Effect of Repeated Deep-Fat Frying of French Fries in Sunflower and Palm Oils on the Acrylamide Content

Abstract

The study aimed to investigate the influence of repeated frying processes of potatoes in a fryer on the acrylamide content of French fries. For deep-frying, potatoes of the Asinaria variety, sunflower and palm oils were used. For each oil type, five frying cycles at 170°C, for 6 min were performed and the acrylamide content of the final product was analyzed using the solid phase extraction (SPE) technique and the GC-MS/MS method. The acrylamide content increased in the case of sunflower oil in the first three frying cycles, while for palm oil it increased in the fourth frying cycles, then a decrease was recorded. The mean acrylamide content of French fries samples fried in sunflower oil (1477.07 μg/kg) was higher than the one of French fries fried in palm oil (1258.95 μg/kg). For all samples analyzed, the acrylamide content exceeded the benchmark level of 500 μg/kg settled by the EU 2017/2158. The acrylamide content of French fries was correlated with the color parameter L*.

The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

“…The mean acrylamide content of potatoes fried in sunflower oil (1477.07 ± 178.64 μg kg −1 ) was higher than the one obtained when palm oil (1258.95 ± 121.01 μg kg −1 ) was used. [18] Similar results were obtained with sunflower, rapeseed, and HOSO sunflower oil as well as palm olein and tallow. [19] Ahmad et al (2021) [20] studied the effect of palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO) on acrylamide formation during the intermittent frying with 80 cycles of beef nuggets.…”

“…The mean acrylamide content of potatoes fried in sunflower oil (1477.07 ± 178.64 µg kg −1 ) was higher than the one obtained when palm oil (1258.95 ± 121.01 µg kg −1 ) was used. [ 18 ] Similar results were obtained with sunflower, rapeseed, and HOSO sunflower oil as well as palm olein and tallow. [ 19 ] Ahmad et al.…”