Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Abstract

BackgroundThis study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.MethodsThree vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.ResultsThe effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g−1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.ConclusionThe use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

“…Meanwhile, red palm oil contains 600 µg/mL carotenes and 900 µg/mL total vitamin E [ 62 ]. However, the finding contradicts previous findings reported by Kamarudin, Jinap, Sukor, Foo, and Sanny [ 59 ], who showed that the lowest acrylamide was formed when “Carotino” red palm oil was used for the deep-fat frying of French fries because of its high level of antioxidants. This result might be due to the different grade of RPO used in the present study, i.e., industrial-grade RPO containing 100% RPO, in contrast to the Carotino red palm oil, i.e., a blend of 20% RPO with canola oil [ 59 ].…”

“…However, the finding contradicts previous findings reported by Kamarudin, Jinap, Sukor, Foo, and Sanny [ 59 ], who showed that the lowest acrylamide was formed when “Carotino” red palm oil was used for the deep-fat frying of French fries because of its high level of antioxidants. This result might be due to the different grade of RPO used in the present study, i.e., industrial-grade RPO containing 100% RPO, in contrast to the Carotino red palm oil, i.e., a blend of 20% RPO with canola oil [ 59 ]. Thus, it is postulated that the higher amount of vitamin E level in the industrial-grade RPO used in this study reacted as pro-oxidants instead of anti-oxidants per Kamarudin et al [ 59 ].…”

“…The relative degree of unsaturation in vegetable oils, from the lowest to the highest, is as follows: PO < RPO < SBO < SFO. Previous researchers who studied the effect of the unsaturation level of vegetable oils on acrylamide did not use SFO but mostly compared the performance of PO to represent less saturated oil, with SBO, to represent more unsaturated oils [ 22 , 59 ]. For example, Daniali, Jinap, Hajeb, Sanny, and Tan [ 23 ] reported lower production of acrylamide using less unsaturated cooking oil compared to more unsaturated cooking oil.…”

“…This result might be due to the different grade of RPO used in the present study, i.e., industrial-grade RPO containing 100% RPO, in contrast to the Carotino red palm oil, i.e., a blend of 20% RPO with canola oil [ 59 ]. Thus, it is postulated that the higher amount of vitamin E level in the industrial-grade RPO used in this study reacted as pro-oxidants instead of anti-oxidants per Kamarudin et al [ 59 ]. The higher total vitamin E content, as well as the higher level of unsaturation in soybean oil compared to palm oil as discussed above, might also explain the findings of the present study where higher acrylamide concentration was found in the nuggets when SBO (613 ng/g) was used rather than PO (327 ng/g).…”

Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System

“…Li et al [11] showed that the addition of Vitamin E (0.1 mg kg −1 ) to a cookie formula reduced acrylamide formation by 49.6%. In another study, Kamarudin et al [12] reported that the effect of the fat-soluble antioxidants in Carotino red palm oil was more apparent when a prolonged frying time was used for 10 consecutive frying sessions of French fries. Further, Kuek et al [13] observed acrylamide concentration in French fries decreased up to the 48th frying cycle, using red palm super olein (industrial grade).…”