Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep-frying and 1.5 h for pan-frying. During deep-frying, total tocochromanol decreases to about half (25 mg per 100 g) of the initial value, pan-frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan-frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene. Practical Applications: This is the first systematic work comparing alkylbenzenes evolution under different frying conditions. Different from previous works, frying experiments are carried out following the indication of many European countries that recommend using temperature lower than 180 °C. The amount of alkylbenzenes assumed through a standard portion of fried potatoes (200 g) is assessed, which is relevant for evaluating dietary exposure to these contaminants.
