The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep‐fat frying, were determined. RESULTS Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx) was detected in deep‐fat fried meatballs, whereas other HCAs (2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐DiMeIQx), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), 2‐amino‐9H‐pyrido[2,3‐b]indole (AαC) and 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g−1. CONCLUSION The results of the present study showed that MeIQx could be formed in deep‐fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry