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Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes

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Abstract

Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation (P<0.01) was established (r = 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (r = 0.8985, P<0.01) and 176 °C (r = 0.9949, P<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.

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Acknowledgements

This work was financed by the MICINN of Spain (Project PID2019-109790RR-C2) and the Basque Government. The authors thank the company Biolan Microbiosensors S.L. for providing the BIOWINE 700 GLU® biosensor. They also thank Alvaro Herrán, Olatz Barrena, and Ibernalo Martinez de Contrasta for their collaboration.

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Authors and Affiliations

  1. NEIKER-Basque Institute for Agricultural Research and Development (Basque Research and Technology Alliance-BRTA), PO Box 46, E-01080, Vitoria, Spain

    Alba Alvarez-Morezuelas, Amaia Ortiz-Barredo, Leire Barandalla, Enrique Ritter & Jose Ignacio Ruiz de Galarreta

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  1. Alba Alvarez-Morezuelas
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  2. Amaia Ortiz-Barredo
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  3. Leire Barandalla
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  4. Enrique Ritter
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  5. Jose Ignacio Ruiz de Galarreta
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Correspondence to Jose Ignacio Ruiz de Galarreta.

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Alvarez-Morezuelas, A., Ortiz-Barredo, A., Barandalla, L. et al. Estimation of Glucose Content in Raw Potatoes with a Biosensor as an Indicator of Acrylamide Level in Processed Potatoes. Potato Res. 64, 601–609 (2021). https://doi.org/10.1007/s11540-021-09494-0

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