Formation of oxidative and cytotoxic products of tocopherols and their adsorption onto the surface of French fries when fried with rapeseed oil.

This work examines the impact of frying (180 °C) French fries on the degradation of fatty acids and tocopherols in rapeseed oil, with a particular focus on the formation and adsorption of gamma-tocopheryl quinone on the surface of French fries. Gamma-tocopheryl quinone has a cytotoxic effect, and long-term exposure may alter DNA. It was found that gamma-tocopheryl quinone formed 1.