Evaluation of acrylamide content in potato chips (Solanum tuberosum L.) processed by conventional and vacuum frying

Frying is a cooking method that gives to food and specifically to potatoes certain unique characteristics of aroma, flavor and texture, as well as it destroys microorganisms and inactivates enzymes. However, at the domestic and agro-industrial level this process is carried out at temperatures over the 120 degrees C, which can lead to the formation of acrylamide, at levels that exceed the permissible limits for human consumption. Thus, the objective of this study was to determine the acrylamide content in seven potato varieties processed by conventional and vacuum frying method. This research was carried out at the Nutrition and Quality Department, of Santa Catalina Experimental Station, INIAP. Using the Doehler experience plan, the following time and temperature conditions were determined for conventional frying: Diacol Capiro, INIAP-Rubi, Superchola and INIAP-Victoria varieties (175 degrees C, 2.75 min), Josefina and Natividad (162 degrees C, 3.13 min) and INIAP-Libertad (175 degrees C, 2.00 min). The vacuum frying method was performed 125 degrees C, for 6 min and 11.30 kPa. Acrylamide content varied depending on the potato variety and the frying conditions. In the varieties INIAP-Natividad and Superchola, processed by normal frying (162-175 degrees C), overfrying (188 degrees C) and under vacuum (125 degrees C), the acrylamide concentration did not exceed the detection limit. While in the varieties Diacol Capiro, INIAP-Josefina, INIAP-Rubi and INIAP-Victoria fried at 188 degrees C, the acrylamide content exceeded the detection limit (316.12 mu g.kg(-1)), with values of 2412.60, 1107.20, 1114.89, 1684 mu g.kg(-1), respectively. A high degree of correlation (0.79) was found between the percentage of sugars and the acrylamide content, but not between this parameter and the protein content.