. 2024 Jan 11;10:1297069. doi: 10.3389/fnut.2023.1297069

TABLE 1.

Acrylamide content of potatoes according to cooking techniques and pre-treatment procedure.

Cooking method	Pre-treatment	Acrylamide content (μ g/kg)
		Mean ± SD	M (IQR)	P-values^**	P-values^***
Air frying	Soaking^a	10.49 ± 8.86	9.57 (6.01)	p = 0.629	a-b, p = 0.057
Air frying	Washing^d	13.45 ± 6.45	13.19 (12.27)	p = 0.629	a-c, p = 0.700
Deep frying	Soaking^b	1.18 ± 0.18	1.18 (0.35)	p = 0.029^*	b-c, p = 0.057
Deep frying	Washing^e	16.69 ± 6.12	17.11 (11.71)	p = 0.029^*	d-e, p = 0.686
Oven frying	Soaking^c	5.87 ± 4.85	4.46 (3.15)	p = 0.400	d-f, p = 0.200
Oven frying	Washing^f	8.59 ± 2.87	8.95 (5.30)	p = 0.400	e-f, p = 0.057

IQR, inter quantile range; SD, standard deviation. The superscript letters “a, b, c, d, e, f” indicate whether there is statistical significance for similar pre-treatments in different cooking methods.

*p < 0.05.

**The P-values expresses the difference between soaking and washing in the same cooking method.

***The P-values expresses the difference among different cooking methods in the same pretreatment category.