scholarly journals ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS

2021 ◽  
Vol 10 (20) ◽  
pp. 06-12
Author(s):  
Alina Cristina Adascălului ◽  
Mioara Negoiță ◽  
Adriana Laura Mihai ◽  
Gabriela-Andreea Horneț
Keyword(s):  
Palm Oil ◽  
Fast Food ◽  
French Fries ◽  
Color Parameters ◽  
Commission Regulation ◽  
Fast Food Restaurants ◽  
Food Conditions ◽  
Oil Sunflower ◽  
Home Conditions ◽  
At Home

French fries, prepared either at home or in fast food restaurants, are one of the most desired dishes of Romanians and the main contributors to the intake of acrylamide through the diet. The aim of this study was to investigate how the frying in at home and fast food conditions influences the acrylamide level of French fries and to establish a correlation between acrylamide content and the color parameters. Potatoes from the Queen Anne variety and two types of oil (sunflower, palm) were used. Frying in at home conditions was realized in a pan in sunflower and palm oils (103°C for 13-15 minutes) and frying in fast food conditions was performed in a fryer using only palm oil (170°C for 11 minutes). Determination of acrylamide was achieved fallowing the GC-MS/MS method. The level of acrylamide in French fries fried in at home conditions showed higher acrylamide content when the sunflower oil was used (764.58 µg/kg) compared to the samples fried in palm oil (541.65 µg/kg). Also, a variation between the two types of frying was observed when using palm oil and a lower acrylamide level was obtained for French fries fried in at home conditions (541.65 µg/kg) than for potatoes fried in fast food conditions (684.37 µg/kg). For all the samples analyzed the acrylamide content exceeded the benchmark level of 500 µg/kg set by the Commission Regulation (EU) 2017/2158. Linear correlations between acrylamide levels, expressed in % d.m., and the color parameters (L*, a* and b*) were found: as the level of acrylamide increased, the parameters L* and b* (R2 = 0.80) decreased, and a* increased (R2 = 0.68).

scholarly journals INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL

2021 ◽  
Vol 10 (19) ◽  
pp. 99-104
Author(s):  
Gabriela-Andreea Horneț ◽  
Mioara Negoiță ◽  
Adriana Laura Mihai ◽  
Alina Cristina Adascălului ◽  
Daniela Bălan
Keyword(s):  
Potato Variety ◽  
Fast Food ◽  
Reducing Sugars ◽  
French Fries ◽  
Fast Foods ◽  
Frying Process ◽  
Chemical Contaminant ◽  
Food Conditions ◽  
Oil Sunflower ◽  
Reducing Carbohydrates

French fries are very consumed food products in fast-foods, restaurants, as well in consumer households. During frying process, the chemical contaminant acrylamide is formed, which is the result of the reaction between the amino group of asparagine and the carbonyl group of reducing carbohydrates (mainly glucose, fructose and maltose). The aim of this study was to investigate the influence of potato variety (Asinaria, Marvis) and type of oil (sunflower, palm) used on the level of acrylamide formed in potatoes fried in fast-food conditions. The acrylamide content was determined by GC-MS/MS using the SPE technique. For both potato varieties, the use of sunflower oil when frying potatoes led to a higher acrylamide level (288.11 ÷ 295.86 µg/% d.m.) compared to French fries fried in palm oil (227.44 ÷ 242.82 µg/% d.m.). The acrylamide level was correlated with the content of reducing sugars in the composition of the potato variety. The Asinaria variety which had the highest content of reducing carbohydrates (3.92% d.m.) determined the highest level of acrylamide. Correlations between the level of acrylamide and color parameters L* and a* were found: as the level of acrylamide increased, the color parameter L* decreased and the parameter a* increased. The potato variety and type of oil used for frying influenced the acrylamide level formed in French fries.

scholarly journals Ground Beef: Implications for the Southeastern U.S. Beef Industry

1979 ◽  
Vol 11 (2) ◽  
pp. 21-26
Author(s):  
J. Richard Conner ◽  
Robert W. Rogers
Keyword(s):  
United States ◽  
Fast Food ◽  
Ground Beef ◽  
The United States ◽  
Beef Industry ◽  
Increasing Trend ◽  
Fast Food Restaurants ◽  
Eating Out ◽  
At Home

Currently the United States consumes an estimated 39 to 45 percent of its beef in the “ground” form [3, 7, 8]. As recently as 1972 the estimated percentage of beef consumed as ground was only 33 [3] and some industry leaders have estimated the proportion by 1985 to be from 50 to 65 percent [5, 8, 11, 12]. This increasing trend in the percentage of beef consumed in the ground form is often attributed to several factors including (1) an increase in the percentage of wives working away from home which results in more “eating out” and less home preparation of “traditional” meat dishes for those meals consumed at home, and (2) the continuing growth of the fast-food restaurants and their popular “hamburger” meals [5, 8, 11, 12].

