Content of polymerised triacylglycerols in fat of fried foods

Liliya Mekhanoshina and Zuzana Réblová
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Liliya Mekhanoshina: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Zuzana Réblová: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2016, vol. 34, issue 3, 211-216

Abstract: Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012-2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples).

Keywords: frying; lipid oxidation; food quality regulation; French fries; potato chips (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:372-2015-cjfs

DOI: 10.17221/372/2015-CJFS

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