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

被引:5
|
作者
Gertz, Christian [1 ]
Aladedunye, Felix [2 ]
Popp, Martin [3 ]
Matthaeus, Bertrand [4 ]
机构
[1] Maxfry GmbH, Grabenstr 3, D-58095 Hagen, Germany
[2] Feal Stabil Consults, 112 13 ST N, Lethbridge, AB T1H2R4, Canada
[3] ZHAW Life Sci & Facil Management, Forschgrp Lebensmittel Sensor, CH-8820 Wadenswil, Switzerland
[4] Max Rubner Inst, Dept Safety & Qual Cereals, Schutzenberg 12, D-32756 Detmold, Germany
关键词
acid values; acrylamide; frying; oxidation; HEATED POTATO PRODUCTS; VEGETABLE-OILS; SUNFLOWER OIL; DEEP; ACROLEIN; WATER; ACIDS; MODEL;
D O I
10.1002/ejlt.202200144
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 degrees 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 degrees 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.
引用
收藏
页数:10
相关论文
共 50 条
  • [31] Acrylamide Formation in Foods: Role of Composition and Processing
    Gokmen, Vural
    EMERGING AND TRADITIONAL TECHNOLOGIES FOR SAFE, HEALTHY AND QUALITY FOOD, 2016, : 67 - 80
  • [32] Effect of Microwave Heating on the Acrylamide Formation in Foods
    Michalak, Joanna
    Czarnowska-Kujawska, Marta
    Klepacka, Joanna
    Gujska, Elzbieta
    MOLECULES, 2020, 25 (18):
  • [33] Effect of additives on fat uptake and sensory quality of deep fried foods
    Gowri, B. S.
    Begum, Khyrunnisa
    Saraswathi, G.
    Prakash, Jamuna
    NUTRITION & FOOD SCIENCE, 2008, 38 (03): : 222 - 228
  • [34] The application of pretreatments for producing low-fat fried foods: A review
    Dehghannya, Jalal
    Ngadi, Michael
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2023, 140
  • [35] Low-fat fried foods with edible coatings: Modeling and simulation
    Williams, R
    Mittal, GS
    JOURNAL OF FOOD SCIENCE, 1999, 64 (02) : 317 - 322
  • [36] Analysis of acrylamide and mechanisms of its formation in deep-fried products
    Gertz, C
    Klostermann, S
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2002, 104 (11) : 762 - 771
  • [37] Effects of flour sources on acrylamide formation and oil uptake in fried batters
    Shih, FF
    Boué, SM
    Daigle, KW
    Shih, BY
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2004, 81 (03) : 265 - 268
  • [38] Variation in tuber components affecting acrylamide formation and colour in fried potato
    Olsson, K
    Svensson, R
    Roslund, CA
    Proceedings of the Meeting of the Physiology Section of the European Association for Potato Research, 2005, (684): : 159 - 164
  • [39] Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips
    Zeng, Xiaohui
    Cheng, Ka-Wing
    Jiang, Yue
    Lin, Zhi-Xiu
    Shi, Jian-Jun
    Ou, Shi-Yi
    Chen, Feng
    Wang, Mingfu
    FOOD CHEMISTRY, 2009, 116 (01) : 34 - 39
  • [40] Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips
    Yang, Yali
    Shen, Hailiang
    Liu, Ting
    Wen, Yaoyao
    Wang, Furong
    Guo, Yurong
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021, 101 (03) : 937 - 946