The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Abstract

In the literature, the effects of different frying oil types and consecutive frying sessions on acrylamide formation are still controversial. In this study, 8 consecutive frying sessions were applied with 4 different commercial oil products (sunflower oil, olive oil, corn oil, hazelnut oil) known to be used in French fries, and the formed acrylamide level in French fries was determined by LC–MS/MS. The relationship between variables was analyzed statistically. Acrylamide levels were measured as 890−1200 μg/kg in sunflower oil, 892−1163 μg/kg in olive oil, 981−1299 μg/kg in corn oil, and 779−1120 μg/kg in hazelnut oil. The poly-unsaturated fatty acid ratio of frying oil is thought to have a positive effect on acrylamide formation. The consecutive use of frying oil significantly affected acrylamide formation in French fries. In this study, consumers may be advised to use hazelnut and olive oil, and avoid corn oil, according to acrylamide levels detected in the French fries. Nevertheless, frying oil should not be used consecutively in French fries. These results can be used in studies to reduce acrylamide exposure from French fries.