Impact of oil selection and cooking methods on acrylamide levels in different potato products
This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes, using an LC-MS/MS method. All samples were cooked...
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| Format: | Article |
| Language: | English |
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University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association
2025-06-01
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| Series: | Makedonsko Farmacevtski Bilten |
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| Online Access: | https://bulletin.mfd.org.mk/volumes/Volume%2071_1/71_1_003.pdf |
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| author | Shenaj Skenderoska Adjija Tanja Petreska Ivanovska Marija Dimitrovska Zoran Zhivikj Lidija Petrushevska-Tozi Biljana Chuleva |
| author_facet | Shenaj Skenderoska Adjija Tanja Petreska Ivanovska Marija Dimitrovska Zoran Zhivikj Lidija Petrushevska-Tozi Biljana Chuleva |
| author_sort | Shenaj Skenderoska Adjija |
| collection | DOAJ |
| description | This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes, using an LC-MS/MS method. All samples were cooked using three common methods in Macedonian cusine - air frying, oven baking and pan frying, and using two types of oil, palm oil and sunflower oil. The highest acrylamide content was found in organic potatoes pan-fried in sunflower oil for 10 minutes (924.93 ± 0.66 µg/kg). French fries showed moderate acrylamide levels, while wedges generally had the lowest levels, particularly when pan-fried in palm oil (140.37 ± 0.47 µg/kg) for 5 minutes. The results from statistical correlations between sample type, cooking method, and oil type with acrylamide formation suggest that while cooking method and oil type may have a modest impact on acrylamide formation, the type of potato product plays a more significant role, with an inverse relationship observed. Additionally, due to the lack of standardized and controlled cooking conditions, such as precise temperature and time settings, home-cooked potatoes tend to have higher acrylamide levels compared to French fries prepared in fast-food restaurants. Thus, the current understanding provides adequate basis for future studies that target on improving cooking conditions to lower acrylamide levels in home-prepared foods.
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| format | Article |
| id | doaj-art-e5fb3928c5df4f9fa0f38cb0c71a9dbd |
| institution | Kabale University |
| issn | 1409-8695 1857-8969 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association |
| record_format | Article |
| series | Makedonsko Farmacevtski Bilten |
| spelling | doaj-art-e5fb3928c5df4f9fa0f38cb0c71a9dbd2025-08-20T03:50:11ZengUniversity Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical AssociationMakedonsko Farmacevtski Bilten1409-86951857-89692025-06-01711193010.33320/maced.pharm.bull.2025.71.01.003Impact of oil selection and cooking methods on acrylamide levels in different potato productsShenaj Skenderoska Adjija0Tanja Petreska Ivanovska1Marija Dimitrovska2Zoran Zhivikj3Lidija Petrushevska-Tozi4Biljana Chuleva5Institute for Public Health, 50th Division 6, 1000 Skopje, Republic of North MacedoniaInstitute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University in Skopje, Mother Theresa 47, 1000 Skopje, Republic of North MacedoniaInstitute for Public Health, 50th Division 6, 1000 Skopje, Republic of North MacedoniaInstitute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University in Skopje, Mother Theresa 47, 1000 Skopje, Republic of North MacedoniaInstitute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University in Skopje, Mother Theresa 47, 1000 Skopje, Republic of North MacedoniaInstitute for Public Health, 50th Division 6, 1000 Skopje, Republic of North MacedoniaThis study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes, using an LC-MS/MS method. All samples were cooked using three common methods in Macedonian cusine - air frying, oven baking and pan frying, and using two types of oil, palm oil and sunflower oil. The highest acrylamide content was found in organic potatoes pan-fried in sunflower oil for 10 minutes (924.93 ± 0.66 µg/kg). French fries showed moderate acrylamide levels, while wedges generally had the lowest levels, particularly when pan-fried in palm oil (140.37 ± 0.47 µg/kg) for 5 minutes. The results from statistical correlations between sample type, cooking method, and oil type with acrylamide formation suggest that while cooking method and oil type may have a modest impact on acrylamide formation, the type of potato product plays a more significant role, with an inverse relationship observed. Additionally, due to the lack of standardized and controlled cooking conditions, such as precise temperature and time settings, home-cooked potatoes tend to have higher acrylamide levels compared to French fries prepared in fast-food restaurants. Thus, the current understanding provides adequate basis for future studies that target on improving cooking conditions to lower acrylamide levels in home-prepared foods. https://bulletin.mfd.org.mk/volumes/Volume%2071_1/71_1_003.pdfacrylamidepotatolc-ms/mscooking methodoil type |
| spellingShingle | Shenaj Skenderoska Adjija Tanja Petreska Ivanovska Marija Dimitrovska Zoran Zhivikj Lidija Petrushevska-Tozi Biljana Chuleva Impact of oil selection and cooking methods on acrylamide levels in different potato products Makedonsko Farmacevtski Bilten acrylamide potato lc-ms/ms cooking method oil type |
| title | Impact of oil selection and cooking methods on acrylamide levels in different potato products |
| title_full | Impact of oil selection and cooking methods on acrylamide levels in different potato products |
| title_fullStr | Impact of oil selection and cooking methods on acrylamide levels in different potato products |
| title_full_unstemmed | Impact of oil selection and cooking methods on acrylamide levels in different potato products |
| title_short | Impact of oil selection and cooking methods on acrylamide levels in different potato products |
| title_sort | impact of oil selection and cooking methods on acrylamide levels in different potato products |
| topic | acrylamide potato lc-ms/ms cooking method oil type |
| url | https://bulletin.mfd.org.mk/volumes/Volume%2071_1/71_1_003.pdf |
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