Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes

Four food safety hazards, acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), were detected in fried potatoes. The inhibition of tertiary butylhydroquinone (TBHQ) and tea polyphenol palmitate (TPP) added at various frying durations on the four hazards was investigated. The findings indicated that the relative loss of TBHQ was significantly (p < 0.05) higher than that of TPP (41.39 ± 2.74%) during frying, up to 83.86 ± 1.26% when added at 0 h. Additionally, adding antioxidants to the oil before frying significantly reduced the formation of four hazards compared to other addition times. TBHQ demonstrated superior efficacy in inhibiting the formation of PAHs, while TPP exhibited greater effectiveness in suppressing the generation of AA, 5-HMF, and HCAs. The overall impact of TPP was superior to that of TBHQ in inhibiting the formation of four hazards in fried potatoes. This study provided references for adding antioxidants to suppress the generation of various hazards in actual frying systems.