Evaluation of lipid oxidation in po

Evaluation of lipid oxidation in potato crisps has been studied extensively. Most times, the study was done on potato crisps recently prepared by deep-fat frying, comparing different frying oils. In the present work, an extraction method that involves extraction and derivatization of free fatty acids to fatty acids methyl esters in a single step followed by gas chromatography is used. On the one hand, four potato crisps brands, fried in different oils, were stored at room temperature and at 40 °C, in the dark, to evaluate the effect of temperature on the fatty acids. On the other hand, a single kind of potato crisps (fried in olive oil), was stored at room temperature, in darkness, under different atmospheres: air, vacuum, oxygen scavenger, and nitrogen. The most effective conditions in order to avoid or at least delay lipid oxidation were storage at room temperature with an oxygen scavenger.