616
Views
19
CrossRef citations to date
0
Altmetric
Original Articles

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

, , , &
Pages 1083-1088 | Received 10 Mar 2015, Accepted 21 Apr 2015, Published online: 21 May 2015

References

  • AOCS. 2003. AOCS official method Cd 8b −53 Peroxide Value Acetic Acid-Chloroform Method. Official methods and recommended practices of the AOCS. Champaign, IL.
  • AOCS. 2005. AOCS official method Ce 1b −89 Fatty Acid Composition by GLC. Official methods and recommended practices of the AOCS. Champaign, IL.
  • AOCS. 2009. AOCS official method Cd 20 −91 Determination of polar compounds in frying fats. Official methods and recommended practices of the AOCS. Compaign, IL.
  • Arribas-Lorenzo G, Fogliano V, Morales FJ. 2009. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. Eur Food Res Technol. 229:63–72.
  • Bouchon P, Aguilera JM, Pyle DL. 2003. Structure oil-absorption relationships during deep-fat frying. J Food Sci. Nov–Dec; 68:2711–2716.
  • Capuano E, Oliviero T, Öç A, Gökmen V, Fogliano V. 2010. Lipid oxidation promotes acrylamide formation in fat-rich model systems. Food Res Int. 43:1021–1026.
  • Debnath S, Rastogi NK, Gopala Krishna AG, Lokesh BR. 2012. Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: an Indian traditional fried food. Food Bioprod Process. 90:249–256.
  • Dobargarnes MC, Márquez-Ruiz G. 1998. Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites. May-Aug; 49:331–335.
  • Ehling S, Hengel M, Shibamoto T. 2005. Formation of acrylamide from lipids. In: Friedman M, Mottram D, editors. Chemistry and safety of acrylamide in food. New York: Springer; p. 223–233.
  • Franke K, Sell M, Reimerdes EH. 2005. Quality related minimization of acrylamide formation - An integrated approach. In: Friedman M, Mottram D, editors. Chemistry and safety of acrylamide in food. New York: Springer; p. 357–369.
  • Freedman MR, Keast DR. 2011. White potatoes, including French fries, contribute shortfall nutrients to children’s and adolescents’ diets. Nutr Res. Apr; 31:270–277.
  • Gertz C. 2004. Optimising the baking and frying process using oil-improving agents. Eur J Lipid Sci Technol. 106:736–745.
  • Gertz C, Klostermann S. 2002. Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur J Lipid Sci Technol. Nov; 104:762–771.
  • Gertz C, Klostermann S, Parkash Kochhar S. 2003. Deep frying: the role of water from food being fried and acrylamide formation. Oléagineux, Corps Gras, Lipides. 10:297–303.
  • Gökmen V, Palazoğlu TK, Şenyuva HZ. 2006. Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries. J Food Eng. 77:972–976.
  • IARC. 1994. Acrylamide. International agency for research on cancer. France: Lyon.
  • Lim PK, Jinap S, Sanny M, Tan CP, Khatib A. 2014. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. J Food Sci. Jan; 79:T115–T121.
  • Matthaus B, Haase NU, Vosmann K. 2004. Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. Eur J Lipid Sci Technol. Nov; 106:793–801.
  • Medeiros Vinci R, Mestdagh F, De Meulenaer B. 2012. Acrylamide formation in fried potato products – present and future, a critical review on mitigation strategies. Food Chem. 133:1138–1154.
  • Mestdagh F, De Meulenaer B, Van Peteghem C. 2007. Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. Food Chem. 100:1153–1159.
  • Mestdagh FJ, De Meulenaer B, Van Poucke C, Detavernier C, Cromphout C, Van Peteghem C. 2005. Influence of oil type on the amounts of acrylamide generated in a model system and in French fries. J Agric Food Chem. Jul; 53:6170–6174.
  • Perkins E. 1967. Formation of non-volatile decomposition products in heated fats and oils. Food Technol. 21:125–130.
  • Purlis E. 2012. Baking process design based on modelling and simulation: towards optimization of bread baking. Food Control. Sep; 27:45–52.
  • Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert M-C, Riediker S. 2002. Food chemistry: acrylamide from maillard reaction products. Nature. Oct; 419:449–450.
  • Stadler RH, Scholz G. 2004. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutr Rev. Dec; 62:449–467.
  • Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem. Aug; 50:4998–5006.
  • Williams J. 2005. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chem. 90:875–881.
  • Yasuhara A, Tanaka Y, Hengel M, Shibamoto T. 2003. Gas chromatographic investigation of acrylamide formation in browning model systems. J Agric Food Chem. Jul 2; 51:3999–4003.
  • Zamora R, Hidalgo FJ. 2008. Contribution of lipid oxidation products to acrylamide formation in model systems. J Agric Food Chem. Aug; 56:6075–6080.
  • Zhang Y, Jiao J, Cai Z, Zhang Y, Ren Y. 2007. An improved method validation for rapid determination of acrylamide in foods by ultra-performance liquid chromatography combined with tandem mass spectrometry. J Chromatogr A. Feb 23; 1142:194–198.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.