Evaluación de la contaminación por acrilamida, generada durante el proceso de fritura convencional y al vacío en chips de 7 variedades de papa (Solanum tuberosum L.)

Abstract

In this study, contamination by acrylamide in potato chips prepared by two conventional frying and vacuum processes was determined, using 7 potato varieties grown by the INIAP. The conventional frying process was carried out using Doehler's experimental plan, with two factors, time and temperature and two central points against the experimental moisture response. The choice of the optimal treatment for each variety of potato studied was based on the final moisture content after the frying process and the visual quality of the potato chips, obtaining optimum conditions of 175 Celsius degrees for 165 seconds for the Diacol varieties. Capiro, Rubí, Superchola and INIAP Victoria, 162 Celsius degrees for 188 seconds, for the Josefina and Natividad varieties and 175 Celsius degrees for 120 seconds for the INIAP Libertad variety. The acrylamide content of potato chips at optimum frying conditions was compared to the acrylamide content obtained after an overfilling process (188 Celsius degrees for 188 seconds) and a vacuum frying process (125 Celsius degrees for 6 min at 11.30 kPa). The method of determination of acrylamide developed by HPLC was able to establish a limit of detection of 1,530 micrograms kg and a limit of quantification of 5,101 micrograms kg in the standard curve, while in the contaminated food matrix the limit values of detection and quantification were 316.12 and 635.50 micrograms kg respectively. Acrylamide contents obtained for conventional frying at optimal conditions and vacuum frying were below the legal limits established by European legislation for chip-type potatoes (1000 micrograms kg) in all cases of vacuum frying, and conventional optimized. In the case of overfilling, values higher than what was allowed were found in the varieties Diacol Capiro, Rubí, INIAP Libertad and Josefina. At the other extreme, the INIAP-Natividad and Superchola varieties turned out to be ideal for processing chips as they do not present contamination in any of the treatments chosen for the study.