The content of anti-nutritional components in frozen fried-potato products

The aim of the study was to analyse the content and composition of products of thermal degradation of triacylglycerols (TAG) in 21 commercial frozen fried potato products, including traditional and corrugated French fries, potato wedges, potato slices and potato balls. Seventeen products were offered both to foodservice and households and four only for foodservice. The total content of polar compounds, composition of fatty acids and products of thermal degradation of TAG were analysed by means of gas chromatography (GC) and size-exclusion chromatography (HPSEC). The products were prepared for analysis using palm and sunflower oil. The analysis of polar and nonpolar oil fractions in the products showed that the polar fraction contained much more polymers than the nonpolar fraction. The polar fraction also contained more advanced products of polymerisation such as trimers and oligomers. The composition and the content of products of thermal degradation of oil depended on the type of oil used for frying rather than the type of fried potato product. Most of the products prepared with palm oil contained less dimers, trimers, and oligomers of TAG than the sunflower oil products. The content of polymers in the samples ranged from 13.3 to 265 mg/100 g of products.