Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries

French fries were deep-fat fried in crude palm oil (CPO), refined canola oil (RCO) and a blend of CPO/RCO (1:1 w/w) at 170 degrees C for different durations. The fries were analyzed for the presence of certain bioactive nutrients originating from the frying oils. The French fries absorbed over 50% of total carotenoids, 40% of tocotrienols and < 20% of tocopherols from the oils. The order of enrichment based on the frying oil was CPO/RCO blend > CPO > RCO. The moisture ratio, oil uptake, and browning index were modeled with a first order kinetic model, while the changes in the concentration of nutrients in the fries were modeled using the biphasic first order model. In all cases, the coefficients of determination, R-2, calculated were above 0.92. The French fries produced using CPO and the blend of CPO/RCO absorbed less oil and were significantly enriched with carotenoids and vitamin E.