Abstract
Differences in lipid oxidation products (LOPs) and trace metal concentrations of French fry samples found between two global chain fast-food restaurants in the UK were investigated using high-resolution proton nuclear magnetic resonance (1H NMR) and inductively coupled plasma-optical emission spectrometry (ICP-OES) analyses, respectively, of extracts derived therefrom. Over the course of 3 days and 3 different diurnal time periods, samples of French fries (FFs) were analyzed, and comparisons of two different oil extraction methods were undertaken for the two restaurants involved. The magnitude of concentrations of LOPs extracted from FFs is discussed. Significant differences between 6/7 aldehyde classifications, and aluminum, manganese, vanadium, lead, iron, copper and nickel levels between samples from the two restaurants are also reported. Redox-active transition and further trace metal concentrations inversely correlated with FF oil sample LOP contents; this suggested an antioxidant rather than a pro-oxidant role for them.
Highlights
The year 2020 marks the 160th anniversary of the birth of the British Fish and Chip Shop, reputed to have begun with the opening of the first such establishment by Joseph Malin in London in 1860
Total Lipid Acylglycerol Content When expressed as a percentage of mass, the total lipid acylglycerol contents extracted from the French fries (FFs) samples obtained from fast-food restaurants X and Y varied across the days with little intra-day variation (Figure 2)
The results show that the studied trace metals quantified in oil extracts of X French fries (XFF) and Y French fries (YFF) per 30 g serving were all below the maximum limit proposed by Population Reference Intake (PRI), Food and Nutrition Board (FNB) and European Food Safety Authority (EFSA)
Summary
The year 2020 marks the 160th anniversary of the birth of the British Fish and Chip Shop, reputed to have begun with the opening of the first such establishment by Joseph Malin in London in 1860. High-temperature frying episodes trigger a complex series of oxidation and polymerization reactions, leading to a multifarious mixture of products which add to the taste, aroma and texture of fried foods. LOPs formed from this thermally-induced peroxidation of frying oil unsaturated fatty acids (UFAs) have been shown to exert both mutagenic and carcinogenic properties [1, 2]. They have potent proinflammatory actions [3, 4], increase systolic blood pressure [5], and can induce cell damage and death through the induction of chromosomal abberations [6, 7].
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