Abstract

The aim of this research is to study the effects of different frying temperatures (120, 140, 160, 180 and 200 °C), different types of frying oils (sunflower, palm and olives oils), the effect of successive frying oil (first, second and third frying) and the effect of cooking methods (boiling method, frying method) on the acryl amide content in fried potato under controlled conditions. The results obtained showed that the frying temperature, types of frying oils, frying successive, as well as cooking methods had a notable impact on the formation of acryl amide in the fried potato. The acryl amide levels (ND, 124.6±5.72, 199.2±4.41, 805.8±29.77, 1306.5±24.19 ng/g) were significantly different (P<0.05) at different frying temperatures (120, 140, 160, 180, 200 °C), respectively. The acryl amide levels for olive oil frying was nearly undetectable, while for palm oil and sunflower oil were 199.2, 728.6 ng/g, respectively, and 199.2, 591.2, and 1167.6 ng/g for effect successive frying oil for potato (first, second, third frying) respectively. The present study shows that acryl amide content by frying method is 805.8ng/g but it hasn't been detected when using boiling method.