Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter

Zygmunt Sobol, Tomasz Jakubowski and Magdalena Surma
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Zygmunt Sobol: Faculty of Production and Power Engineering, University of Agriculture, 30-149 Krakow, Poland
Tomasz Jakubowski: Faculty of Production and Power Engineering, University of Agriculture, 30-149 Krakow, Poland
Magdalena Surma: Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland

Sustainability, 2020, vol. 12, issue 8, 1-10

Abstract: This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato ( Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.

Keywords: French fries; UV-C; acrylamide; water soaking (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:8:p:3426-:d:348954

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