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Content of polymerised triacylglycerols in fat of fried foods

Author

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  • Liliya Mekhanoshina

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Zuzana Réblová

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012-2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples).

Suggested Citation

  • Liliya Mekhanoshina & Zuzana Réblová, 2016. "Content of polymerised triacylglycerols in fat of fried foods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(3), pages 211-216.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:372-2015-cjfs
    DOI: 10.17221/372/2015-CJFS
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    Cited by:

    1. Jakub FIŠNAR & Monika SABOLOVÁ & Zuzana RÉBLOVÁ, 2018. "Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 441-451.

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