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The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips

The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. T...

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Main Authors: Lim, P. K, Jinap, Selamat, Tan, Chee Pin, Khatib, Alfi
Format: Article
Language:English
English
English
Published: Association of Food Scientists & Technologists 2014
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/36385/1/Lim_et_al._2014.pdf
http://irep.iium.edu.my/36385/4/36385-The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils_SCOPUS.pdf
http://irep.iium.edu.my/36385/5/36385-The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils_WOS.pdf
http://irep.iium.edu.my/36385/
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract;jsessionid=3E80B0097ACC748736680F6AB4F50D28.f02t01
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spelling my.iium.irep.363852017-09-21T10:12:40Z http://irep.iium.edu.my/36385/ The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips Lim, P. K Jinap, Selamat Tan, Chee Pin Khatib, Alfi QD Chemistry The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected. Association of Food Scientists & Technologists 2014-01-01 Article REM application/pdf en http://irep.iium.edu.my/36385/1/Lim_et_al._2014.pdf application/pdf en http://irep.iium.edu.my/36385/4/36385-The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/36385/5/36385-The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils_WOS.pdf Lim, P. K and Jinap, Selamat and Tan, Chee Pin and Khatib, Alfi (2014) The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Journal of Food Science and Technology, 79 (1). T115-T121. ISSN 0022-1155 http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract;jsessionid=3E80B0097ACC748736680F6AB4F50D28.f02t01 10.1111/1750-3841.12250
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
English
topic QD Chemistry
spellingShingle QD Chemistry
Lim, P. K
Jinap, Selamat
Tan, Chee Pin
Khatib, Alfi
The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
description The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.
format Article
author Lim, P. K
Jinap, Selamat
Tan, Chee Pin
Khatib, Alfi
author_facet Lim, P. K
Jinap, Selamat
Tan, Chee Pin
Khatib, Alfi
author_sort Lim, P. K
title The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
title_short The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
title_full The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
title_fullStr The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
title_full_unstemmed The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
title_sort influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (ipomoea batatas l. lam) chips
publisher Association of Food Scientists & Technologists
publishDate 2014
url http://irep.iium.edu.my/36385/1/Lim_et_al._2014.pdf
http://irep.iium.edu.my/36385/4/36385-The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils_SCOPUS.pdf
http://irep.iium.edu.my/36385/5/36385-The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils_WOS.pdf
http://irep.iium.edu.my/36385/
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract;jsessionid=3E80B0097ACC748736680F6AB4F50D28.f02t01
_version_ 1643610979784720384
score 13.211869

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