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The present study aimed to examine how different oils (extra virgin olive oil (EVOO), refined olive oil, high oleic sunflower oil (HOSO), and refined sunflower oil (RSO)) and intermittent deep-frying could influence the levels of glycidols (GD), monochloropropanediols (MCPDs) and acrylamide (AA) in pre-fried French fries. Time and type of oil affected the content of MCPDs, GD, and AA. The migration of MCPDs and glycidols in French fries during the frying was confirmed, but a new formation was also noticed. Extra virgin olive oil showed the lowest MCPDs and GD content (3-MCPD: 0.016–0.27 mg/kg, 2-MCPD < limit of detection (LOD)-0.04 mg/kg, and GD: 0.05–0.14 mg/kg). The 22% of the samples analyzed showed an AA content higher than 500 μg/kg (the limit recommended by the EFSA), 18% corresponded to samples deep-fried with EVOO, and 4% to samples deep-fried with RSO. Moreover, the lowest AA level was found when using HOSO (121.2–250.8 mg/kg). The overall analysis of these results suggests that HOSO could be used as a deep-frying oil, furnishing a good compromise between MCPD accumulation and AA formation. • Intermittent frying contributes to improve the formation of AA, GD and MCPDs. • MCPD and glycidols were transferred from oil to fried potatoes. • High oleic sunflower oil showed the best performance. [ABSTRACT FROM AUTHOR]

• Addition of polyphenols can mitigate the acrylamide formation in fried potato model. • The added polyphenols are obtained from the olive oil supply chain. • Hydrophobicity and activity of the polyphenols seem to be correlated. • TyAc and HTyAc presented the highest mitigation effects on AA content. • TyAc added to the dough showed around 90 % AA reduction. In order to find innovative protocols to reduce acrylamide (AA), a genotoxin and a probable carcinogen, in foods, several phenolic compounds were considered as additives to a potato derivative. Phenols are obtained from the by-products of the olive production chain. Potato flakes were kneaded with water containing different concentrations of a single phenol: tyrosol (Ty), hydroxytyrosol (HTy), tyrosyl acetate (TyAc), hydroxytyrosyl acetate (HTyAc), caffeic acid and oleuropein. After a cooking step at 175 °C for 4 min, AA was extracted, derivatized with xanthydrol and quantified by GC–MS. The results obtained for Ty, HTy, caffeic acid and oleuropein showed AA reduction ranging from 29 % to 47 %, whereas with TyAc and HTyAc the mitigation effect was noticeably stronger (90 and 75 %). The less polar molecule, TyAc, showed the best inhibition performance. These preliminary results show that phenolic compounds from olive by-products could also be valorized as food starchy additives. [ABSTRACT FROM AUTHOR]