Migration of health promoting microconstituents from frying vegetable oils to French fries

► French fries may contain oil-derived health promoting microconstituents. ► Tocopherols and phytosterols in potatoes can be predicted by the respective oil content. ► Polyphenols content should be preferably determined in the fried product. ► Type and quality of oil, as well as frying procedure affect microconstituents' content.