4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants

2015 ◽  
Vol 92 (10) ◽  
pp. 1413-1419 ◽  
Author(s):  
A. Saari Csallany ◽  
I. Han ◽  
D. W. Shoeman ◽  
C. Chen ◽  
Jieyao Yuan
Keyword(s):  
Fast Food ◽  
French Fries ◽  
Fast Food Restaurants

Introduction: From French Fries to Planetary Salvation

2018 ◽  
pp. 1-16
Author(s):  
Jesse Goldstein
Keyword(s):  
Fast Food ◽  
Combined Heat And Power ◽  
Hot Water ◽  
French Fries ◽  
Waste To Energy ◽  
Energy Technology ◽  
Diesel Generator ◽  
French Fry ◽  
Conference Room ◽  
Fast Food Restaurants

Let’s begin at the 88th session of the NY Cleantech Funders Forum.1 It is 9 a.m. in a windowless conference room on the 31st floor of a skyscraper in midtown Manhattan. Fifteen cleantech professionals—investors, lawyers, entrepreneurs, brokers—sit around a large table, at the head of which stand two entrepreneurs, ready to make an investment pitch for their product, the Vegawatt. The Vegawatt is a waste-to-energy technology targeting small, fast food restaurants. It converts used fry grease into fuel for a combined heat and power diesel generator, which in turn produces hot water and electricity. Waste in, energy out. The graphic on the first slide in the presentation shows a green electrical cord plugged into a French fry, which is positioned next to their sales line: “Out of the deep fryer, into your pocket!”...

Sterol Oxidation Products in French Fries and in Stored Potato Chips

1985 ◽  
Vol 48 (2) ◽  
pp. 158-161 ◽  
Author(s):  
KEN LEE ◽  
ANNE M. HERIAN ◽  
NANCY A. HIGLEY
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Thin Layer ◽  
Fast Food ◽  
High Performance ◽  
Potato Chips ◽  
French Fries ◽  
Oxidation Products ◽  
Fast Food Restaurants ◽  
Layer Chromatography

Potato chips and french fries were analyzed by high performance liquid chromatography and thin layer chromatography for cholesterol and (β-sitosterol oxidation products. Chips stored for 150 d at 23°C in unopened foil bags contained no detectable sitosterol oxidation products, but those held at 40°C contained 7α-hydroxysitosterol, 7β-hydroxysitosterol, and sitosterol (β-epoxide only after an extended storage of 95 d. French fries as purchased contained sterol α- and β-epoxides, and 7α- and 7β-hydroxysterols. These sterol oxidation products were present in repeat samples from five different fast food restaurants. Ingestion of sterol oxides from potato chips is unlikely, whereas ingestion of sterol oxides from french fries is possible.

scholarly journals Margarines and fast-food French fries: low content of trans fatty acids

2017 ◽  
Author(s):  
Iciar Astiasarán ◽  
Elena Abella ◽  
Giulia Gatta ◽  
Diana Ansorena
Keyword(s):  
Fatty Acids ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Lipid Fraction ◽  
Food Composition ◽  
French Fries ◽  
Free Products ◽  
Mean Values ◽  
Food Composition Tables ◽  
Fast Food Restaurants

The lipid fraction of margarines and fast-food French-fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered, and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (2 store and 4 premium brands) and French-fries from fast-food restaurants (5 chains). Margarines showed mean values of 0.68% and 0.43% (gTFA/100g fat) for store and premium brands, respectively. French-fries values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes to update food composition tables, key tools for epidemiological and nutrition studies.

