The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Institute of Food Technologists
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35729/ http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf |
| _version_ | 1848848135958298624 |
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| author | Lim, Pek Kui Selamat, Jinap Sanny, Maimunah Tan, Chin Ping Khatib, Alfi |
| author_facet | Lim, Pek Kui Selamat, Jinap Sanny, Maimunah Tan, Chin Ping Khatib, Alfi |
| author_sort | Lim, Pek Kui |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected. |
| first_indexed | 2025-11-15T09:29:42Z |
| format | Article |
| id | upm-35729 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:29:42Z |
| publishDate | 2014 |
| publisher | Institute of Food Technologists |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-357292019-11-26T07:22:20Z http://psasir.upm.edu.my/id/eprint/35729/ The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips Lim, Pek Kui Selamat, Jinap Sanny, Maimunah Tan, Chin Ping Khatib, Alfi The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected. Institute of Food Technologists 2014-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf Lim, Pek Kui and Selamat, Jinap and Sanny, Maimunah and Tan, Chin Ping and Khatib, Alfi (2014) The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Journal of Food Science, 79 (1). T115-T121. ISSN 0022-1147; ESSN: 1750-3841 http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract 10.1111/1750-3841.12250 |
| spellingShingle | Lim, Pek Kui Selamat, Jinap Sanny, Maimunah Tan, Chin Ping Khatib, Alfi The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips |
| title | The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips |
| title_full | The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips |
| title_fullStr | The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips |
| title_full_unstemmed | The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips |
| title_short | The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips |
| title_sort | influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (ipomoea batatas l. lam) chips |
| url | http://psasir.upm.edu.my/id/eprint/35729/ http://psasir.upm.edu.my/id/eprint/35729/ http://psasir.upm.edu.my/id/eprint/35729/ http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf |