Acrylamide Content in Potato Product Is Affected By Chemical Composition in Cv. "Goun" (Solanum tuberosum L.) of Korea

Variation in the reducing sugar content between cv. Atlantic and cv. Goun was not significant although it was significantly different in accordance with year. Increased reducing sugar content was observed at 120 days after planting. So, it is considered that late harvest (i.e 120 days after planting) could adversely affect the processing quality. The asparagine content of raw material in cv. Goun was observed to be lesser compared to cv. Atlantic. But it was not significant according to the environment of cultivation year. Asparagine is a kind of free amino acids which is the richest amino acid among the free amino acids present in potato tubers. The order of major free amino acids content is: asparagine > glutamic acid > arginine > aspartic acid > valine.  Asparagine is known as a precursor of acrylamide. Although there was no significant difference in acrylamide content between cv. Atlantic and cv. Goun, it was comparatively lower in cv. Goun compared to cv. Atlantic. It is considered that existence itself of asparagine is a critical factor in determining the acrylamide content. Variation in the acrylamide content in 2 years was similar to that of reducing sugar content in potato tuber. Positive correlation was also observed between acrylamide content and reducing sugar (Pearson’s r=0.676, P≤0.0001). Hence, our study suggests that increase in the reducing sugar content in raw potato is the major factor that induces the increase in acrylamide in processed and fried potato products.

Key words:Acrylamide, Reducing sugar, Amino acids, cv. Goun

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