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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. The...

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Main Authors: Lim, Pek Kui, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping, Khatib, Alfi
Format: Article
Language:English
Published: Institute of Food Technologists 2014
Online Access:http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf
http://psasir.upm.edu.my/id/eprint/35729/
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract
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spelling my.upm.eprints.357292019-11-26T07:22:20Z http://psasir.upm.edu.my/id/eprint/35729/ The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips Lim, Pek Kui Selamat, Jinap Sanny, Maimunah Tan, Chin Ping Khatib, Alfi 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. Institute of Food Technologists 2014-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf Lim, Pek Kui and Selamat, Jinap and Sanny, Maimunah and Tan, Chin Ping 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, 79 (1). T115-T121. ISSN 0022-1147; ESSN: 1750-3841 http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract 10.1111/1750-3841.12250
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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, Pek Kui
Selamat, Jinap
Sanny, Maimunah
Tan, Chin Ping
Khatib, Alfi
spellingShingle Lim, Pek Kui
Selamat, Jinap
Sanny, Maimunah
Tan, Chin Ping
Khatib, Alfi
The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
author_facet Lim, Pek Kui
Selamat, Jinap
Sanny, Maimunah
Tan, Chin Ping
Khatib, Alfi
author_sort Lim, Pek Kui
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 Institute of Food Technologists
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/35729/1/The%20influence%20of%20deep%20frying%20using%20various%20vegetable%20oils%20on%20acrylamide%20formation%20in%20sweet%20potato%20%28Ipomoea%20batatas%20L.%20Lam%29%20chips.pdf
http://psasir.upm.edu.my/id/eprint/35729/
http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract
_version_ 1651869047351934976
score 13.211869

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