Content of polymerised triacylglycerols in fat of fried foods
Mekhanoshina Liliya, Réblová Zuzanahttps://doi.org/10.17221/372/2015-CJFSCitation:Liliya M., Zuzana R. (2016): Content of polymerised triacylglycerols in fat of fried foods. Czech J. Food Sci., 34: 211-216.
Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012–2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples).Keywords:
frying; lipid oxidation; food quality regulation; French fries; potato chips
Alexander J. C. (1981): Chemical and biological properties related to toxicity of heated fats. Journal of Toxicology and Environmental Health, 7, 125-138 https://doi.org/10.1080/15287398109529964Andrikopoulos Nikolaos K., Boskou George, Dedoussis George V. Z., Chiou Antonia, Tzamtzis Vassilios A., Papathanasiou Assimina (2003): Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece. Food Service Technology, 3, 49-59 https://doi.org/10.1046/j.1471-5740.2003.00064.xBansal Geeta, Zhou Weibiao, Barlow Philip J., Joshi Pranav, Neo Fung Leng, Lo Hui Ling (2010): Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations. Food Chemistry, 121, 621-626 https://doi.org/10.1016/j.foodchem.2009.12.076Bou R., Navas J.A., Tres A., Codony R., Guardiola F. (2012): Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers. Food Control, 27, 254-267 https://doi.org/10.1016/j.foodcont.2012.03.026Brühl Ludger (2014): Fatty acid alterations in oils and fats during heating and frying*. European Journal of Lipid Science and Technology, 116, 707-715 https://doi.org/10.1002/ejlt.201300273Camilo V.M.A., de Almeida D.T., da Araújo M.P.N., Cardoso L.A., Andrade J.C., Boneli M. (2010): Avaliação da qualidade de óleos e gorduras de fritura em bares, restaurantes e lanchonetes. Revista do Instituto Adolfo Lutz, 69: 91–98.Chow C.K. (2007): Biological effects of oxidized fatty acids. In: Chow C.K (ed.): Fatty Acids in Foods and their Health Implications. Boca Raton, CRC Press: 855–878.Dobarganes M. C., Márquez-Ruiz G. (): Calidad de las grasas de fritura en el sector de restauración de Andalucía. Grasas y Aceites, 46, 115-120 https://doi.org/10.3989/gya.1995.v46.i2.913Dobarganes M.C., Márquez-Ruíz G. (1998): Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites, 49: 331–335. https://doi.org/10.3989/gya.1998.v49.i3-4.735Esterbauer H. (1993): Cytotoxicity and genotoxicity of lipid-oxidation products. The American Journal of Clinical Nutrition, 57: 779S–785S.Ferreira Débora Rezende, Beléia Adelaide Del Pino, Silva Rui Sérgio dos Santos Ferreira da (2014): Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks. Food Science and Technology (Campinas), 34, 32-37 https://doi.org/10.1590/S0101-20612014005000014Freire Poliana Cristina Mendonça, Lobo Lorrany Cristina Boel, Freitas Giselle da Silva, Ferreira Tânia Aparecida Pinto de Castro (2013): Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil. Food Science and Technology (Campinas), 33, 569-576 https://doi.org/10.1590/S0101-20612013005000078Gertz Christian (2014): Fundamentals of the frying process*. European Journal of Lipid Science and Technology, 116, 669-674 https://doi.org/10.1002/ejlt.201400015Izaki Yaeko, Yoshikawa Shunichi, Uchiyama Mitsuru (1984): Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats. Lipids, 19, 324-331 https://doi.org/10.1007/BF02534782Kubow S. (1990): Toxicity of dietary lipid peroxidation products. Trends in Food Science & Technology, 1: 67–71.Masson L., Robert P., Izaurieta M., Romero N. (): Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.. Grasas y Aceites, 50, 460-468 https://doi.org/10.3989/gya.1999.v50.i6.695Omwamba M.N., Artz W.E., Mahungu S.M. (2010): Oxidation products and metabolic processes. In: Boskou D., Elmadfa I. (eds): Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Boca Raton, CRC Press: 23–48.Réblová Z., Peprná T. (2013): Do frying oils and fats pose health hazard? Chemické Listy, 107: 271–276.Saguy I.Sam, Dana Dina (2003): Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143-152 https://doi.org/10.1016/S0260-8774(02)00243-1Skrökki Anneli (1995): Tests Used for Examining the Quality of Frying Oils. Fett Wissenschaft Technologie/Fat Science Technology, 97, 384-386 https://doi.org/10.1002/lipi.19950971008Stier Richard F. (2013): Ensuring the health and safety of fried foods. European Journal of Lipid Science and Technology, 115, 956-964 https://doi.org/10.1002/ejlt.201300180Totani Nagao, Burenjargal Munkhjargal, Yawata Miho, Ojiri Yuko (2008): Chemical Properties and Cytotoxicity of Thermally Oxidized Oil. Journal of Oleo Science, 57, 153-160 https://doi.org/10.5650/jos.57.153