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Research article2008

Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden

Tabee E, Jagerstad M, Dutta PC

Abstract

The stability of frying oils and fried foods is mainly affected by the fatty acids present and by the types and levels of minor components such as phytosterols and tocopherols. This study assessed the current status of lipid composition and the occurrence of oxidised phytosterols as a parameter of lipid oxidation in potato crisps available in the Swedish market. Fatty acid composition and concentrations of tocopherols, sterols and phytosterol oxidation products (POPs) were determined in 16 commercial potato crisp samples of two types, distinguished by a high or low fat content. The fatty acid composition in most samples was dominated by saturated and monounsaturated fatty acids. The sum of alpha-tocopherol and gamma-tocopherol content varied from undetectable levels to 10.2 mg/100 g potato crisps, with alpha-tocopherol dominating. Among the tocotrienols, alpha-tocotrienol and gamma-tocotrienol were present in almost equal proportions, while delta-tocotrienol was present in all samples but in smaller amounts. Fatty acid composition, tocopherol and tocotrienol content, showed that all potato crisp samples were prepared in palm oil or a blend of palm oil and unspecified fats and oils. Total sterol content ranged from 10.2 to 93.1 mg/100 g sample, with beta-sitosterol being the major sterol in all samples. The content of POPs ranged from 0.05 to 0.68 mg/100 g potato crisps. In general, there were no significant differences in content of POPs between high and low fat samples, and generally no correlations could be established between content of POPs and fatty acid, tocopherol, tocotrienol, and sterol content among the potato crisp samples

Published in

European Food Research and Technology
2008, Volume: 227, number: 3, pages: 745-755
Publisher: SPRINGER

      SLU Authors

        • Sustainable Development Goals

        End hunger, achieve food security and improved nutrition and promote sustainable agriculture

        UKÄ Subject classification

        Food Science

        Publication identifier

        DOI: https://doi.org/10.1007/s00217-007-0783-9

        Permanent link to this page (URI)

        https://res.slu.se/id/publ/20780