The present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep-fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P < 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P < 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P < 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso-leucine and cystine during ripening was positively correlated (P < 0.05, r > 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P < 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P < 0.05) with acrylamide formation, especially trans-BC (r = 0.72) and 9-cis-BC(r = 0.64).

https://dx.doi.org/10.1111/ijfs.15257

Multi standard citation

APAHarvardMLAVancouverChicagoIEEE

Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997

Rony Swennenhttps://orcid.org/0000-0002-5258-9043

Cargele Massohttps://orcid.org/0000-0002-3980-6832

Fotso Kuate, A.https://orcid.org/0000-0002-5247-7519

bernard vanlauwehttps://orcid.org/0000-0001-6016-6027

https://dx.doi.org/10.1111/ijfs.15257

Biotech and Plant Breeding; Natural Resource Management; Nutrition and Human Health; Plant Production and Health

Acrylamide; Frying; Chemical composition; Plantains; Larix eurolepis; Ripening stage

Africa; Central Africa

Cameroon

Eastern Africa Hub; Central Africa Hub

International Journal of Food Science and Technology