Abstract
BackgroundThis study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.MethodsThree vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.ResultsThe effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g−1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.ConclusionThe use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.
Highlights
Acrylamide, a probable carcinogen was discovered by Swedish National Food Authority in 2002 in a variety of baked and fried foods cooked at high temperature
We report that fat-soluble anti-oxidants in vegetable oils do contribute to significant differences in acrylamide concentrations during the deep-fat frying of French fries
The overall results of this study suggest that the use of red palm oil for deep-fat frying French fries can be used as a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on inhibiting acrylamide formation
Summary
Acrylamide, a probable carcinogen was discovered by Swedish National Food Authority in 2002 in a variety of baked and fried foods cooked at high temperature. International Agency for Research on Cancer (IARC) classified acrylamide as a potential carcinogen to human (Group 2A) based on its carcinogenicity in rodents [2]. High intake of acrylamide could increase the risk of kidney and breast cancer [4, 5]. Plant-based foods that are dense in carbohydrate such as potatoes, cereals and many more served as a source of formation of acrylamide. French fries are a potato-based product that contains. This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries
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