American Journal of Potato Research

, Volume 95, Issue 5, pp 473–486 | Cite as

Acrylamide Formation in Processed Potatoes as Affected by Cultivar, Nitrogen Fertilization and Storage Time

  • Na Sun
  • Carl J. RosenEmail author
  • Asunta L. Thompson


The affirmation of acrylamide as a probable carcinogen by the European Food Safety Authority has reinforced the need to lower acrylamide content in fried potato products. Selected for low reducing sugars and acrylamide-forming potential, recently released cultivars ‘Alpine Russet’, ‘Dakota Trailblazer’, and ‘Ivory Crisp’ were evaluated for their processing quality when grown with varying nitrogen (N) fertilizer regimes. The objective of this study was to determine the effects of N fertilizer rate (34, 135, 202, 269 and 336 kg ha−1) on tuber glucose and acrylamide concentration following processing of new cultivars relative to standard cultivars ‘Russet Burbank’ and ‘Snowden’ at harvest, and after 3, 6 and 9 months of storage at 7.2 °C over 2 years. Glucose and acrylamide responses to N rate were similar for chip cultivars, which linearly decreased in 2011, and quadratically increased then decreased in 2012 with increasing N rate. The N rate effect on French fry glucose concentration varied by cultivar and either decreased or did not respond to elevated N rate. Glucose and acrylamide concentrations of chip cultivars generally increased during storage, with a dramatic increase in ‘Snowden’ resulting from senescence sweetening after 9 months of storage. Environmental conditions significantly affected glucose and acrylamide responses of French fry cultivars to storage time. Glucose and acrylamide concentrations of all French fry cultivars generally increased during storage in 2011. In contrast, glucose concentrations of French fry cultivars were stable or increased, while acrylamide concentrations generally decreased during storage in 2012. The relationship between chip color and glucose concentration was significant, but differed by year. Glucose and acrylamide concentrations of French fry and chip cultivars were significantly correlated (R2 = 0.52 and 0.66, in 2011 and 2012, respectively). Generally, acrylamide in fried potato products can be minimized by using low reducing sugar cultivars supplied with a N fertilizer rate that optimizes yield and quality during growing seasons with minimal environmental stress.


Glucose Reducing sugars Fry color Solanum tuberosum 


La afirmación de la acrilamida como probable carcinógeno por la Autoridad Europea de Seguridad Alimentaria ha reforzado la necesidad de bajar el contenido de la acrilamida en los productos de papas fritas. Seleccionadas por sus bajos azucares reductores y el bajo potencial de formación de acrilamida, las variedades recientemente liberadas ‘Alpine Russet’, ‘Dakota Trailblazer’, y ‘Ivory Crisp’, se evaluaron por su cualidad de procesamiento cuando se cultivaron con varios regímenes de fertilizante nitrogenado (N). El objetivo de este estudio fue determinar los efectos del nivel del fertilizante N (34, 135, 202, 269 y 336 kg ha −1) sobre el contenido de glucosa del tubérculo y concentración de acrilamida después del procesamiento de las nuevas variedades en relación con las estándar “Russet Burbank” y “Snowden” a la cosecha, y después de 3, 6, y 9 meses de almacenamiento a 7.2 °C durante dos años. Las respuestas de la glucosa y la acrilamida al nivel de N fueron similares para las variedades de fritura, que disminuyeron linealmente en 2011, y se incrementaron cuadráticamente y después disminuyeron en 2012 con aumentos de nivel de N. El efecto de la dosis nitrogenada en la concentración de glucosa en las papas a la francesa varió por cultivar y disminuyó o no respondió a alto nivel de N. Las concentraciones de glucosa y acrilamida de las variedades de hojuelas generalmente aumentaron durante el almacenamiento, con un aumento dramático en “Snowden” como resultado del endulzamiento por la senectud después de nueve meses de almacenamiento. Las condiciones ambientales afectaron significativamente las respuestas de glucosa y acrilamida de variedades para papas a la francesa respecto al tiempo de almacén. Las concentraciones de glucosa y acrilamida de todas las variedades de papas a la francesa generalmente aumentaron durante el almacenamiento en 2011. En contraste, las concentraciones de glucosa de estas variedades fueron estables o aumentaron, mientras que las concentraciones de acrilamida generalmente disminuyeron durante el almacenamiento en 2012. La relación entre el color de la hojuela y la concentración de glucosa fue significativa, pero difirió por año. Las concentraciones de glucosa y acrilamida de las variedades para francesas y para hojuelas estuvieron correlacionadas significativamente (R2 = 0.52 y 0.66, en 2011 y 2012, respectivamente). Generalmente, la acrilamida en los tubérculos de papa en los productos de papa frita con bajas concentraciones de acrilamida, se pueden minimizar usando variedades de bajos azucares reductores suplementadas con el nivel apropiado de N que optimice la producción de rendimiento y calidad durante los ciclos de crecimiento con mínimo agobio ambiental.



We thank the Minnesota Department of Agriculture and the North Dakota Department of Agriculture for supporting this research through grants from the USDA/NIFA Specialty Crops Block program, Martin Glynn for assistance with sugar analysis, and Bruce Witthuhn for assistance with acrylamide analysis.

Supplementary material

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Copyright information

© The Potato Association of America 2018

Authors and Affiliations

  1. 1.Department of Soil, Water and ClimateUniversity of MinnesotaSt. PaulUSA
  2. 2.Department of Plant SciencesNorth Dakota State UniversityFargoUSA

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