Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

Abstract

Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep-frying and 1.5 h for pan-frying. During deep-frying, total tocochromanol decreases to about half (25 mg per 100 g) of the initial value, pan-frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan-frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene. Practical Applications: This is the first systematic work comparing alkylbenzenes evolution under different frying conditions. Different from previous works, frying experiments are carried out following the indication of many European countries that recommend using temperature lower than 180°C. The amount of alkylbenzenes assumed through a standard portion of fried potatoes (200 g) is assessed, which is relevant for evaluating dietary exposure to these contaminants.

Determining MOSH and MOAH with High Sensitivity in Vegetable Oil─A New, Reliable, and Comparable Approach Using Online LC–GC–FID─Evaluation of Method Precision Data

“…Harsh refining conditions during palm oil production could have led to a formation of aromatic ring structures. Fatty acids are known to be precursors of aromatic structures formed at high temperatures for example during frying. , Since refined palm oil was also submitted to high temperatures during bleaching and deodorization, unsaturated fatty acids as well as oxidized structures of naturally occurring unsaturated hydrocarbons such as carotenes and squalene could have formed these structures. Area (b) was attributed to mass fragments found at m / z 253, which were assumed in the literature to be possible squalene derivatives and were found in refined hazel nut and olive pomace oils .…”

Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex

“…Frying is a popular cooking method to confer tasty flavor, golden color, and a crispy surface to food. During frying and deep frying, the temperature is maintained 180‐200 °C 55 . The temperature is even higher as 230°C for roasting chicken 56 .…”