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Effect of vegetable oil blending on acrylamide during potato deep-frying

The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil formula 1 and formula 2 (patent pending) at 150°C a...

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Main Authors: Nipoon Tangpanithandee,, Nattira On-Nom,, Warangkana Srichamnong,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:http://journalarticle.ukm.my/14708/1/48_04_06.pdf
http://journalarticle.ukm.my/14708/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
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spelling my-ukm.journal.147082020-06-03T00:42:07Z http://journalarticle.ukm.my/14708/ Effect of vegetable oil blending on acrylamide during potato deep-frying Nipoon Tangpanithandee, Nattira On-Nom, Warangkana Srichamnong, The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil formula 1 and formula 2 (patent pending) at 150°C and 170°C for 12 minutes as cycle 1 and continuously deep-frying by reusing the same oil as cycle 2. The method used for analysis of acrylamide included solvent extraction and HPLC coupled with DAD. Compared with the control treatment (P), RBO had lowest acrylamide content in cycle 1 at both 150°C and 170°C. However, C showed the highest potential to be used as repeated deep-frying oil at both 150°C and 170°C. The result of this study suggested that the blending of vegetable oil can provide lower acrylamide content in deep-fried food as compared with conventional deep-frying. Penerbit Universiti Kebangsaan Malaysia 2019-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14708/1/48_04_06.pdf Nipoon Tangpanithandee, and Nattira On-Nom, and Warangkana Srichamnong, (2019) Effect of vegetable oil blending on acrylamide during potato deep-frying. Malaysian Applied Biology, 48 (4). pp. 47-51. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. Straight cut potato was deep-fried in palm oil (P), coconut oil (C), rice bran oil (RBO), mixture of vegetable oil formula 1 and formula 2 (patent pending) at 150°C and 170°C for 12 minutes as cycle 1 and continuously deep-frying by reusing the same oil as cycle 2. The method used for analysis of acrylamide included solvent extraction and HPLC coupled with DAD. Compared with the control treatment (P), RBO had lowest acrylamide content in cycle 1 at both 150°C and 170°C. However, C showed the highest potential to be used as repeated deep-frying oil at both 150°C and 170°C. The result of this study suggested that the blending of vegetable oil can provide lower acrylamide content in deep-fried food as compared with conventional deep-frying.
format Article
author Nipoon Tangpanithandee,
Nattira On-Nom,
Warangkana Srichamnong,
spellingShingle Nipoon Tangpanithandee,
Nattira On-Nom,
Warangkana Srichamnong,
Effect of vegetable oil blending on acrylamide during potato deep-frying
author_facet Nipoon Tangpanithandee,
Nattira On-Nom,
Warangkana Srichamnong,
author_sort Nipoon Tangpanithandee,
title Effect of vegetable oil blending on acrylamide during potato deep-frying
title_short Effect of vegetable oil blending on acrylamide during potato deep-frying
title_full Effect of vegetable oil blending on acrylamide during potato deep-frying
title_fullStr Effect of vegetable oil blending on acrylamide during potato deep-frying
title_full_unstemmed Effect of vegetable oil blending on acrylamide during potato deep-frying
title_sort effect of vegetable oil blending on acrylamide during potato deep-frying
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2019
url http://journalarticle.ukm.my/14708/1/48_04_06.pdf
http://journalarticle.ukm.my/14708/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
_version_ 1669008499729760256
score 13.211869

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