Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes

Abstract

Acrylamide is carcinogenic for humans. Foods rich in carbohydrates cooked at high temperatures have a high content of this substance. Potatoes are one of the most consumed foods in the world and French fries are one of their most common cooking methods. French fries represent 10–49% of the acrylamide intake in the European Union and around 55% in USA. The aim of this study was to evaluate the effect that β-cyclodextrin and β-CDcarvacrol complexes, acting as an ingredients into the vegetal oils used in the frying process, had in the concentration of acrylamide, antioxidant activity, oxidation stability, color, volatile compounds and sensory analysis of French fries. Both compounds increased the antioxidant activity and the oxidation stability of the potatoes. The addition of β-carvacrol into the oil (sunflower and extra virgin olive oil) reduced up to 40% the formation of the acrylamide in the frying process. The addition of β-cyclodextrin reduced the content of acrylamide (15%) when the temperature of frying was 185 ◦C and the oil used was extra virgin olive oil. Consumers did not detect the type of oil and/or the treatment and prefers a product fried at 175 ◦C instead 185 ◦C.

Acrylamide is carcinogenic for humans. Foods rich in carbohydrates cooked at high temperatures have a high content of this substance. Potatoes are one of the most consumed foods in the world and French fries are one of their most common cooking methods. French fries represent 10–49% of the acrylamide intake in the European Union and around 55% in USA. The aim of this study was to evaluate the effect that β-cyclodextrin and β-CDcarvacrol complexes, acting as an ingredients into the vegetal oils used in the frying process, had in the concentration of acrylamide, antioxidant activity, oxidation stability, color, volatile compounds and sensory analysis of French fries. Both compounds increased the antioxidant activity and the oxidation stability of the potatoes. The addition of β-carvacrol into the oil (sunflower and extra virgin olive oil) reduced up to 40% the formation of the acrylamide in the frying process. The addition of β-cyclodextrin reduced the content of acrylamide (15%) when the temperature of frying was 185 ◦C and the oil used was extra virgin olive oil. Consumers did not detect the type of oil and/or the treatment and prefers a product fried at 175 ◦C instead 185 ◦C.