Impact of Fat-Soluble Antioxidants on Acrylamide in Frying Oil
Journal name: The Malaysian Journal of Medical Sciences
Original article title: Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries
The Malaysian Journal of Medical Sciences (MJMS) is a peer-reviewed, open-access journal published online at least six times a year. It covers all aspects of medical sciences and prioritizes high-quality research.
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Siti Asiah Kamarudin, Selamat Jinap, Rashidah Sukor, Siew Pheng Foo, Maimunah Sanny
The Malaysian Journal of Medical Sciences:
(A peer-reviewed, open-access journal)
Full text available for: Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries
Year: 2018 | Doi: 10.21315/mjms2018.25.5.12
Copyright (license): CC BY 4.0
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Summary of article contents:
Introduction
Acrylamide, a probable carcinogen, was first discovered in 2002 by the Swedish National Food Authority in various baked and fried foods prepared at high temperatures. Its potential carcinogenicity has raised global health concerns, leading the International Agency for Research on Cancer (IARC) to classify acrylamide as a Group 2A carcinogen based on evidence from animal studies. Foods such as potatoes and cereals, especially when fried or baked at high temperatures, are significant sources of acrylamide, primarily formed through the Maillard reaction involving free asparagine. Given the harmful health implications of acrylamide consumption, researchers are actively seeking strategies to mitigate its formation in food.
The Role of Fat-Soluble Antioxidants
The study investigates the effectiveness of fat-soluble antioxidants in vegetable oils as a method for reducing acrylamide levels during the deep-frying process of French fries. Specifically, it examines the impact of different vegetable oils—commercial red palm oil, yellow palm oil, and corn oil—on acrylamide levels after repeated frying sessions. Results indicated that red palm oil, rich in β-carotene, demonstrated a significant reduction in acrylamide formation, dropping to 524 ng/g after the 10th frying session. This reduction was attributed to the ability of β-carotene to scavenge free radicals and interrupt critical steps in the acrylamide formation pathways. Conversely, while corn oil showed higher levels of α-tocopherol and was somewhat effective in controlling the oxidative deterioration of oils during frying, its impact on acrylamide levels was less pronounced.
Conclusion
The findings suggest that the usage of red palm oil can be an effective strategy to lower acrylamide formation in deep-fried, carbohydrate-rich foods such as French fries. The study highlights the importance of fat-soluble antioxidants, particularly β-carotene, in mitigating acrylamide levels through their antioxidant properties. While results indicate that red palm oil is advantageous, further research is needed to explore the various impacts of different fat-soluble antioxidants across diverse frying conditions, as well as to solidify the mechanisms through which they inhibit acrylamide formation. Such insights can significantly contribute to food safety and public health initiatives aimed at reducing carcinogen exposure from processed foods.
FAQ section (important questions/answers):
What was the main goal of the study?
The study aimed to evaluate the effect of fat-soluble antioxidants in vegetable oils on acrylamide levels during the deep-fat frying of French fries, investigating various oils including red palm, yellow palm, and corn oil.
How did the frying process affect acrylamide levels?
Acrylamide concentrations in French fries increased with prolonged frying times, particularly during consecutive frying sessions. The study found significant differences in acrylamide levels depending on the type of oil used and the frequency of frying.
Which oil was found to reduce acrylamide the most?
Red palm oil effectively reduced the acrylamide concentration in French fries, dropping to the lowest level of 524 ng g−1 after the 10th frying session, compared to yellow palm and corn oils.
What is the significance of antioxidants in cooking oils?
Antioxidants, like β-carotene found in red palm oil, can scavenge free radicals and inhibit acrylamide formation during frying. This makes selecting the right cooking oil essential for reducing potential health risks associated with acrylamide.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Impact of Fat-Soluble Antioxidants on Acrylamide in Frying Oil”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Table:
In research, a table is essential for presenting data clearly and concisely. It organizes numerical and categorical information, making it easier to analyze and compare results. Tables can enhance readability, allowing researchers to convey complex information succinctly and efficiently, ultimately facilitating understanding of the findings and supporting conclusions drawn from the study.
2) Food:
Food is a fundamental component of human life, encompassing various substances consumed for nourishment and energy. It plays a crucial role in health, culture, and social interactions. In nutritional studies, food composition, preparation methods, and consumption patterns are often analyzed to understand their impact on health, wellness, and disease prevention.
3) Study (Studying):
A study refers to a systematic investigation aimed at answering specific questions or testing hypotheses. It involves planning, data collection, analysis, and interpretation. Studies contribute to advanced knowledge in fields like nutrition and toxicology, influencing dietary guidelines and safety assessments through evidence-based outcomes derived from rigorous research methodologies.
