Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy

Bibliographic Details
Main Author:	Ayvaz, Huseyin
Language:	English
Published:	The Ohio State University / OhioLINK 2014
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu14163208252021-08-03T06:28:08Z Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy Ayvaz, Huseyin Food Science Acrylamide is a chemical compound naturally formed during processes such as frying, roasting and baking in a wide variety of foods including potato chips and French fries and it has been reported to be a human neurotoxin, a rodent carcinogen and a “probable carcinogen to humans.” Maillard reaction between sugars and amino acids is considered to be the main mechanism for acrylamide formation, with asparagine and reducing sugars as the major reactants present in foods. Since potatoes are high in both asparagine and reducing sugars such as glucose and fructose, frying potato chips generates optimum conditions for acrylamide formation. Currently, the most popular methods used to determine the level of acrylamide precursors in raw potato tubers and acrylamide in finished cooked products requires intensive sample preparations and chromatographic separations with liquid or gas chromatographies. As an alternative, infrared spectroscopy is simple, fast and specific technique with minimal or no sample preparation and it is commonly used in food analysis. Additionally, instead of more sophisticated and costly benchtop spectrometers, portable and handheld devices are now becoming popular since they are more practical and economical. Therefore, overall objective of this study was to develop simpler, low-cost and sensitive methods for routine monitoring of precursor levels in raw tubers and acrylamide levels in fried chips. A comprehensive literature review and three experimental studies on acrylamide are presented in this dissertation. The main objective of the first study was to develop models for simultaneous quantification of acrylamide precursors in raw potato tubers using a portable FT-IR system with single-bounce Attenuated Total Reflectance (ATR) and dial path accessories. Eighty-four experimental and commercial varieties from the years of 2012 and 2013 were analyzed for their sugar and main amino acid levels (asparagine and glutamine). Excellent quantitative infrared models were developed for prediction of acrylamide precursor levels in tubers, which can significantly benefit potato breeding, certain aspects of crop management, production and research.In the second study, 58 different commercial potato chips were used to evaluate the feasibility of using ATR mid-infrared microscopy (IRMS) as a rapid method for quantification of acrylamide in potato chips. Acrylamide content of potato chips was determined using LC-MS/MS as reference method. Our results indicated that IRMS could be used as a simple, rapid and high-throughput screening tool for acrylamide analysis in potato chips.In the third study, portable Mid-IR and handheld Near IR spectrometers were evaluated as rapid methods for quantification of acrylamide in 64 commercial potato chips and their performances were compared to those of benchtop systems. The results obtained revealed that portable and handheld systems showed similar performance to the benchtop units tested. These systems can provide food producers with increased flexibility and potential for in-field applications compared to bench-top systems which can only be used in a laboratory setting. Overall, infrared spectrometers along with pattern recognition techniques were shown to be efficient alternatives to traditional methods for measuring acrylamide precursors in raw potatoes and acrylamide in potato chips, saving time and cost. 2014 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825 http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science
spellingShingle	Food Science Ayvaz, Huseyin Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy
author	Ayvaz, Huseyin
author_facet	Ayvaz, Huseyin
author_sort	Ayvaz, Huseyin
title	Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy
title_short	Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy
title_full	Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy
title_fullStr	Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy
title_full_unstemmed	Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy
title_sort	rapid assessment of acrylamide and its precursors in potato tubers and snacks by infrared spectroscopy
publisher	The Ohio State University / OhioLINK
publishDate	2014
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1416320825
work_keys_str_mv	AT ayvazhuseyin rapidassessmentofacrylamideanditsprecursorsinpotatotubersandsnacksbyinfraredspectroscopy
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Rapid Assessment of Acrylamide and Its Precursors in Potato Tubers and Snacks by Infrared Spectroscopy

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