Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying

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dc.contributor.authorGarcia-Rios, Diego
dc.contributor.authorHernandez, Ignacia
dc.contributor.authorAlvaro, Juan E.
dc.contributor.authorPedreschi, Franco
dc.contributor.authorCampos, David
dc.contributor.authorBehn, Anita
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2025-01-20T16:12:33Z
dc.date.available2025-01-20T16:12:33Z
dc.date.issued2024
dc.description.abstractSouthern Chile native potatoes are an interesting raw material to produce novel snacks like colored potato chips. These novel products should be comprehensively evaluated for the presence of undesirable compounds such as acrylamide, 5-hydroxymethylfurfural and furan, the main neoformed contaminants in starchy rich fried foods. This study evaluated the neoformed contaminant levels and oil content on chips made from eleven Chilean potato accessions and compared them with commercial samples. The neoformed contaminant contents were related to Maillard reaction precursor levels (reducing sugars and asparagine) and secondary metabolites (phenolic compounds and carotenoids). Neoformed contaminants correlated well among them and were weakly correlated with reducing sugars and asparagine. Acrylamide level in native potato chips ranged from 738.2 to 1998.6 mu g kg- 1 while from 592.6 to 2390.5 mu g kg- 1 in commercial samples. Thus, there is need to implement neoformed contaminant mitigation strategies at different steps of the production chain of colored potato chips.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2024.140478
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.140478
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/90340
dc.identifier.wosidWOS:001275267100001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectAcrylamide
dc.subjectFuran
dc.subject5-HMF
dc.subjectAsparagine
dc.subjectColored potato chips
dc.subjectSecondary metabolites
dc.subjectSugars
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAnalysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying
dc.typeartículo
dc.volumen460
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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