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Research article2008Peer reviewed

Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden

Tabee, E; Azadmard-Damirchi, S; Jagerstad, M; Dutta, PC

Abstract

Industrial frying oils continuously evolve as efforts are made to improve their overall quality because of health concerns. The objectives of this study were to determine fatty acids, tocopherols, sterols, and phytosterol oxidation products (POPs) in French fries, which are commonly consumed in Sweden. Five different commercial prefried French fries and four samples of French fries prepared in different fast food restaurants were studied. POPs were determined with transesterification, purification of oxides by solid-phase extraction, quantification by GC and identification by GC-MS. The method of POPs analysis was validated by spiking with standard samples of cholesterol oxidation products which showed good recoveries of those compounds. The results showed that the samples were generally prepared in frying oils dominated by saturated and monounsaturated fatty acids, except for two prefried samples which were dominated by a di-unsaturated fatty acid. In prefried samples, only alpha-tocopherol could be quantified whereas restaurant samples generally contained both alpha- and gamma-tocopherols. Sitosterol was the dominating sterol in the all samples. The POPs content in prefried commercial French fries ranged from 0.01 to 0.21 mg/100g, and the values in restaurant samples were considerably higher, ranging from 0.15 to 0.81 mg/100g. The increased levels of POPs in the restaurant samples maybe partially due to higher contents of fat, saturated and monounsaturated fatty acids and sterols. Further studies are required to identify other factors for the formation of POPs in French fries and their long-term implications to human health. (C) 2007 Elsevier Inc. All rights reserved

Published in

Journal of Food Composition and Analysis
2008, volume: 21, number: 2, pages: 169-177
Publisher: ACADEMIC PRESS INC ELSEVIER SCIENCE

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/j.jfca.2007.09.008

Permanent link to this page (URI)

https://res.slu.se/id/publ/20779