Formation of oxidative and cytotoxic products of tocopherols and their adsorption onto the surface of French fries when fried with rapeseed oil
Year: 2025
Type: article
Abstract: This work examines the impact of frying (180 °C) French fries on the degradation of fatty acids and tocopherols in rapeseed oil, with a particular focus on the formation and adsorption of gamma-tocopheryl quinone on the surface of French fries. Gamma-tocopheryl quinone has a cytotoxic effect, and long-term exposure may alter DNA. It was found that gamma-tocopheryl quinone formed 1.2 times faster than alpha-tocopheryl quinone during pan-frying French fries. Addition of French fries also accelerated the hydrolysis of fatty acids, leading to a 1.3-fold increase in the rate of tocopherol degradation compared to heating pure oil. A new finding of this study is that gamma-tocopheryl quinone is the dominant oxidation product adsorbed onto the surface of French fries during frying, with its content being 1.5 times higher than that of alpha-tocopheryl quinone. The study highlights the need to reconsider using oils rich in gamma-tocopherol for frying to minimise health risks. • Adsorption of cytotoxic tocopheryl quinone onto French fries during frying is explored • Distribution of tocopherols and oxidation products between the oil and the French fries • During frying, gamma-tocopheryl quinone exhibits faster formation kinetics • Alpha-tocopherol is predominantly involved in oxidation and degradation reactions • Non-linear effect of the oil surface-to-volume ratio on the tocopherol degradation rate
Source: Food Chemistry
Authors: František Kreps, Zuzana Krepsová, Tibor Dubaj
Institution: Slovak University of Technology in Bratislava
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,930
OpenAlex ID: W4408126641