Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying
This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries. Four vegetable oils namely palm olein, red palm olein, soybean and sunflower oil were subjected to 80 frying cycles ov...
| Main Authors: | , , , , , |
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| Format: | Article |
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Malaysian Palm Oil Board
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100426/ |
| _version_ | 1848863321024888832 |
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| author | Su, Lee Kuek Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sanny, Maimunah |
| author_facet | Su, Lee Kuek Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sanny, Maimunah |
| author_sort | Su, Lee Kuek |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries. Four vegetable oils namely palm olein, red palm olein, soybean and sunflower oil were subjected to 80 frying cycles over five consecutive days. The FAC was analysed in the fresh oil (before frying) and 80th frying cycles while TPC was quantified for every 16th frying cycle. The saturated fatty acids (SFA) significantly increased over 80 frying cycles; however, polyunsaturated fatty acids (PUFA) demonstrated a significant reduction. A strong positive correlation (r=0.864, p≤0.05) was observed between acrylamide content and PUFA whereas a weak positive but significant correlation for SFA (r=0.284, p≤0.05) and monounsaturated fatty acids (MUFA) (r=0.358, p≤0.05). Polymerised triacylglycerols (PTAG), oxidised triacylglycerols (OxTAG), and diacylglycerols (DAG) were significantly increased over frying cycles. A weak but significant negative correlation (r=-0.269, p≤0.05) was observed between PTAG in oils and acrylamide in French fries. FAC and PTAG significantly contributed to the formation of acrylamide in French fries. This indicates that lipid oxidation, particularly tertiary oxidation, exhibits a significant contribution to acrylamide development during frying. |
| first_indexed | 2025-11-15T13:31:03Z |
| format | Article |
| id | upm-100426 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:31:03Z |
| publishDate | 2022 |
| publisher | Malaysian Palm Oil Board |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1004262023-12-15T23:11:19Z http://psasir.upm.edu.my/id/eprint/100426/ Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying Su, Lee Kuek Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sanny, Maimunah This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries. Four vegetable oils namely palm olein, red palm olein, soybean and sunflower oil were subjected to 80 frying cycles over five consecutive days. The FAC was analysed in the fresh oil (before frying) and 80th frying cycles while TPC was quantified for every 16th frying cycle. The saturated fatty acids (SFA) significantly increased over 80 frying cycles; however, polyunsaturated fatty acids (PUFA) demonstrated a significant reduction. A strong positive correlation (r=0.864, p≤0.05) was observed between acrylamide content and PUFA whereas a weak positive but significant correlation for SFA (r=0.284, p≤0.05) and monounsaturated fatty acids (MUFA) (r=0.358, p≤0.05). Polymerised triacylglycerols (PTAG), oxidised triacylglycerols (OxTAG), and diacylglycerols (DAG) were significantly increased over frying cycles. A weak but significant negative correlation (r=-0.269, p≤0.05) was observed between PTAG in oils and acrylamide in French fries. FAC and PTAG significantly contributed to the formation of acrylamide in French fries. This indicates that lipid oxidation, particularly tertiary oxidation, exhibits a significant contribution to acrylamide development during frying. Malaysian Palm Oil Board 2022-12 Article PeerReviewed Su, Lee Kuek and Ahmad Tarmizi, Azmil Haizam and Abd Razak, Raznim Arni and Jinap, Selamat and Norliza, Saparin and Sanny, Maimunah (2022) Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying. Journal of Oil Palm Research, 34 (4). pp. 731-740. ISSN 2811-4701 http://jopr.mpob.gov.my/association-of-fatty-acids-and-polar-compound-fractions-with-acrylamide-formation-during-intermittent-frying/ 10.21894/jopr.2022.0018 |
| spellingShingle | Su, Lee Kuek Ahmad Tarmizi, Azmil Haizam Abd Razak, Raznim Arni Jinap, Selamat Norliza, Saparin Sanny, Maimunah Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| title | Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| title_full | Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| title_fullStr | Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| title_full_unstemmed | Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| title_short | Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| title_sort | association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying |
| url | http://psasir.upm.edu.my/id/eprint/100426/ http://psasir.upm.edu.my/id/eprint/100426/ http://psasir.upm.edu.my/id/eprint/100426/ |