Development of study on pretreatment conditions that enhance the functionality and safety of potatoes

2020 Fiscal Year Final Research Report

• Project/Area Number: 19K23282
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Multi-year Fund
• Review Section: 0108:Sociology and related fields
• Research Institution: Shizuoka Prefectural Research Institute of Agriculture and Forestry
• Principal Investigator: Kosugi Toru 静岡県農林技術研究所, 加工技術科, 科長 (60426468)
• Project Period (FY): 2019-08-30 – 2021-03-31
• Keywords: ジャガイモ / GABA / アクリルアミド / 低温スチーマー / 品種・系統 / グルタミン酸 / DPPH活性 / 抗酸化能

Outline of Final Research Achievements

This study aimed to elucidate the pretreatment conditions that achieve both, an increase in GABA level and a decrease in the carcinogen acrylamide (AA) level in potatoes.
In a survey of five varieties, GABA level was higher in the potato variety, ‘Red Jagata’, followed by the potato variety, ‘Orand’. Potatoes of the variety ‘Danshaku’ were treated with low temperature steaming under both, aerobic and anaerobic conditions at varying temperature (45－70 ℃) and time (5－30 minutes) conditions. Since the level of GABA increased and that of the reducing sugar of the AA-producing substance decreased in the aerobic 55 ℃, 5-minute treatment group, it was concluded that this condition was suitable for the pretreatment process. The potatoes of the varieties ‘Danshaku’, ‘Red Jagata’, and ‘Orand’ were pre-treated with low-temperature steaming under aerobic conditions at 55 ℃ for 5 minutes and then fried at 180 ℃ for 3 minutes. As a result, the levels of AA decreased.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

本研究は、ジャガイモのGABA増加と調理時に生成する発がん性物質アクリルアミド含量の低減を両立する、前処理条件を解明するものである。今回の研究により、品種・系統間で差はあったものの、低温スチーム前処理で、還元糖やアクリルアミドが低下傾向になり、揚げ処理後に生成するアクリルアミドの低減効果が認められた。アクリルアミドの摂取を減らすという発がん性物質の低減の観点から、意義は大きく食の安全にも繋がる。本研究の加工処理方法の食品現場での利用は、揚げ処理後のGABAの減少などの改善点はあるもののこれらを解決することで、安全性が高く高血圧症予防効果がある商品開発が今後実現できると考えられる。