Abstract
Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation (P<0.01) was established (r = 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (r = 0.8985, P<0.01) and 176 °C (r = 0.9949, P<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.
