Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps

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• 作者：Aurora Napolitano ; Francisco Morales ; Raffaele Sacchi ; Vincenzo Fogliano
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：March 26, 2008
• 年：2008
• 卷：56
• 期：6
• 页码：2034 - 2040
• 全文大小：353K
• 年卷期：v.56,no.6(March 26, 2008)
• ISSN：1520-5118

文摘

In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 °C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.