The type of processing applied can affect the acrylamide (AA) levels in the final product. Thus, this study aims to evaluate the effect of cooking methods on AA levels in potatoes and the risk associated with their intake in a realistic, non-standardized scenario, examining the impact on human health through a deterministic approach. Potatoes were collected from food service establishments and arranged for shape, cooking tools, and pre-treatment. AA was measured by gas chromatography-mass spectrometer (GC-MS) following matrix-solid phases extraction and bromination steps. The impact on human health was estimated through a deterministic approach based on margin of exposure (MOE). Results indicated statistically higher levels of AA in deep-fried potatoes (293 ± 69 µg/kg) than in baked potatoes (112 ± 29 µg/kg) and) in air-fried potatoes (32 ± 11 µg/kg). Furthermore, AA increased in potatoes fried in peanut oil compared to those in sunflower oil, and in pre-treated French fries than in chips fried in the same type of oil. Carcinogenic risk emerged for consumers, except for those consuming standard portions of air-fried potatoes. Overall, this study provides data supporting mitigation measures for AA and related health concerns.

Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment / Velotto, Salvatore; Squillante, Jonathan; Coppola, Lucia; Romano, Annalisa; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - 139:(2025). [10.1016/j.jfca.2024.107031]

Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment

Velotto, Salvatore
Primo
;
Squillante, Jonathan
;
Romano, Annalisa;Romano, Raffaele;Cirillo, Teresa;Esposito, Francesco
Ultimo
2025

Abstract

The type of processing applied can affect the acrylamide (AA) levels in the final product. Thus, this study aims to evaluate the effect of cooking methods on AA levels in potatoes and the risk associated with their intake in a realistic, non-standardized scenario, examining the impact on human health through a deterministic approach. Potatoes were collected from food service establishments and arranged for shape, cooking tools, and pre-treatment. AA was measured by gas chromatography-mass spectrometer (GC-MS) following matrix-solid phases extraction and bromination steps. The impact on human health was estimated through a deterministic approach based on margin of exposure (MOE). Results indicated statistically higher levels of AA in deep-fried potatoes (293 ± 69 µg/kg) than in baked potatoes (112 ± 29 µg/kg) and) in air-fried potatoes (32 ± 11 µg/kg). Furthermore, AA increased in potatoes fried in peanut oil compared to those in sunflower oil, and in pre-treated French fries than in chips fried in the same type of oil. Carcinogenic risk emerged for consumers, except for those consuming standard portions of air-fried potatoes. Overall, this study provides data supporting mitigation measures for AA and related health concerns.
2025
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment / Velotto, Salvatore; Squillante, Jonathan; Coppola, Lucia; Romano, Annalisa; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - 139:(2025). [10.1016/j.jfca.2024.107031]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/989420
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