Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

Abstract

In our present paper, the effect of important α-dicarbonyl compounds of methylglyoxal on the formation of acrylamide was quantified in potato chips systems. Methylglyoxal was regarded as the main α-dicarbonyl compound, and its formation was detected by HPLC method. There heating methods were used to study the effect on acrylamide formation. The results showed that microwaving treatment could form more acrylamide compared with frying method. After 2min of microwaving treatment at 700W, the acrylamide content was sharply increased from 1.77±0.37 to 72.93±0.72μmolkg-1. Microwaving treatment would promote the formation of methylglyoxal compared with frying treatment at 160 and 180°C in potato chips. A typical linear growth curve prepared by plotting acrylamide levels vs. methylglyoxal content formed under different heating condition was observed: y=-41.33+0.17x (r=0.965). This study revealed for the first time that there is a significant correlation between methylglyoxal and acrylamide in potato chips, thus confirming the important role of dicarbonyls in the formation of acrylamide in potato chips. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.