Using SPME-GC/MS to Evaluate Acrolein Production in Cassava and Pork Sausage Fried in Different Vegetable Oils
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ORIGINAL PAPER
Using SPME-GC/MS to Evaluate Acrolein Production in Cassava and Pork Sausage Fried in Different Vegetable Oils Vanessa Moreira Oso´rio • Zenilda de Lourdes Cardeal
Received: 2 March 2013 / Revised: 19 August 2013 / Accepted: 22 August 2013 / Published online: 26 September 2013 Ó AOCS 2013
Abstract This work presents the quantification of acrolein in cassava and pork sausage fried (temperature of 170 °C) in five different vegetables oils: canola, palm, sunflower, soybean and corn using a method of solid-phase microextraction (SPME) combined with gas chromatography and mass spectrometry. The results showed that the highest concentration of acrolein was found in samples fried in sunflower oil and canola oil. The concentration of acrolein in pork sausage (3.7 and 2.0 ng/g/g) was lower than in cassava (10.2 and 3.8 ng) when fried in sunflower and soybean oils, respectively. In contrast, when the denser oils (canola and palm) were used for frying, the concentration of acrolein in pork sausage (6.3 and 3.8 ng/g) was higher than in cassava (3.7 and 2.8 ng/g). Using corn oil, the concentrations of acrolein in both cassava and sausage were similar (approximately 5 ng/g). The viscosity of the oil, the fatty acid composition, especially the level of saturated and unsaturated fatty acids from the food, and oil uptake are factors that influence the acrolein concentration found in fried food. Keywords Cassava Pork sausage Acrolein SPME-GC/MS
Introduction Frying is a fast preparation method and is one of the oldest and most common operations used in the preparation of
V. M. Oso´rio Z. de Lourdes Cardeal (&) Departamento de Quı´mica, ICEx, Universidade Federal de Minas Gerais, Avenida Antoˆnio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil e-mail: [email protected]
processed foods. Fried foods give unique characteristics of satiety, aroma, flavor and palatability. Frying is especially suited to the development of food products with unique flavors and textures. Frying can be defined as a process of cooking foods by immersing them in edible oil, usually at a temperature between 160 and 190 °C under atmospheric conditions [1]. When food is immersed in hot oil in the presence of air, it is exposed to oxidation with a series of interacting agents (air, water, high temperature components of the food being fried) causing degradation in its structure, especially when the food is fried over a long period of time. The process of deep-frying involves both mass transfer, mainly represented by water loss and oil uptake, and heat transfer [2]. Evaporation of steam from the hot food surface follows a diffusion gradient that drives the water toward the surface and produces a continuous steam flow. Water evaporation leaves voids for fat to enter; for that reason, fat uptake is largely proportional to moisture loss [3]. Moreover, the initial moisture content of food dramatically affects the final oil uptake [4]. Several studies have demonstrated that the frying fat is taken up during cooling after the food is removed fro
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