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Zhou Z, Gao P, Zhou Y, Wang X, Yin J, Zhong W, Reaney MJT. Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils. Foods 2024; 13:2788. [PMID: 39272553 DOI: 10.3390/foods13172788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/29/2024] [Accepted: 08/30/2024] [Indexed: 09/15/2024] Open
Abstract
Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and free radical scavenging rate of the oils during the frying process were investigated, and the most suitable oils for frying were identified through comparative analysis using principal component analysis (PCA). We assessed the frying performances of hot-pressed high-oleic-acid rapeseed oil (HHRO), cold-pressed high-oleic-acid rapeseed oil (CHRO), soybean oil, rice bran oil, and palm oil utilizing principal component analysis over an 18 h period. The HHRO and CHRO showed lower acid values (0.31, 0.26 mg/g), peroxide values (2.09, 1.96 g/100 g), p-anisidine values (152.48, 178.88 g/mL), and total polar compound percentages (27.60%, 32.10%) than other oils. Furthermore, both the HHRO and CHRO demonstrated enhanced free radical scavenging abilities, indicative of their higher antioxidant capacities, as corroborated by the PCA results. Benzopyridine, 3-monochloropropane-1,2-diol ester, squalene, tocopherols, and polyphenol from the HHRO and CHRO during frying were compared. A comprehensive examination of harmful substances versus nutrient retention during frying revealed that the HHRO contained fewer hazardous compounds, while CHRO retained more nutrients. Therefore, this study analyzes the oxidation regulation of HHRO in frying applications, highlights the prospects of HHRO for frying in terms of health and economy, and contributes valuable insights for informed vegetable oil selection within the food industry.
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Affiliation(s)
- Zhenglin Zhou
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Yuan Zhou
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China
| | - Xingye Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Martin J T Reaney
- Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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2
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Wang C, Liu H, Sun R, Wang J. Determination of glycidyl fatty acid esters in edible vegetable oils by HPLC-ESI-QQQ-MS/MS combined with cryo-degreasing tandem dispersive solid-phase extraction. Food Chem 2024; 432:137293. [PMID: 37657342 DOI: 10.1016/j.foodchem.2023.137293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/04/2023] [Accepted: 08/24/2023] [Indexed: 09/03/2023]
Abstract
Glycidyl fatty acid esters (GEs) have been identified as food contaminants that can form during the processing and heating of edible oils. Their widespread occurrence raises potential concerns for consumers. This study aimed to develop a simple and effective analytical method for molecular recognition using mass spectrometry fragmentation patterns. Furthermore, it sought to simultaneously and quantitatively determine five common GEs in highly complex fatty matrices (oils) using high-performance liquid chromatography-triple quadrupole tandem mass spectrometry (HPLC-ESI-QQQ-MS/MS). An extraction method using acetonitrile was used, and the purification of the extract was optimized using cryo-degreasing-tandem dispersive solid-phase extraction (d-SPE) to eliminate fatty interferents. The method validation yielded recoveries ranging from 81.17% to 109.28% and the method precision was < 10.00%. The limits of quantification ranged from 0.08 to 0.21 ng/g, which is below the current legal limits. This approach may play a crucial role in ensuring food safety.
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Affiliation(s)
- Can Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hao Liu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruiqi Sun
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jun Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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3
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Chang YH, Liao KW, Lin ZE, Lee WJ. Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan. Food Chem 2024; 430:137055. [PMID: 37536070 DOI: 10.1016/j.foodchem.2023.137055] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/15/2023] [Accepted: 07/27/2023] [Indexed: 08/05/2023]
Abstract
Glycidyl esters (GEs) and 3-monochloropropane-1,2-diol esters (3-MCPDEs) are carcinogenic contaminants found in refined oils. This study aimed to determine levels of GEs and 3-MCPDEs in packaged foodstuffs, and estimate daily exposure levels using food consumption data. The analysis involved Soxtec extraction and gas chromatography-mass spectrometry, and the recovery of spiked GEs and 3-MCPDEs was within the range of 80%∼110%. Results showed that GEs and 3-MCPDEs were almost ubiquitous in food products (95%), with the highest concentrations found in processed fats, followed by cookies and spreads. Food products containing palm-derived oils had significantly higher levels of contaminants (p < 0.05), with up to 58.1% of palm oil-containing foodstuffs exceeding the upper limits of either GEs or 3-MCPDEs set by the European Union. Cookies and instant noodles were identified as the main sources of exposure to GEs and 3-MCPDEs, with potential daily intake levels exceeding the tolerable daily intakes in children aged 0 ∼ 12 years.
