Reduction of acrylamide formation by vanadium salt in potato French fries and chips

► Acrylamide formation in asparagine (Asp)/glucose model reaction was inhibited by VOSO4. ► VOSO4 reduced acrylamide formation in potato French fries and chips. ► Spectrophotometric analysis revealed the formation of Asp-vanadyl (VO2+) complex. ► Formation of Asp-VO2+ complex and lowering of pH led to acrylamide reduction.