Development of new potato varieties and processing technologies to reduce acrylamide formation in fried potato products depends on improved methods for rapid and accurate quantification of acrylamide to meet the high-throughput demands of breeding programs and the food industry. This study investigated the ability of near infrared spectroscopy (NIRS) to predict the concentration of acrylamide in french-fried potatoes.  Known amounts of acrylamide (50 to 8000 ppb) were spiked into a potato flour/water/acetonitrile matrix, and french-fried potatoes processed with varying pretreatments and cook times (n=84) were used for method development and validation. French-fries were analyzed for acrylamide content using gas chromatography-mass spectrometry (GC-MS).   Reflectance spectra (400-2500 nm) were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer.  NIRS was able to  clearly separate spectra of potato flour matrix spiked with 200-8000 ppb acrylamide using multiplicative scatter correction (MSC) of spectra from 1800-2300 nm. Soft independent modeling of class analogies (SIMCA) showed that NIRS could distinguish between concentrations of acrylamide in the model system with Type 1 error below 10 %.   Absorption intensities of the spectral band from 1800-2100 nm decreased, while the spectral band from 2200-2298 nm increased with increasing concentration of acrylamide in both the model system and french fries. Acrylamide content of french fries was correlated with NIR spectra regions subjected to various data pre-processing treatments to develop partial least squares regression (PLS) models.  The best model for prediction of acrylamide in french fries (n=42, R2 = 0.91) used the 700 - 2500 nm range and MSC spectra processing.  Prediction of acrylamide in validation samples (n=42) had a standard error of prediction (SEP) of 4.816 and ratio of standard deviation to SEP (RPD) of 3.64. This NIRS model for rapid and accurate prediction of acrylamide will accelerate the efforts of potato breeding programs and processing research.

Development of a near infrared (NIR) spectroscopy model for prediction of acrylamide content in french-fried potatoes

248th National Meeting (2014)

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