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Affiliation(s)
- Yu-Hsuan Chang
- Master Program in Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan
| | - Kai-Wei Liao
- School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan
| | - Zih-Ee Lin
- Waseda Research Institute for Science and Engineering, Waseda University, Tokyo, Japan
| | - Wei-Ju Lee
- School of Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan; Research Center of Food Safety Inspection and Function Development, College of Nutrition, Taipei Medical University, Taipei, Taiwan.
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4
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Gabašová M, Zeleňáková L, Ciesarová Z, Benešová L, Kukurová K, Jelemenská V. The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions. POTRAVINARSTVO 2023. [DOI: 10.5219/1857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Abstract
The research aimed to investigate the variability of the acrylamide content in French potato fries depending on the type of oil and the length and conditions of deep-frying. Deep-frozen pre-fried potato French fries primarily intended for catering establishments were deep-fried parallel in two oils (multi-component oil and rapeseed oil) at the same conditions (175 °C/4 min and 200 °C/3 min) until the limit for total polar compounds (TPCs) content (24%) was reached. The samples were analysed immediately after removal from the package, after the first frying and when the TPCs was exceeded. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) was used to determine acrylamide. Mathematical and statistical evaluation of the results was according to the indicators of descriptive characteristics, i.e., arithmetic mean, standard deviation (SD), and coefficient of variation (%). Analysis of variance (ANOVA) was used to compare groups, i.e., the assumption of agreement of variance was verified by the F test (F). All pairwise differences in means were tested using Tukey's HSD test (Honest Significantly Different) and Scheffe´s test. The critical value of α, compared to the standardized difference between the means, was established using our chosen risk of 5%. The highest acrylamide values were measured in samples deep-fried in rapeseed oil at 200 °C/3 min in sample 2b (451.13 µg/kg when deep-fried immediately) and in sample 2d (383.24 µg/kg after exceeding TPCs). The lowest values of acrylamide were found in samples deep-fried in multi-component oil at a temperature of 200 °C/3 min in sample 1d (183.35 µg/kg after exceeding TPCs) and at a temperature of 175 °C/4 min in sample 1c (240.75 µg/kg after exceeding TPCs). The decreased tendency of acrylamide in both types of oils and variants of temperature after exceeding TPCs compared to the state immediately after frying is confirmed for all samples. Potato-based products are a significant source of acrylamide production and subsequent consumption. Monitoring its presence in food is, therefore, an important legislative requirement.
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5
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The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil. Foods 2022; 11:foods11244073. [PMID: 36553815 PMCID: PMC9777578 DOI: 10.3390/foods11244073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p > 0.05) related to the content of DAG.
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6
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Impact of Moringa oleífera leaves extract in the stabilization of margarine under accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01714-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Wang X, Cheng W, Wang X, Wang Q, Abd El-Maksoud AA, Wang M, Chen F, Cheng KW. Inhibition effects of typical antioxidants on the formation of glycidyl esters in rice oil and chemical model during high temperature exposure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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8
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Wang M, Wan Y, Liu T, Zeng X, Liang X, Wu X, Fu G. Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia ( Camellia oleifera) Oil during Heating. Foods 2022; 11:2232. [PMID: 35954000 PMCID: PMC9367799 DOI: 10.3390/foods11152232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
Refining degree has an important influence on the quality of camellia (Camellia oleifera) oil. The deterioration behaviors and lipid oxidation of three kinds of camellia oils, including camellia crude oil (CO), moderate refined oil (MRO), and refined oil (RO), during heating were investigated in this study. The results of deterioration behavior analysis showed that the oxidation degree was RO > CO > MRO. Tocopherol and polyphenolic substances in the oil might help delay oil oxidation. The lipid oxidation results indicated that the heating process had greater effects on CO and MRO than RO; it upregulated neutral lipid content and downregulated phospholipid content in terms of lipid changes and the multiplicity of differences. Glycerophospholipid metabolism was the most remarkable pathway and was important to study the heating process of refined oil. Moderate refining is good for retaining the beneficial lipids in camellia oil. The results of this study would provide a theoretical basis for camellia oil processing.
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Affiliation(s)
- Mei Wang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou 341000, China; (T.L.); (X.Z.)
