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/ http://irep.iium.edu.my/36385/ http://irep.iium.edu.my/36385/ 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

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recordtype	eprints
spelling	iium-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 PeerReviewed 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 E-ISSN 0975-8402 http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12250/abstract;jsessionid=3E80B0097ACC748736680F6AB4F50D28.f02t01 10.1111/1750-3841.12250
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
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/ http://irep.iium.edu.my/36385/ http://irep.iium.edu.my/36385/ 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
first_indexed	2023-09-18T20:52:07Z
last_indexed	2023-09-18T20:52:07Z
_version_	1777410064223567872

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

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