scholarly journals PENETAPAN KADAR AKRILAMIDA PADA KENTANG GORENG YANG BEREDAR DI RESTORAN CEPAT SAJI DI KOTA MANADO DENGAN MENGGUNAKAN SPEKTROFOTOMETRI UV-VIS

PHARMACON ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 612
Author(s):  
Leobernard Butue ◽  
Fatimawali Fatimawali ◽  
Defny S. Wewengkang
Keyword(s):  
Detection Limit ◽  
Fast Food ◽  
French Fries ◽  
Three Samples ◽  
Fast Food Restaurants ◽  
The City

ABSTRACTAcrylamide has been classified as a cancer causing compound or potentially carcinogenic in humans. Acrylamide is produced from foods that contain high carbohydrates with temperatures over 1200C in processing. One of foods that are popular and potentially produce acrylamide compounds was fried potato. This study aims to determine the levels of acrylamide contained in french fries using UV-Vis Spectrophotometry method. Samples were obtained from 3 fast food restaurants in the City of Manado. In this study the analysis of acrylamide compounds from 3 samples were carried out at 267 nm wavelength using an aquadest blank with 2 repetitions. The estimated result of three samples are K samples of 0.69 µg/g, M of 0.58 µg/g, and T samples of 0.67 µg/g. The three samples did not contain acrylamide because the levels obtained were still below the detection limit (LOD) of 1.54 µg/g. Keywords: Acrylamide, French Fries, UV-Vis Spectrophotometry, Fast Food Restaurants in Manado. ABSTRAKAkrilamida telah diklasifikasikan sebagai senyawa yang menyebabkan kanker atau berpotensi sebagai karsinogenik pada manusia. Akrilamida dihasilkan dari makanan yang mengandung karbohidrat tinggi dengan suhu lebih dari 1200C pada pengolahannya. Makanan yang banyak digemari serta berpotensi menghasilkan senyawa akrilamida salah satunya adalah kentang goreng. Penelitian ini bertujuan untuk menetapkan kadar akrilamida yang terkandung dalam kentang goreng dengan menggunakan metode Spektrofotometri UV-Vis. Sampel diperoleh dari 3 restoran cepat saji di Kota Manado.  Pada penelitian ini analisis senyawa akrilamida dari 3 sampel dilakukan pada panjang gelombang 267 nm menggunakan blanko aquadest dengan 2 kali pengulangan. Hasil perhitungan dari ketiga sampel adalah sampel K sebesar 0,69 µg/g, M sebesar 0,58 µg/g, dan sampel T sebesar 0,67 µg/g. Ketiga sampel tidak mengandung akrilamida karena kadar yang didapat masih berada di bawah batas deteksi (LOD) yang didapat yaitu 1,54 µg/g. Kata Kunci:   Akrilamida, Kentang Goreng, Spektrofotometri UV-Vis,  Restoran cepat saji di Manado

scholarly journals “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants

2021 ◽  
Vol 8 ◽  
Author(s):  
Adam Le Gresley ◽  
Gilbert Ampem ◽  
Simon De Mars ◽  
Martin Grootveld ◽  
Declan P. Naughton
Keyword(s):  
Trace Metal ◽  
Lipid Oxidation ◽  
Fast Food ◽  
French Fries ◽  
Oxidation Products ◽  
Proton Nuclear Magnetic Resonance ◽  
Emission Spectrometry ◽  
Metal Concentrations ◽  
Lipid Oxidation Products ◽  
Fast Food Restaurants

Differences in lipid oxidation products (LOPs) and trace metal concentrations of French fry samples found between two global chain fast-food restaurants in the UK were investigated using high-resolution proton nuclear magnetic resonance (1H NMR) and inductively coupled plasma-optical emission spectrometry (ICP-OES) analyses, respectively, of extracts derived therefrom. Over the course of 3 days and 3 different diurnal time periods, samples of French fries (FFs) were analyzed, and comparisons of two different oil extraction methods were undertaken for the two restaurants involved. The magnitude of concentrations of LOPs extracted from FFs is discussed. Significant differences between 6/7 aldehyde classifications, and aluminum, manganese, vanadium, lead, iron, copper and nickel levels between samples from the two restaurants are also reported. Redox-active transition and further trace metal concentrations inversely correlated with FF oil sample LOP contents; this suggested an antioxidant rather than a pro-oxidant role for them.

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants
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