The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

Abstract

The current study investigates to what extent the reaction products of thermal degradation directly influence acrylamide formation in French fries. The frying tests at 170 and 180 °C are carried out with rapeseed oil for 32 h with 128 frying cycles. Acrylamide content in French fries is determined by LC-MS/MS. Oxidative and thermal degradation is followed by measuring total polar compounds (TPC), di-and polymerized triacylglycerols (DPTG), monomer oxidized triacylglycerols (MONOX), p-anisidine value (AnV), mono and di-acyl-glycerols (MAG and DAG), acid value (AV), epoxy fatty acids, iodine value (IV), saponification value, and fatty acid composition. During frying, the nature and degradation level of the frying medium have a direct impact on acrylamide formation. It can be shown that the pH-dependent reaction is strongly inhibited at acid values above 0.5 mg KOH g −1 oil. Acidity measured as AV or FFA is mainly caused by oxidation, and less so by hydrolysis of triacylglycerols (TAG) as assumed up to now. Obviously, acid functional groups formed by oxidation of unsaturated fatty acids bound in TAG can act not only as catalyst for dimerization of TAG but also interact with asparagine as most important precursor for acrylamide formation so that no reaction with carbonyl groups for the formation of acrylamide is necessary. Practical applications: The same acidic functional groups that are known to catalyze the formation of dimeric TAG under frying conditions (160-190 °C, access of oxygen) in a nonradical mechanism apparently can also deactivate asparagine by protonization as a potential precursor for the formation of acrylamide. It is recommended not to reduce acidity of used frying oil by active filter aids below AV ≥ 0.5 as it helps to reduce acrylamide contamination of fried food.

Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

“…It is well known that the oxidative rate of lipids is related to the ratio of poly- and mono-unsaturated fatty acids [ 68 , 69 , 70 ]. Under the proposed treatment, a general decrease in all studied fatty acids with time was observed for the control and formulations of OE, except for the saturated palmitic fatty acid.…”

The Influence of Ultra-Processed Food on Colorectal Cancer: A Systematic Review

“…These types of food exhibit low nutritional quality, a high glycaemic load, and insufficient fibre and micronutrients, predisposing people to an increased risk of CRC. In addition, there is an association between colorectal tumours and chronic inflammation [2,4,6,[8][9][10]. Specific diet patterns can increase chronic inflammation by altering the microbiota of the body, thereby promoting the onset of tumours and precancerous lesions.…”

“…The pathogenic effect of UPFs derives from their chemical compositions, since they contain substances such as acrylamide, polycyclic aromatic hydrocarbons, or heterocyclic amines (carcinogenic toxic products), which are generated due to the high temperatures reached during meat processing. The use of artificial sweeteners, such as sucralose, aspartame, saccharin, and others, modify the microbiota, as well as the use of colorants and emulsifiers, such as lecithin, carboxy methylcellulose, and guar gum, among others, which are widely used by the industry to improve UPFs' organoleptic properties and appearance and extend their expiration dates [10][11][12][13].…”

“…This diet pattern modifies and disrupts the microbiota, which plays a crucial role in protecting individuals against pathogens [15,18]. The consumption of UPFs allows for the production of genotoxins and carcinogenic microbial metabolites, creating a pathological scenario that can favour the development of colorectal tumorigenesis (eubiosis) [8,10].…”