Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries

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• 作者：Fré ; dé ; ric J. Mestdagh ; Bruno De Meulenaer ; Christof Van Poucke ; Christ'l Detavernier ; Caroline Cromphout ; and Carlos Van Peteghem
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：July 27, 2005
• 年：2005
• 卷：53
• 期：15
• 页码：6170 - 6174
• 全文大小：149K
• 年卷期：v.53,no.15(July 27, 2005)
• ISSN：1520-5118

文摘

Acrylamide formation was studied by use of a new heating methodology, based on a closed stainlesssteel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequentlyheated in the reactor. This procedure was first tested for its repeatability. By use of this experimentalsetup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminatingsome variable physical and chemical factors during the frying process, such as heat flux and waterevaporation 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 resultsobtained from the experiments with the tubular reactor were compared with standardized French frypreparation tests. In both cases, no significant difference in acrylamide formation could be foundbetween the various heating oils applied. Consequently, the origin of the deep-frying vegetable oilsdid not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, whenartificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide weredetected, compared to oil-containing mixtures.Keywords: Acrylamide formation; food; modeling; oil type; LC-MS/MS