- Ganzhou General Inspection and Testing Institute, Ganzhou 341000, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
| | - Ting Liu
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou 341000, China; (T.L.); (X.Z.)
- Ganzhou General Inspection and Testing Institute, Ganzhou 341000, China
| | - Xiuying Zeng
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou 341000, China; (T.L.); (X.Z.)
- Ganzhou General Inspection and Testing Institute, Ganzhou 341000, China
| | - Xinmei Liang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
| | - Xiaojiang Wu
- College of Food Science, Shanxi Normal University, Taiyuan 030000, China;
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
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9
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Zheng J, Long Y, Chen W, Zhi W, Xu T, Wang L, Hu A. Quality changes of repeatedly fried palm oil and extracted oil from fried loach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total polar components (TPC) and free fatty acids (FFA) of palm oil and extracted oil from fried loach (EOL) were studied. The loach was fried in palm oil at 170 °C for 3 min and the frying was repeated 10 times. The oil from fried loach was collected and analyzed. The results showed that the TPC of palm oil exceeded the standard limit (3 mg/g) when frying 10 times. The PV and TPC of EOL were unqualified after 9 and 4 times frying (19.17 meq O2/kg and 31% respectively). The AV of the EOL reached 2.46 mg/g after 9 times frying. Palm oil has better frying performance than EOL because of its balanced proportion of saturated and unsaturated fatty acids. Palm oil can be used for 9 times frying, while the EOL has been damaged after 4 times.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
- Tianjin Kuanda Aquatic Food Co. Ltd. , Tianjin 300162 , PR China
| | - Yuanyuan Long
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Tingting Xu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Lin Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
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10
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Li Z, Dong F, Sun Y, Sun Z, Song X, Dong Y, Huang X, Zhong J, Zhang R, Wang M, Sun C. Qualitative and Quantitative Analysis of Six Fatty Acid Amides in 11 Edible Vegetable Oils Using Liquid Chromatography-Mass Spectrometry. Front Nutr 2022; 9:857858. [PMID: 35419400 PMCID: PMC8997291 DOI: 10.3389/fnut.2022.857858] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 03/02/2022] [Indexed: 11/13/2022] Open
Abstract
Fatty acid amides (FAAs) are endogenous lipid molecules that exhibit various physiological activities. FAAs are usually present at nanomolar levels in biological samples. In this study, a method for the qualitative and quantitative determination of six FAAs (linoleamide, linoleoyl ethanolamide, oleoyl ethanolamide, palmitic amide, oleamide, and octadecanamide) in edible vegetable oils was established. All six FAAs were detected in sesame, peanut, soybean (decolorized and non-decolorized), and blended oils; five in sunflower oil; four in rice oil; three in linseed and olive oils; and two in corn and canola oils. The total contents of FAAs were highest in sesame oil (104.88 ± 3.01 μg/mL), followed by peanut oil (34.96 ± 3.87 μg/mL), soybean oil (16.75 ± 1.27 μg/mL), and blended oil (13.33 ± 0.77 μg/mL), and the contents in the other edible vegetable oils were all <1.03 μg/mL. The concentrations of linoleoyl ethanolamide and oleoyl ethanolamide were highest in non-decolorized soybean oil, while the other four FAAs (linoleamide, palmitic amide, oleamide, and octadecanamide) showed the highest concentrations in sesame oil. The total contents of these FAAs in eight different oils were higher than those in biological fluids and tissue. Our study confirmed that edible vegetable oils are rich in FAAs, and provides reliable data for evaluating the nutritive value of vegetable oils.
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Affiliation(s)
- Zixiang Li
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Feng Dong
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Yongzhi Sun
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Zhaohui Sun
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Xinyu Song
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Yingran Dong
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Xiaocai Huang
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Jiayi Zhong
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Rui Zhang
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Maoqing Wang
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
| | - Changhao Sun
- National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin, China
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11
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Mnari Bhouri A, Ghnimi H, Amri Z, Koubaa N, Hammami M. Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1010202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.
