Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method Original Research Article

A storage study was carried out to evaluate the behavior of fatty acids of potato crisps. Samples were stored in darkness and under natural light. A one step extraction–methylation method followed by gas chromatographic determination was used to analyze and compare profiles (% area) and contents (g/100 g sample). Quantification was carried out using nonadecanoic acid as internal standard. The profile of potato crisps stored in darkness did not show considerable variation, while that of crisps exposed to natural light decreased significantly. Regarding the FAME content, there was a decrease under both conditions, which was more evident in crisps stored under light. Because it greatly contributes to the development of lipid oxidation, light should be avoided during potato crisps storage.