Fatty acid composition and acrylamide determination of industrial battered vegetables

• N -hexane extracts of pre-fried vegetables have high CUPRAC and FRAP values. • Industrial par-fried vegetables are consumed worldwide. • N -hexane extracts of pre-fried vegetables show high content of PUFAs. • All extracts preserve a good antioxidant and tyrosinase inhibitory effects. • A lab-fryer was used to prepare the batter samples. • Untreated and gold-fried batters show a low content of acrylamide. Raw and cooked vegetables are consumed worldwide. Different cooking methods can be applied, There are different cooking methods for vegetables, but one of the most appreciated preferred is frying battered or breaded vegetables. The first aim of this work is the comparison in terms of fatty acid composition of different industrially par-fried vegetables. Indeed, in In this work five different par-fried battered vegetables obtained with the same industrial procedure, were extracted treated with n -hexane in order to determine and compare the fatty acid composition of the batter used for each matrix. The total unsaturated fatty acid was 91.71 % in peppers extracts, followed by green beans (89.04 %) and potatoes (88.85 %) extracts,; among them the highest level of C18:3 ɷ3 (α-linolenic acid) was detected in courgettes extract (38.38 %). Also, the assessment of the safety profile in terms of acrylamide formation for a mix of battered vegetables was done. Even if numerous studies reported the acrylamide content in a single type of vegetable, frequent is the consumption of mix vegetables by population. The acrylamide content of the battered vegetables has been determined to determine the acrylamide content of mixed battered vegetables, at two different time points. Acrylamide values are 73.0 μg/Kg and 3700 μg/Kg in golden-fried batter and browning-fried batter respectively, which confirm the formation of these species from Maillard reaction on par-fried battered vegetables cooked at high temperatures and show the remarkable gap in relation to the time frying. Additional assays have been performed on the mixed battered vegetables extracted using methanol:water 70:30 applying three techniques (decoction, microwave and ultrasound-assisted extraction) to assess their TPC, TFC, antioxidant and enzyme inhibitory activities in comparison with the single battered vegetables extracted with n -hexane. Mixed battered vegetables have been also suspended in a hydroalcoholic solution of methanol/water = 70:30 for the preparation of decoction, microwave and ultrasound-assisted extracts in order to evaluate their TPC, TFC, antioxidant and enzyme inhibitory activities in comparison with the previous ones. Results show a general reduction of their values in comparison with the n -hexane extracts. Finally, two types samples of fried batters have been prepared using a lab scale fryer working at the same temperature but at two diverse time of frying.