Abstract
French fries are very consumed food products in fast-foods, restaurants, as well in consumer households. During frying process, the chemical contaminant acrylamide is formed, which is the result of the reaction between the amino group of asparagine and the carbonyl group of reducing carbohydrates (mainly glucose, fructose and maltose). The aim of this study was to investigate the influence of potato variety (Asinaria, Marvis) and type of oil (sunflower, palm) used on the level of acrylamide formed in potatoes fried in fast-food conditions. The acrylamide content was determined by GC-MS/MS using the SPE technique. For both potato varieties, the use of sunflower oil when frying potatoes led to a higher acrylamide level (288.11 ÷ 295.86 µg/% d.m.) compared to French fries fried in palm oil (227.44 ÷ 242.82 µg/% d.m.). The acrylamide level was correlated with the content of reducing sugars in the composition of the potato variety. The Asinaria variety which had the highest content of reducing carbohydrates (3.92% d.m.) determined the highest level of acrylamide. Correlations between the level of acrylamide and color parameters L* and a* were found: as the level of acrylamide increased, the color parameter L* decreased and the parameter a* increased. The potato variety and type of oil used for frying influenced the acrylamide level formed in French fries.
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