Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.
Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.
Mestdagh
Frédéric J
FJ
Laboratory of Food Chemistry, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
De Meulenaer
Bruno
B
Van Poucke
Christof
C
Detavernier
Christ'l
C
Cromphout
Caroline
C
Van Peteghem
Carlos
C
D020106:Acrylamide / Q000138:chemical synthesis*; D004042:Dietary Fats, Unsaturated / Q000494:pharmacology*; D006358:Hot Temperature; D000073878:Palm Oil; D010232:Paraffin / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013024:Soybean Oil / Q000737:chemistry
D004042:Dietary Fats, Unsaturated; D010938:Plant Oils; D020106:Acrylamide; D000073878:Palm Oil; D013024:Soybean Oil; D010232:Paraffin