4) Cancer:
Cancer represents a group of diseases characterized by uncontrolled cell growth and division, often leading to tumor formation. It is a significant health concern worldwide, with various forms linked to diet and lifestyle factors. Understanding the relationship between dietary components, such as acrylamide in fried foods, and cancer risk is essential for prevention efforts.
5) Water:
Water is vital for life, acting as a solvent and medium for biochemical reactions. It supports cellular functions and is crucial in food preparation and preservation. In research, the quality of water used in studies must be maintained, as contaminants can influence experimental results, particularly in studies related to food safety and nutrition.
6) Quality:
Quality refers to the degree of excellence of a product or process. In the context of food and oils, it encompasses factors like nutritional content, flavor, and safety. Analyzing quality characteristics helps evaluate how processing methods, such as frying, affect food components, influencing consumer health and product acceptance.
7) Activity:
Activity in scientific research often pertains to biological or chemical actions within a given context. It may refer to antioxidant activity, enzyme functions, or other processes evaluated in studies. Measuring activity can provide insights into the effectiveness of various compounds or interventions in preventing or mitigating issues like acrylamide formation.
8) Heating:
Heating is a common method in food processing, affecting the texture, flavor, and safety of foods. It can influence chemical reactions, such as the Maillard reaction, which is crucial for flavor development but may lead to undesirable substances like acrylamide. Understanding heating effects helps optimize food preparation processes.
9) Science (Scientific):
Science is the systematic study of the natural world, relying on empirical evidence, experimentation, and rational analysis. It encompasses multiple disciplines, including nutrition and toxicology, aiming to uncover truths about human health, food interactions, and environmental impacts. Scientific research is foundational for establishing guidelines and safety standards.
10) Rules:
Rules in scientific research refer to protocols and guidelines that dictate how studies should be designed, conducted, and analyzed. Adhering to established rules ensures data integrity and reproducibility. In food safety and toxicology, following scientific rules is critical for producing reliable, valid results that inform health recommendations.
11) Beta:
Beta, often associated with beta-carotene, is a nutrient and antioxidant found in various foods, especially in colorful fruits and vegetables. It plays a significant role in human health, contributing to vision and immune function. In research, measuring beta levels can indicate the nutritional quality of oils and their health impacts.
12) Diet:
Diet encompasses the types and quantities of food consumed by individuals or populations. Dietary patterns can significantly influence health outcomes, including chronic diseases like cancer. Research on diet helps identify nutritional deficiencies, optimal food combinations, and the impact of specific dietary components on health and well-being.
13) Rich (Rch):
Rich, in nutritional contexts, typically describes foods or oils with high concentrations of essential nutrients, such as vitamins, minerals, or fatty acids. Terms like 'rich in antioxidants' indicate beneficial properties that can mitigate health risks. Understanding nutrient density is vital for dietary planning and promoting overall health.
14) Performance:
Performance often relates to the effectiveness of a food or component in relation to health outcomes. In nutritional research, performance indicators may include the impact on disease prevention, nutrient absorption, or antioxidant capabilities. Evaluating food performance provides insights into the benefits of certain dietary choices for overall well-being.
15) Ramalingam:
Ramalingam refers to a researcher or author, often cited in academic works. Specific contributions from individuals like Ramalingam may elucidate findings related to food technology or nutrition. Acknowledging respected figures in research helps validate information and provides context for studies, fostering a connection to established knowledge in the field.
16) Discussion:
Discussion is a critical component of scientific papers, where researchers interpret their findings, compare with existing literature, and explore implications. It serves as a platform for assessing the significance of results, addressing potential limitations, and proposing future research directions, ultimately enhancing the understanding of the study's contributions to the field.
17) Toxicity:
Toxicity refers to the degree of harm a substance can cause to living organisms. In food studies, evaluating toxicity is crucial for understanding the risks associated with consuming certain compounds, such as acrylamide formed during frying. Research on toxicity helps establish safety levels and inform dietary guidelines to protect public health.
18) Medicine:
Medicine encompasses the science and practice of diagnosing, treating, and preventing illnesses. Nutrition plays a vital role in medicine, as dietary choices can significantly affect health outcomes. Research that bridges nutrition and medicine identifies effective interventions for mitigating diseases, promoting health, and enhancing quality of life through dietary modifications.
19) Meeting:
Meeting refers to gatherings of researchers, professionals, or stakeholders to discuss findings, share insights, and collaborate on projects. In the scientific community, meetings facilitate knowledge exchange, foster partnerships, and contribute to advancements in research areas, including food safety and public health, by bringing together diverse perspectives and expertise.
