Costa Rican crisp products: incidence of acrylamide and evaluation of their respective raw materials

Abstract

The study's main objective was to quantify the acrylamide (ACR) content in potato, plantain, and cassava crisps—products widely consumed in Costa Rica. ACR, a possible carcinogen according to various global organizations, is generated during the Maillard reaction when foods rich in asparagine (ASN) and reducing sugars are subjected to temperatures above 120 °C. Methods: Using GC-MS analysis on n = 54 samples (24 potatoes, 18 plantains, and 12 cassavas), it was determined that ACR levels fell within the ranges established by international bodies such as CODEX and the FDA. However, one potato product was identified with an ACR concentration that significantly exceeded the 750-µg kg⁻¹ limit stipulated in Recommendation (EU) 2019/1888. For plantain and cassava chips, which currently have no specific regulations, the results showed ACR content to be significantly lower compared to potato crisps. Results: The findings demonstrated a significant correlation between the initial asparagine content and ACR formation in potato crisps, a relationship not observed with reducing sugars. In contrast, no direct correlation was found between precursors and ACR in plantain chips. The analysis also revealed that, in addition to asparagine concentration, the crips´surface-to-volume ratio is a crucial physical parameter for minimizing ACR formation. Conclusion: The data obtained on daily ACR intake will serve as a valuable input for future risk studies in the Costa Rican population, suggesting that plantain and cassava chips are a safer alternative due to their lower ACR content.