Volume 3 Number 4 (Jul. 2013)
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IJBBB 2013 Vol.3(4): 318-321 ISSN: 2010-3638
DOI: 10.7763/IJBBB.2013.V3.222

Risk Assessment of Acrylamide Intake from Deep-Fat Fried Potatoes in Latvia

I. Murniece, D. Karklina, R. Galoburda, and D. Santare
Abstract—Consumption of fried potatoes in Latvia is the highest compared to Nordic and the other two Baltic countries. Therefore acrylamide intake from fried potatoes in the population might be high as well. The aim of the research was to analyse the risk assessment of acrylamide intake from deep-fat fried potatoes in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. Acrylamide was extracted from potatoes by solid phase extraction and the acrylamide content was determined by LC-MS/MS. Acrylamide content significantly differs (p<0.05) in potatoes by variety and by time. A male takes up 1.9 times more acrylamide from French fries than an adult female.

Index Terms—Acrylamide, deep-fat frying, potatoes, risk assessment.

I. Murniece, D. Karklina, and R. Galoburda are with Latvia University of Agriculture, Faculty of Food Technology, Liela street 2, Jelgava, LV-3001, Latvia (e-mail: irisa.murniece@llu.lv, daina.karklina@llu.lv, ruta.galoburda@llu.lv).
D. Santare is with Assessment and Registration Department, Peldu street 30, Riga, LV-1050, Latvia (e-mail: dace.santare@pvd.gov.lv).

Cite:I. Murniece, D. Karklina, R. Galoburda, and D. Santare, "Risk Assessment of Acrylamide Intake from Deep-Fat Fried Potatoes in Latvia," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 318-321, 2013.

General Information

ISSN: 2010-3638
Frequency: Bimonthly (2011-2015); Quarterly (Since 2016)
DOI: 10.17706/IJBBB
Editor-in-Chief: Prof. Ebtisam Heikal 
Abstracting/ Indexing: Electronic Journals Library, Chemical Abstracts Services (CAS), Engineering & Technology Digital Library, Google Scholar, and ProQuest.
E-mail: ijbbb@iap.org
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