Lack of formation of heterocyclic amines in fumes from frying French fries.
J Food Prot
; 69(9): 2230-6, 2006 Sep.
Article
en En
| MEDLINE
| ID: mdl-16995529
The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aceite de Soja
/
Grasas de la Dieta
/
Cromatografía Líquida de Alta Presión
/
Culinaria
/
Compuestos Heterocíclicos
Límite:
Humans
Idioma:
En
Revista:
J Food Prot
Año:
2006
Tipo del documento:
Article
País de afiliación:
Taiwán
Pais de publicación:
Estados Unidos