Kamarudin Siti Asiah, Jinap Selamat, Sukor Rashidah, Foo Siew Pheng, Sanny Maimunah
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Malays J Med Sci. 2018 Sep;25(5):128-139. doi: 10.21315/mjms2018.25.5.12. Epub 2018 Oct 30.
This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.
Three vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.
The effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.
The use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.
本研究旨在评估植物油中脂溶性抗氧化剂在炸薯条的深度油炸过程中对丙烯酰胺的影响。
选择三种具有不同脂溶性抗氧化剂含量的植物油，将预炸薯条在这些油中进行油炸。测定了在不同油炸时间（180℃）以及连续10次油炸过程中炸薯条中的丙烯酰胺含量。在连续第5次和第10次油炸前后监测油的抗氧化剂含量和质量降解情况。
当连续油炸采用较长的油炸时间时，红棕榈油中脂溶性抗氧化剂对丙烯酰胺的影响比采用不同油炸条件时更为明显。使用红棕榈油时，连续第10次油炸后，炸薯条中的丙烯酰胺浓度显著降至最低水平，为524纳克/克。连续第10次油炸后，红棕榈油中的β-胡萝卜素含量最高。
使用红棕榈油进行深度油炸薯条可能是一种减少丙烯酰胺形成的缓解策略，但有必要进一步研究不同类型的脂溶性抗氧化剂对抑制丙烯酰胺形成的影响。
