“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain 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 spectr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-02-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.620952/full |
| _version_ | 1818573528656510976 |
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| author | Adam Le Gresley Gilbert Ampem Simon De Mars Martin Grootveld Declan P. Naughton |
| author_facet | Adam Le Gresley Gilbert Ampem Simon De Mars Martin Grootveld Declan P. Naughton |
| author_sort | Adam Le Gresley |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-15T00:12:33Z |
| format | Article |
| id | doaj.art-908f479b1bfa4ab1a691fc1f45ef05f4 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-15T00:12:33Z |
| publishDate | 2021-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-908f479b1bfa4ab1a691fc1f45ef05f42022-12-21T22:42:31ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-02-01810.3389/fnut.2021.620952620952“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food RestaurantsAdam Le Gresley0Gilbert Ampem1Simon De Mars2Martin Grootveld3Declan P. Naughton4Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United KingdomDepartment of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United KingdomDepartment of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United KingdomLeicester School of Pharmacy, De Montfort University, Leicester, United KingdomDepartment of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United KingdomDifferences 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.https://www.frontiersin.org/articles/10.3389/fnut.2021.620952/fullaldehydeslegislated metalslipid oxidation productsFrench friesproton nuclear magnetic resonancefast-food restaurants |
| spellingShingle | Adam Le Gresley Gilbert Ampem Simon De Mars Martin Grootveld Declan P. Naughton “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants Frontiers in Nutrition aldehydes legislated metals lipid oxidation products French fries proton nuclear magnetic resonance fast-food restaurants |
| title | “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants |
| title_full | “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants |
| title_fullStr | “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants |
| title_full_unstemmed | “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants |
| title_short | “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants |
| title_sort | real world evaluation of lipid oxidation products and trace metals in french fries from two chain fast food restaurants |
| topic | aldehydes legislated metals lipid oxidation products French fries proton nuclear magnetic resonance fast-food restaurants |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.620952/full |
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