Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions
This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%)...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/10/11/1773 |
| _version_ | 1827702321228808192 |
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| author | Sandra Balbino Maja Repajić Tea Solarić Draženka Dite Hunjek Dubravka Škevin Klara Kraljić Marko Obranović Branka Levaj |
| author_facet | Sandra Balbino Maja Repajić Tea Solarić Draženka Dite Hunjek Dubravka Škevin Klara Kraljić Marko Obranović Branka Levaj |
| author_sort | Sandra Balbino |
| collection | DOAJ |
| description | This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg<sup>−1</sup>, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage. |
| first_indexed | 2024-03-10T14:52:41Z |
| format | Article |
| id | doaj.art-3c67d9de8fdb4a56950b4668bc7563ec |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T14:52:41Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-3c67d9de8fdb4a56950b4668bc7563ec2023-11-20T20:48:07ZengMDPI AGAgronomy2073-43952020-11-011011177310.3390/agronomy10111773Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage ConditionsSandra Balbino0Maja Repajić1Tea Solarić2Draženka Dite Hunjek3Dubravka Škevin4Klara Kraljić5Marko Obranović6Branka Levaj7Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaIntersnack Adria Ltd., Pepe Bukača 11, 43284 Hercegovac, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaThis work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg<sup>−1</sup>, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.https://www.mdpi.com/2073-4395/10/11/1773fresh-cut potatoBirgitLady Clairefryingoil uptakePAH |
| spellingShingle | Sandra Balbino Maja Repajić Tea Solarić Draženka Dite Hunjek Dubravka Škevin Klara Kraljić Marko Obranović Branka Levaj Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions Agronomy fresh-cut potato Birgit Lady Claire frying oil uptake PAH |
| title | Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions |
| title_full | Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions |
| title_fullStr | Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions |
| title_full_unstemmed | Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions |
| title_short | Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions |
| title_sort | oil uptake and polycyclic aromatic hydrocarbons pah in fried fresh cut potato effect of cultivar anti browning treatment and storage conditions |
| topic | fresh-cut potato Birgit Lady Claire frying oil uptake PAH |
| url | https://www.mdpi.com/2073-4395/10/11/1773 |
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