The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels

The aim of this study was to determine the acrylamide level of fried potatoes, peppers, eggplant and zucchini, and to examine the effect different order of vegetables on the acrylamide level of other vegetables in consecutive frying sessions. In this study, in which four different types of vegetables were fried separately and together with sunflower oil, 52 frying sessions were performed in 13 separate frying groups, analyzing a total of 208 samples in LC-MS/MS. The study was carried out at the Eastern Anatolia High Technology Application and Research Center (Erzurum, Turkey) between 20 January and 15 February 2021. Potatoes, peppers, eggplants, and zucchinis were fried consecutively and mean acrylamide levels of they were determined as 1042, 502, 167, and 553 ?g kg-1, respectively. Statistically significant results between consecutive frying sessions of all vegetables and acrylamide levels were obtained. The acrylamide levels obtained for all types of vegetables indicate that oil should not be used sequentially. However, there was no difference between the change in the order of vegetables and their acrylamide levels in frying. The results show that the fried foods do not cause an additional load of acrylamide in the oil. More research should be conducted on the effect of consumers' culinary practices on acrylamide levels in foods.

The aim of this study was to determine the acrylamide level of fried potatoes, peppers, eggplant and zucchini, and to examine the effect different order of vegetables on the acrylamide level of other vegetables in consecutive frying sessions. In this study, in which four different types of vegetables were fried separately and together with sunflower oil, 52 frying sessions were performed in 13 separate frying groups, analyzing a total of 208 samples in LC-MS/MS. The study was carried out at the Eastern Anatolia High Technology Application and Research Center (Erzurum, Turkey) between 20 January and 15 February 2021. Potatoes, peppers, eggplants, and zucchinis were fried consecutively and mean acrylamide levels of they were determined as 1042, 502, 167, and 553 ?g kg-1, respectively. Statistically significant results between consecutive frying sessions of all vegetables and acrylamide levels were obtained. The acrylamide levels obtained for all types of vegetables indicate that oil should not be used sequentially. However, there was no difference between the change in the order of vegetables and their acrylamide levels in frying. The results show that the fried foods do not cause an additional load of acrylamide in the oil. More research should be conducted on the effect of consumers' culinary practices on acrylamide levels in foods.