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12
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The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104305] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Han L, Li J, Wang S, Cheng W, Ma L, Liu G, Han D, Niu L. Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
| | - Jiahui Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Shujie Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Dongxue Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
| | - Li Niu
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
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14
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Kaur A, Singh B, Kaur A, Yadav MP, Singh N. Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amarbir Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Madhav P. Yadav
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture Wyndmoor Pennsylvania USA
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
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15
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Ahmad Tarmizi AH, Abd Razak RA, Abdul Hammid AN, Kuntom A. Thermal stability and transient of esterified 3‐MCPD and glycidol during atmospheric frying and subsequent low‐pressure drainage of products with different surface‐to‐volume ratio. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Raznim Arni Abd Razak
- Malaysian Palm Oil Board 6, Persiaran Institusi Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
| | | | - Ainie Kuntom
- Malaysian Palm Oil Board 6, Persiaran Institusi Bandar Baru Bangi, Kajang Selangor 43000 Malaysia
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16
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Chen H, Chen Y, Wan C, Deng Q. Free-Radical-Mediated Formation Mechanism of Polar Polymeric Triglycerides in Vegetable Oil Studied by Electron Spin Resonance and High-Performance Liquid Chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9034-9042. [PMID: 34006112 DOI: 10.1021/acs.jafc.1c01059] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The free-radical-mediated formation mechanism of polar polymeric triglycerides (TAGs) was derived based on the formation of lipid-derived radicals and the degradation of TAGs in palm oil (PO), rapeseed oil (RO), and sunflower oil (SO). The experimental spectra were simulated by alkoxyl, alkyl, and 5-dimethyl-1-pyrroline N-oxide (DMPO)-oxidized adducts. DMPO-oxidized adducts were the main radical adducts in the initial stage. Then, alkyl radical adducts became the dominating radical adducts after 12 min in PO and RO. The intensity of alkyl radical adducts was the highest in SO. Therefore, based on the bimolecular reaction, polar polymeric TAGs were mainly bonded by -C-O-O-C- in the initial stage and then by -C-C- and -C-O-C- after 30 min. Besides, according to the correlation analysis between the amounts of polar polymeric TAGs and the degradation of TAGs, the main structures of polar polymeric TAGs in PO, RO, and SO were POL-LOP, POL-OOP, and POO-OOP; OLL-LnLO, OLLn-OLnO, OOO-OLO, and OLLn-OOO; and LLL-LLO, LLL-LLL, and OLL-LLO, respectively.
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Affiliation(s)
- Hongjian Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
| | - Yashu Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
| | - Chuyun Wan
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430000, People's Republic of China
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17
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Goh KM, Wong YH, Tan CP, Nyam KL. A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes. Curr Res Food Sci 2021; 4:460-469. [PMID: 34296198 PMCID: PMC8281601 DOI: 10.1016/j.crfs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/14/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022] Open
Abstract
Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation. Frying and baking trigger formation of MCPD esters and GE. MCPD esters and GE are formed endogenously during refining process. The concentration of MCPD esters and GE elevated during thermal processing. Temperature, process duration, and precursors cause MCPD esters and GE formations.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, 56000, Malaysia
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, 56000, Malaysia
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18
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Effect of oil surface activity on oil absorption behavior of potato strips during frying process. Food Chem 2021; 365:130427. [PMID: 34218110 DOI: 10.1016/j.foodchem.2021.130427] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 01/10/2023]
Abstract
Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.
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19
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Abd Razak RA, Ahmad Tarmizi AH, Kuntom A, Sanny M, Ismail IS. Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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The effects of chloride and the antioxidant capacity of fried foods on 3-chloro-1,2-propanediol esters and glycidyl esters during long-term deep-frying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Wang S, Liu G, Cheng W. Comparative evaluation of four free radical scavengers for the inhibition of individual glycidyl ester formation in rice bran oil determined by UPLC‐MS/MS. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Shujie Wang
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou510640China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen518060China
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22
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Wu PY, Chen H, Su NW, Chiou TY, Lee WJ. First Determination of Glycidyl Ester Species in Edible Oils by Reverse-Phase Ultra-Performance Liquid Chromatography Coupled with an Evaporative Light-Scattering Detector. Molecules 2021; 26:molecules26092702. [PMID: 34062981 PMCID: PMC8124708 DOI: 10.3390/molecules26092702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/01/2021] [Accepted: 05/02/2021] [Indexed: 11/29/2022] Open
Abstract
In this work, a new ultra-performance liquid chromatograph-evaporative light-scattering detector (UPLC-ELSD) method for quantitation of glycidyl esters (GE) contents in edible oils is presented. The method features complete separation of five GE species within 20 min by a C18 column and gradient elution with a mobile phase consisting of 85% and 2.5% methanol aqueous solutions. The coefficients of regression (R2) were all ≥0.9999 for the linear-quadratic regression curves of GE species in a concentration range of 5~80 μg/mL. The intraday and interday recoveries (%) of GE species in solvent were in a range of 81.3~107.3%, and the intraday and interday coefficients of variation (CVs, %) were all ≤8.6%. The average recovery (%) of GE species spiked in extra-virgin olive oil samples ranged from 88.3~107.8% and the intermediate precision (CV, %) of ≤14% indicated acceptable accuracy and precision. The method exhibited limit of quantification (LOQ) for each GE species (0.6 μg glycidol equivalents/g oil). The method was applied to determine GE concentrations of six commercial oil samples, and total glycidol equivalents were consistent with data obtained by GC-MS method. This UPLC-ELSD method could be adopted for precursory screening and research purposes to improve food safety when MS detectors are unavailable.