20) Animal:
Animal studies are often conducted in scientific research to investigate health effects, behavior, and physiology in controlled environments. In nutrition research, animal models can provide insights into dietary impacts, nutrient metabolism, and potential health risks. Results from animal studies may inform human dietary recommendations and safety assessments.
21) Glass:
Glass is commonly used in laboratory settings as a material for containers, such as vials and beakers. It is chemically inert, making it suitable for holding and mixing various substances. In food and chemical analysis, glassware ensures accurate measurements and prevents contamination, maintaining the integrity of experimental results.
22) Kolar:
Kolar may refer to a researcher or contributor in a scientific field. Notable works or studies credited to individuals named Kolar can enhance the understanding of specific topics, such as food technology or toxicology. Acknowledging such researchers is vital to connect new findings with previously established knowledge.
23) Blood:
Blood is essential for transporting nutrients, oxygen, and waste products throughout the body. In nutritional studies, blood composition and biomarkers are often analyzed to assess nutrient status and health effects. Understanding how diet influences blood parameters is crucial for developing dietary recommendations and mitigating health risks.
24) Shani (Sani):
Sani may refer to a researcher or a contributor in food science or nutrition fields. Contributions from individuals named Sani may focus on aspects like food safety, nutritional composition, or health impacts of dietary choices. Their research adds depth to scientific discourse and enhances knowledge in their respective specialties.
25) Pur:
Poor can describe suboptimal quality or insufficient quantities of nutrients in food products. In health contexts, poor dietary habits are associated with adverse health outcomes, such as malnutrition or chronic diseases. Understanding the impacts of poor nutrition is essential for developing effective interventions and promoting healthier dietary patterns.
26) Purification:
Purification refers to processes intended to refine substances, removing impurities or contaminants. In research, purification methods are crucial for ensuring the integrity and accuracy of analyses. For instance, water purification is essential for experimental reliability, especially in studies examining food safety or nutritional quality.
27) Measurement:
Measurement is a fundamental aspect of scientific research, allowing for the quantification of variables and outcomes. Accurate measurements ensure data reliability and are critical in analyzing the impact of different factors, such as cooking conditions on acrylamide levels or the concentration of antioxidants in oils.
28) Education:
Education encompasses formal and informal learning processes aimed at imparting knowledge and skills. In the context of nutrition and health, education is vital for disseminating information about dietary choices, food safety, and public health initiatives. Increasing awareness through education promotes healthier lifestyles and informed food choices among individuals.
29) Relative:
Relative refers to the comparison between two or more entities, often highlighting differences in scale, quantity, or quality. In scientific research, relative evaluations are crucial for understanding the significance of data points, such as comparing the effectiveness of various oils in reducing health risks associated with frying methods.
30) Purity:
Purity indicates the degree to which a substance is free from contaminants or foreign compounds. In food and chemical analysis, assessing purity ensures that results accurately reflect the sample's true composition. High purity levels are essential for both safety evaluations and nutritional quality assessments in research settings.
31) Medium:
Medium can refer to a substance or environment in which processes occur. In food science, it typically denotes the context, such as the frying oil used or the overall physiological setting. Understanding the medium is essential for analyzing reactions and interactions among food components during preparation and processing.
32) Santa (Shanta, Samta, Shamta):
Santa might relate to Santa Maria, which could indicate a geographical or institutional reference. In research contexts, it may refer to a location associated with specific studies or collaborations within the broader scientific community. Location can impact research dynamics and the interpretation of results based on local practices.
33) Pulse:
Pulse often refers to rhythmic bodily functions, such as heartbeat or biological oscillations. In dietary contexts, it can also refer to legumes (e.g., lentils and beans), which are significant sources of protein and nutrients. Research often investigates their health benefits and roles in nutrition, supporting a balanced diet.
34) Jaya:
Jaya may refer to a geographical location, typically denoting areas or institutions where research or studies are conducted. Understanding the local context is vital for analyzing nutritional practices and dietary habits. It may also indicate the involvement of specific researchers or projects linked to that region.
35) Meat:
Meat is a significant source of protein and essential nutrients in many diets worldwide. Its consumption is often explored in nutritional research, particularly regarding health impacts and disease associations. Studies may focus on how different cooking methods or meat types relate to health risks, such as carcinogenic compounds.
36) Post:
Post typically indicates a subsequent action or occurrence following an event. In research, post-study analyses review findings in light of newly acquired data, guiding future inquiries. Discussions or publications that follow research outcomes shape ongoing scientific dialogue, driving knowledge advancement and influencing related fields and applications.