Influence of deep-frying using various commercial oils on acrylamide formation in French fries

Abstract

This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg^–1), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg^–1). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

Keywords:

• acrylamide
• heat transfer coefficient
• peroxide value
• commercial oils

Acknowledgement

The authors thank to McDonald’s (China) for its availability in carrying out the trials and for its cooperation.

Additional information

Funding

This study was financially supported by the National Natural Science Foundation of China [grant number 31471617].