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Affiliation(s)
- Ping-Yi Wu
- Master Program in Food Safety, Taipei Medical University, Taipei 11031, Taiwan; (P.-Y.W.); (H.C.)
| | - Hsuan Chen
- Master Program in Food Safety, Taipei Medical University, Taipei 11031, Taiwan; (P.-Y.W.); (H.C.)
| | - Nan-Wei Su
- Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan;
| | - Tai-Ying Chiou
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, Koen-cho, Kitami, Hokkaido 090-8507, Japan;
| | - Wei-Ju Lee
- School of Food Safety, Taipei Medical University, Taipei 11031, Taiwan
- Research Center of Food Safety Inspection and Function Development, College of Nutrition, Taipei Medical University, Taipei 11031, Taiwan
- Correspondence: ; Tel.: +886-2-27361661 (ext. 7529)
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23
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Wang R, Tao M, Zhu Y, Fan D, Wang M, Zhao Y. Puerarin inhibited 3-chloropropane-1,2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters. Food Chem 2021; 358:129843. [PMID: 33915425 DOI: 10.1016/j.foodchem.2021.129843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/30/2022]
Abstract
The inhibitory effects of seven polyphenols on 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) formation were investigated in palm oil models. Results showed that there was not a positive significant correlation between the free-radical scavenging activities of the tested compounds and their 3-MCPDE-formation inhibitory activities; puerarin, with weak antioxidant activity, showed the highest inhibitory capacity. Moreover, puerarin reduced the content of glycidol and glycidyl esters (GEs), two key intermediates of 3-MCPDE formation in the oil models; and a puerarin-adduct was discovered in the oil fortified with glycidol or GEs, with its structure elucidated by LC-MS/MS and comparison with newly synthesized ones. Based on its chemical structure, we proposed that puerarin, at least in part, reacted with glycidol and GEs to inhibit 3-MCPDE formation. In addition, the formed compound, puerarin-7-O-propanediol was identified in the potato chips frying system, further confirming reacting with glycidol/GEs as a key mechanism of puerarin to inhibit 3-MCPDE formation.
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Affiliation(s)
- Ru Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Mengru Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Yamin Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
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24
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Wang S, Liu G, Cheng W. Chloride-mediated co-formation of 3-monochloropropanediol esters and glycidyl esters in both model vegetable oils and chemical model systems. Food Res Int 2021; 140:109879. [PMID: 33648197 DOI: 10.1016/j.foodres.2020.109879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 11/16/2022]
Abstract
3-Monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) with high toxicity have drawn global concerns due to their widespread occurrence in refined oils and oil-based foods. The effect mechanisms of organic chlorine compound lindane, inorganic chlorine compounds tetra-n-butylammonium chloride (TBAC) and sodium chloride (NaCl) on the formation of 3-MCPDEs and GEs were investigated in model oils and chemical models at 240 °C. Results showed that 3-MCPDEs contents increased with the addition of lindane and TBAC, whereas, surprisingly, GEs presented the same tendency as the results of 3-MCPDEs. This suggested that although chlorine compounds were not involved in the formation reaction of GEs, they could also promote GEs formation. Chemical model experiments confirmed that the presence of chlorine compounds led to the transformation of GEs to 3-MCPDEs and conversely 3-MCPDEs could also transform to GEs. The latter transformation rate from 3-MCPDEs to GEs was higher than the former, which might account for the fact that chlorine compounds promoted GEs formation. Additionally, it was also observed that solid NaCl did not induce the increase of 3-MCPDEs and GEs levels in chemical models, suggesting that the chlorine in NaCl, different from lindane and TBAC, was not available for 3-MCPDEs formation. The present findings give novel insights into the interactions between 3-MCPDEs and GEs formation mechanisms, which offer the theoretical basis for efficient and simultaneous inhibition of 3-MCPDEs and GEs.
