Acrylamide is a chemical formed during high-temperature cooking of starch-containing foods. It is produced by the Maillard reaction, in which sugars and amino acids react, and is classified as a probable carcinogen (Group 2A) by the International Agency for Research on Cancer.
After consumption, acrylamide is absorbed by the gastrointestinal tract and distributed to all organs where it is metabolised. Acrylamide and its metabolite glycylicimide are genotoxic and carcinogenic and their content must be controlled in food.
In an article recently published in the scientific journal Potato Research, by researchers from NEIKER
, the Agri-Food Research Centre of the Basque Country , it is shown that the glucose content in potatoes is highly related to the concentration of acrylamide and that the portable biosensor BIO 700 GLUCOSA is a simple and fast method to predict the acrylamide content after the industrial processing of potatoes through the quantification of glucose.