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Health Benefits of Using Red Palm Oil in Deep-frying Potatoes: Low Acrolein Emissions and High Intake of Carotenoids

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain

A. Hartmann

Industrial DANEC S.A., Paris N41-43 e Isla Floreana, Edificio Gousbard, Quito, Ecuador

F. Burló

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain

N. Poquet

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain

A.A. Carbonell-Barrachina

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain, angel.carbonell{at}umh.es

Palm oil is the second largest vegetable oil in terms of world production. Besides, red palm oil (RPO) is nonhydrogenated, has a high oxidative stability and contains high levels of natural antioxidants, such as carotenoids. The main objectives of this study were to study acrolein emissions during deep-frying operations, as an indicator of potentially toxic volatile compounds, and to evaluate the importance of French fries (fried with red palm oil) as an extra source of carotenoids in the diet. The acrolein emission rates from mono-unsaturated oils, such as red palm and olive oils, were much lower than that of poly-unsaturated oils, sunflower. The total carotenoid content of red palm oil, 480 mg/L, makes this oil perfect for developing functional foods round the world and gives the oil a high oxidative stability and long shelf life. Sensory tests proved that RPO French fries were scored positively by regular consumers. Their color was initially considered unusual and got low scores; however, when the flavor was evaluated RPO fries got higher scores than olive or sunflower fries. RPO proved to generate low amounts of potentially toxic volatiles, acrolein, and be an excellent source carotenoids.

Key Words: -carotene • β-carotene • fatty acids • functional foods • red palm oil

Food Science and Technology International, Vol. 15, No. 1, 15-22 (2009)
DOI: 10.1177/1082013208100462


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