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Affiliation(s)
- Shujie Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou 510640, China.
| | - Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
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25
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Khor YP, Wan SY, Tan CP, Zhao G, Li C, Wang Y, Li Y. Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study. Food Res Int 2021; 141:109897. [PMID: 33641946 DOI: 10.1016/j.foodres.2020.109897] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 10/23/2022]
Abstract
Basa catfish is a good source for fish oil extraction, which was believed to have good thermo-oxidative stability because of its similar fatty acid composition to that of palm olein (PO). The thermo-oxidative stability of PO, basa catfish oil (FO), and palm olein-basa fish oil blend (PO-FO; ratio 1:1) was evaluated after 75 frying cycles. No significant difference was observed in p-anisidine value, TOTOX value, conjugated trienes, monomeric oxidized triacylglycerols, and free fatty acids concentration after frying. Moreover, compared to PO, FO exhibited lighter color, lower acid value, conjugated dienes, polymerized triacylglycerol, and total polar content. The PO-FO blend also demonstrated a more favorable frying stability compared to the other two frying systems. These findings indicated that FO could be proposed as a promising alternative to common PO, and its blending with other vegetable oils at an appropriate ratio might improve the overall oil frying quality for future industrial applications.
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Affiliation(s)
- Yih Phing Khor
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Suet Ying Wan
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- UPM-JNU International Joint Laboratory on Plant Oils Processing and Safety (POPS), Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Guanli Zhao
- Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
| | - Changyu Li
- Chongqing Honoroad Grain & Oil Co., Ltd, 400000 Chongqing, China
| | - Yong Wang
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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26
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Ahmad Tarmizi AH, Kuntom A. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying. Crit Rev Food Sci Nutr 2021; 62:3403-3419. [PMID: 33397128 DOI: 10.1080/10408398.2020.1865264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) are processed-developed contaminants presence in vegetable oils after undergo refining process under excessive heat. Refined oils are extensively used in various frying applications, nevertheless, the reservation against their quality and safety aspects are of major concern to consumers and food industry. Realizing the importance to address these issues, this article deliberates an overview of published studies on the manifestation of 3-MCPDE and GE when vegetable oils undergo for frying process. With the modest number of published frying research associated to 3-MCPDE and GE, we confined our review from the perspectives of frying conditions, product properties, antioxidants and additives, pre-frying treatments and frying oil management. Simplicity of the frying process is often denied by the complexity of reactions occurred between oil and food which led to the development of unwanted contaminants. The behavior of 3-MCPDE and GE is closely related to physico-chemical characteristics of oils during frying. As such, relationships between 3-MCPDE and/or GE with frying quality indices - i.e. acidity in term of free fatty acid or acid value); secondary oxidation in term of p-anisidine value, total polar compounds and its fractions, and refractive index - were also discussed when oils were subjected under intermittent and continuous frying conditions.
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Affiliation(s)
- Azmil Haizam Ahmad Tarmizi
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Ainie Kuntom
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
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27
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Ruan M, Bu Y, Wu F, Zhang S, Chen R, Li N, Liu Z, Wang H. Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2020.06.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Cheng W, Liu G, Guo Z, Chen F, Cheng KW. Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15319-15326. [PMID: 33131272 DOI: 10.1021/acs.jafc.0c05515] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A kinetic model for glycidyl ester (GE) formation in both palm oil and chemical models during high-temperature heating was built to investigate the formation and degradation mechanisms of GEs in refined palm oil. The results showed that the formation and degradation of GEs followed pseudo-first-order reactions, and the rate constants of reaction kinetics followed the Arrhenius equation. The estimated activation energy of the GE degradation reaction (12.87 kJ/mol) was significantly lower than that of the GE formation reaction (34.58 kJ/mol), suggesting that GE degradation occurred more readily than formation. The Fourier transform infrared (FTIR) band intensities of epoxy and ester carboxyl groups decreased over heating time, while no band assigned to the cyclic acyloxonium group was found. Furthermore, no 5,5-dimethyl-1-pyrroline N-oxide (DMPO)-cyclic acyloxonium radical adduct was detected by quadrupole time-of-flight mass spectrometry (Q-TOF-MS). The above findings indicated that GEs were decomposed, fatty acid was also liberated, and GE degradation did not involve a cyclic acyloxonium intermediate. GEs were primarily decomposed into monoacylglycerol via ring-opening reaction during heating followed by fatty acid and glycerol via hydrolysis reaction.
