Formation of Oxidative and Cytotoxic Products of Tocopherols and Their Adsorption Onto the Surface of French Fries During Frying with Rapeseed Oil

作     者：Kreps, František Krepsová, Zuzana Dubaj, Tibor 

作者机构：Institute of Food Science and Nutrition Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Radlinského 9 BratislavaSK-812 37 Slovakia Institute of Physical Chemistry and Chemical Physics Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Radlinského 9 BratislavaSK-812 37 Slovakia 

出 版 物：《SSRN》 

年 卷 期：2024年

核心收录：

摘      要：The article focuses on the influence of deep frying, pan frying with rapeseed oil on degradation of tocopherols and formation their primary degradation products, which is absorb on the surface of French fries. Rapeseed oil was a good source of gamma-tocopherol, 244 mg/kg, which oxidized into gamma-tocopheryl quinone during frying (180°C). It has cytotoxic effect, and long-term exposure may lead to DNA alterations. Gamma-tocopheryl quinone was formed 1.2 times faster than alpha-tocopheryl quinone during pan-frying with French fries. As a result of hydrolytic reactions, French fries caused a 1.3-fold increase in the rate of tocopherol degradations compared to heating with pure oil. It was not previously known that, regardless of the type of frying, the cytotoxic gamma-tocopheryl quinone (26.8 mg/kg per pan) dominates on the surface of French fries. Its content is 1.5 times higher than that of alpha-tocopheryl quinone (17.5 mg/kg per pan). © 2024, The Authors. All rights reserved.