Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Acrylamide formation in foodstuffs is subjected to different influencing factors. This study investigates the specific impact of both oil oxidation and oil hydrolysis on the formation of this probable human carcinogen. This was achieved using two heating methodologies. The first one was based on a closed stainless steel tubular reactor, in which different homogenized potato powder mixtures were heated. Doing so, possible changes in the altered heat transfer properties of the oil upon degradation are excluded since direct contact between the food and the heat medium is eliminated. The results obtained from these experiments were compared with standardized French fry preparation trials. Using both heating methodologies, acrylamide formation was proven to be independent upon oil oxidation and hydrolysis status in the experimental conditions used. More specifically, no evidence from the experimental results could be found that, due to oxidative or hydrolytic oil degradation, heat transfer properties of the oil were changed in such an extent that acrylamide formation during French fry preparation would be significantly influenced. Finally, it could be concluded that the investigated oil degradation products, such as glycerol, mono-, and diacylglycerols, did not significantly influence the acrylamide formation.