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Affiliation(s)
- Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zheng Guo
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus C, Denmark
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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29
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Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of frying experiments are carried out for each of the three oils. The spectra of the first eight rounds are used to build the model, and the last two are used for model testing. First, all the original spectra are preprocessed using the first derivative (1D). Then, the correlation coefficient between the sequence of frying times and absorbance is calculated, and the characteristic wavelengths with a high correlation coefficient are extracted. Finally, a differential prediction model is established based on the characteristic wavelengths. The results show that the differential prediction model accurately predicts the frying times of various edible oils and provides a new method for quality inspection of frying oil, and the predicted accuracy of the frying times of three frying oils is 100% within the allowable range of error.
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30
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Albuquerque TG, Costa HS, Silva MA, Oliveira MBP. Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil? Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.01.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Chen J, Zhang L, Li Q, Wang M, Dong Y, Yu X. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109538] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Li X, Wu G, Wu Y, Karrar E, Huang J, Jin Q, Zhang H, Wang X. Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions. Food Chem 2020; 312:126041. [PMID: 31901829 DOI: 10.1016/j.foodchem.2019.126041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/12/2022]
Abstract
Effect of fried food, oil type, moisture, fatty acid and molecular distribution on the effectiveness of rapid test of Total Polar Compounds (TPC) in frying oil based on dielectric constant was explored. Effects of all factors were compared and found to be significant (P < 0.05). Throughout the life cycle of frying oil, its rapid results were correlated well with those of conventional chromatography (Y = 0.7625X + 3.681, R2 = 0.8734). But the discrepancy was found within selected TPC ranges of 0%-10% and 20%-30%. According to the definition of TPC, three potential reasons for the high TPC values of fresh oils were discussed. For the deteriorated oils, the triglyceride dimers, mono-unsaturated and di-unsaturated fatty acids were found to be the main compositional factors by stepwise multivariate regression analysis. Pieces of advice about the operation guideline, internal control indices, calibration, reference oil, sensor, and detection range were proposed for instrument users and producers.
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Affiliation(s)
- Xu Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Yuqi Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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Xu L, Zhang Y, Gong M, Huang J, Jin Q, Wang X, Wang X. Change of fatty acid esters of MCPD and glycidol during restaurant deep frying of fish nuggets and their correlations with total polar compounds. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14532] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
| | - Yuanbo Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
| | - Mengyue Gong
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
| | - Jianhua Huang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122China
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Khor YP, Sim BI, Abas F, Lai OM, Wang Y, Nehdi IA, Sbihi HM, Gewik MM, Tan CP. Evaluation of quality parameters for fresh, used and recycled palm olein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6989-6997. [PMID: 31414493 DOI: 10.1002/jsfa.9989] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/19/2019] [Accepted: 08/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep-frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil. RESULTS For PTG, triacylglycerol oligomers and dimers showed a significant increase (P < 0.05) after the refining process. Although there was a significant reduction (P < 0.05) in the total oxTAGs concentration after refining, they were still present in the recycled palm olein, even though the used palm olein had undergone a complete oil refining process. The concentration of caprylic acid increased significantly (P < 0.05) in palm olein after undergoing various heat and deep-frying treatments and even showed a significant (P < 0.05) increase in recycled oil. CONCLUSION The results obtained in the present study justify the suitability of the proposed quality parameters for use as quality indices with respect to controlling the adulteration of used and recycled palm olein in RBDPO for the protection of the health and safety of consumers. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Biow Ing Sim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Imededdine Arbi Nehdi
- College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
| | - Hassen Mohamed Sbihi
- College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed Mossad Gewik
- College of Science, Chemistry Department, King Saud University, Riyadh, Saudi Arabia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- School of Biological Science and Food Engineering, Chuzhou University, Chuzhou, China
