP,
  title={Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation.},
  author={Fan Zhu and Y Cai and Jinxia Ke and Harold Corke},
  journal={Journal of the science of food and agriculture},
  year={2010},
  volume={90 13},
  pages={2254-62}
}
BACKGROUND Potato is consumed as an important source of carbohydrate and other nutrients as well as a good source of phenolics. Acrylamide is a potential carcinogen formed during frying of potato products. This study investigated the compositions of phenolic compounds, amino acids and reducing sugars in 16 commercial potato varieties from eight countries and analysed the relationships between these compositions and the levels of acrylamide generated by heating (185 °C, 25 min) potato powders… CONTINUE READING