Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato
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- 作者：Oluwatosin E. Adedipe ; Suzanne D. Johanningsmeier ; Van-Den Truong ; G. Craig Yencho
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2016
- 出版时间：March 2, 2016
- 年：2016
- 卷：64
- 期：8
- 页码：1850-1860
- 全文大小：551K
- ISSN：1520-5118
文摘
This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50–8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography–mass spectrometry, and reflectance spectra (400–2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R2 = 0.98) and 255 μg/kg (R2 = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.