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Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
J Agric Food Chem. 2008 Mar 26; 56(6):2034-40.JA

Abstract

In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.

Authors+Show Affiliations

Dipartimento di Scienza degli Alimenti, University of Napoli Federico II, Portici, Italy.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18290617

Citation

Napolitano, Aurora, et al. "Relationship Between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps." Journal of Agricultural and Food Chemistry, vol. 56, no. 6, 2008, pp. 2034-40.
Napolitano A, Morales F, Sacchi R, et al. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. J Agric Food Chem. 2008;56(6):2034-40.
Napolitano, A., Morales, F., Sacchi, R., & Fogliano, V. (2008). Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. Journal of Agricultural and Food Chemistry, 56(6), 2034-40. https://doi.org/10.1021/jf0730082
Napolitano A, et al. Relationship Between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps. J Agric Food Chem. 2008 Mar 26;56(6):2034-40. PubMed PMID: 18290617.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. AU - Napolitano,Aurora, AU - Morales,Francisco, AU - Sacchi,Raffaele, AU - Fogliano,Vincenzo, Y1 - 2008/02/22/ PY - 2008/2/23/pubmed PY - 2008/6/12/medline PY - 2008/2/23/entrez SP - 2034 EP - 40 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 6 N2 - In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18290617/Relationship_between_virgin_olive_oil_phenolic_compounds_and_acrylamide_formation_in_fried_crisps_ L2 - https://doi.org/10.1021/jf0730082 DB - PRIME DP - Unbound Medicine ER -