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Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population

Shepherd, L. V. T., Bradshaw, J. E., Dale, M. F. B., McNicol, J. W., Pont, S. D. A., Mottram, D. S. and Davies, H. V. (2010) Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chemistry, 123 (3). pp. 568-573. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2010.04.070


Acrylamide is a neurotoxin and possible carcinogen, and concern has been voiced over human exposure to acrylamide in cooked foods. Processed potato products such as crisps and French fries are often cited as being particularly high in acrylamide. In this manuscript a sub-set of clonal progeny from a specific tetraploid potato breeding population has been assessed for acrylamide forming potential in stored tubers processed into crisps. The clone with the lowest acrylamide content in crisps had both low reducing sugars and asparagine contents. Our data show that, in the segregating breeding population used, both asparagine and reducing sugars levels needed to be taken into account to explain most of the variation in acrylamide and that selection for low levels of both metabolites should be targeted for crop improvement.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:16755
Uncontrolled Keywords:Acrylamide; Asparagine; Plant breeding; Potato; Maillard reaction; Reducing sugars
Additional Information:Times Cited: 0

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