Content of Polymerised Triacylglycerols in Fat of Fried Foods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901776" target="_blank" >RIV/60461373:22330/16:43901776 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/190994.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/190994.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/372/2015-CJFS" target="_blank" >10.17221/372/2015-CJFS</a>

Result language
angličtina
Original language name
Content of Polymerised Triacylglycerols in Fat of Fried Foods
Original language description
Polymerised triacylglycerols (TAG) were determined in the fat of 66 industrially produced fried foods (especially frozen pre-fried French fries, potato chips and other fried snacks) and 56 samples of French fries (and other forms of fried potatoes) prepared in restaurants, snack bars, and other catering establishments. All samples were purchased in the Czech Republic, especially in Prague, in the years 2012-2014. Polymerised TAG were determined by HP-SEC with refractive index detection, after the fat extraction with petroleum ether. While in none of the samples of industrially produced fried foods did the content of polymerised TAG in fat exceed the limit value of 12%, in French fries provided by different types of catering establishments this threshold was exceeded in 9 samples (i.e. approximately in 16% of the analysed samples).
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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