Tocochromanol content in commercially prepared fried foods

Abstract

In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks. The total tocochromanol content of the french fries varied in the range of 1.7–96.9 mg/kg, α-tocopherol 0.3–76.1 mg/kg, and vitamin E (expressed in α-tocopherol equivalents) 0.6–76.4 mg/kg. The total content of tocochromanols in the fried snack products varied in the range of 39.9–204.6 mg/kg, α-tocopherol 20.4–133.7 mg kg, and vitamin E 29.8–134.6 mg α-tocopherol equivalent/kg. After a comparison of fat content, and taking into account the reference intake of fat and vitamin E, the french fries were generally a worse source of vitamin E than fat. The fried snack products were usually a better source of vitamin E than fat. In the both types of fried foods, the total content of tocochromanols was most influenced by the total content of fat. The content of α-tocopherol and the vitamin E content were mainly affected by the kind of fat (oil) used for frying.

Loss of Vitamin E While Baking and Heating French Fries

“…However, as Table 1 illustrates, the content of tocochromanols in the analyzed samples is within a relatively wide range. This concurs with a previous study about fried French fries from various restaurants and fast food establishments, fried potato chips and other similar fried snack products from the common market network [19]. * % in fat-percentage of polymerized TAG of the total amount of TAG; %-percentage of individual fatty acid in the total amount of fatty acids; SFA-saturated; O-oleic; L-linoleic; ALA-linolenic; TFA-trans-unsaturated fatty acid.…”

“…The polymerized triacylglycerols (pTAG) were determined using high-performance size exclusion chromatography with refractometric detection as described by Sabolová et al [19]. Polymerized triacylglycerol analyses were carried out in duplicate.…”

“…Fatty acids were first converted into fatty acid methyl esters according to EN ISO 12966-2:2011 [20] and then analyzed using gas chromatography (Agilent 6890; Agilent Technologies, USA) with a flame ionization detector under the conditions described by Sabolová et al [19]. Fatty acid analyses were carried out in duplicate.…”

Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

“…From the dependencies found in this study between the formation of pTAG and tocopherols depletion it can also be concluded that the content of tocopherols (vitamin E) can be significantly influenced by the fats or oils used in frying and, furthermore, will be generally lower in foods fried in fats or oils with a higher degree of saturation and/or a lower initial content of antioxidants. This assumption has been confirmed in some studies (Eitenmiller & Lee 2004d;Sabolová et al 2018). For example, Sabolová et al (2018) documented that vita-min E content in α-tocopherol equivalents (as well as α-tocopherol) in commercially prepared French fries and potato chips fried in palm oil was typically lower than in the above products fried in rapeseed or sunflower oils (Sabolová et al 2018).…”

“…This assumption has been confirmed in some studies (Eitenmiller & Lee 2004d;Sabolová et al 2018). For example, Sabolová et al (2018) documented that vita-min E content in α-tocopherol equivalents (as well as α-tocopherol) in commercially prepared French fries and potato chips fried in palm oil was typically lower than in the above products fried in rapeseed or sunflower oils (Sabolová et al 2018).…”