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Using SPME-GC/MS to Evaluate Acrolein Production in Cassava and Pork Sausage Fried in Different Vegetable Oils

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Journal of the American Oil Chemists' Society

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.

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Acknowledgments

Funding for this study was provided by the Fundação de Amparo a Pesquisa de Minas Gerais (FAPEMIG) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).

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Authors and Affiliations

  1. Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, Belo Horizonte, MG, 31270-901, Brazil

    Vanessa Moreira Osório & Zenilda de Lourdes Cardeal

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  1. Vanessa Moreira Osório
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  2. Zenilda de Lourdes Cardeal
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Correspondence to Zenilda de Lourdes Cardeal.

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Osório, V.M., de Lourdes Cardeal, Z. Using SPME-GC/MS to Evaluate Acrolein Production in Cassava and Pork Sausage Fried in Different Vegetable Oils. J Am Oil Chem Soc 90, 1795–1800 (2013). https://doi.org/10.1007/s11746-013-2338-5

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  • DOI: https://doi.org/10.1007/s11746-013-2338-5

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