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Boukandoul S, Santos CS, Casal S, Zaidi F. Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5483-5490. [PMID: 31087351 DOI: 10.1002/jsfa.9809] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 05/05/2019] [Accepted: 05/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep-frying conditions (intermittent frying of fresh potatoes, 180 °C, 2 × 90 min day-1 , 5 days). RESULTS Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (<43 to 85%) and oxidized triglycerides (<20 to 60%), a 25-60% reduction in p-anisidine value and total volatile aldehydes, particularly alkadienals, and a better performance than the one predicted from the oils' mass ratio. Blending was particularly effective in vitamin E and antioxidant activity preservation, probably from interaction with some MOO components such as sterols and vitamin E, while carotenoids and phenolics do not seem to be implicated. CONCLUSIONS These results provide an interesting use for MOO, improving the thermo-oxidative performance of SFO while providing nutritional benefits and lowering the formation of toxic compounds during prolonged deep-frying. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Silia Boukandoul
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Carla Sp Santos
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
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Ahmad Tarmizi AH, Abd Razak RA, Abdul Hammid AN, Kuntom A. Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying. Molecules 2019; 24:E2332. [PMID: 31242570 PMCID: PMC6630994 DOI: 10.3390/molecules24122332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 06/15/2019] [Accepted: 06/20/2019] [Indexed: 11/18/2022] Open
Abstract
Issues on 3-monochloropropane-diol-1,2-diol (MCPD) esters and glycidyl esters in refined oil have gained much attention when these heat-induced contaminants are associated with health implications. Oil that undergoes the frying process could influence the fates of 3-MCPD esters and glycidyl esters, especially with the addition of an anti-clouding agent. In this study, we investigated the effect of polyglycerol fatty acid esters (PGE) on the transients of 3-MCPD esters and glycidyl esters in palm olein (POo) during intermittent frying. Thermal resistance of POo fortified with PGE (0.1% to 0.4%) was assessed for 8 h of daily frying operations at 180 °C across five consecutive days. The addition of PGE decelerated the reduction of 3-MCPD esters and glycidyl esters with the progression of frying. The presence of these compounds coincided with the amount of oil taken up by the fried product. The inclusion of PGE in POo also induced higher augmentation of polar compound fractions, i.e., oxidised triacylglycerols (OxTAG) and polymerised triacylglycerols (PTAG), but gave comparable free fatty acid (FFA), p-anisidine value (AnV), total chloride and fatty acid composition (FAC) with control oil (POo). The results also showed that the presence of chloride in POo did not onset further formation of 3-MCPD esters and glycidyl esters throughout the frying period. As the behaviours of 3-MCPD esters and glycidyl esters were affected by PGE, only a sufficient amount should be added into POo to ensure oil clarity at a realistic period.
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Affiliation(s)
| | - Raznim Arni Abd Razak
- Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia.
| | | | - Ainie Kuntom
- Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia.
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37
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Khor YP, Sim BI, Abas F, Lai OM, Wang Y, Wang Y, Ping Tan C. Quality profile determination of palm olein: potential markers for the detection of recycled cooking oils. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1634098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Biow Ing Sim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Faridah Abas
- Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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38
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Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers. Food Chem 2019; 290:286-294. [PMID: 31000049 DOI: 10.1016/j.foodchem.2019.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 01/10/2023]
Abstract
The aim of this study is to shed light on the evolution of the minor compounds in the corn oil oxidation process, through the information provided by direct immersion-microextraction in solid phase followed by gas chromatography/mass spectrometry (DI-SPME-GC/MS). This methodology enables one, in a single run, to establish the identity and abundance both of original oil minor components, some with antioxidant capacity, and of other compounds coming from both main and minor oil components oxidation. For the first time, some of the compounds formed from oil minor components degradation are proposed as new markers of oil incipient oxidation. Although the study refers to corn oil, the methodology can be applied to any other edible oil and constitutes a new approach to characterizing the oxidation state of edible oils.
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Affiliation(s)
- J Alberdi-Cedeño
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María L Ibargoitia
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
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Udomkun P, Niruntasuk P, Innawong B. Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13931] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Bhundit Innawong
- Faculty of Engineering and Industrial Technology, Department of Food Technology Silpakorn University Nakhon Pathom Thailand
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40
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Sun Y, Zhang M, Fan D. Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR). ULTRASONICS SONOCHEMISTRY 2019; 51:77-89. [PMID: 30514488 DOI: 10.1016/j.ultsonch.2018.10.015] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 10/09/2018] [Accepted: 10/11/2018] [Indexed: 06/09/2023]
Abstract
The ultrasound assisted microwave vacuum frying system was investigated to achieve higher physicochemical and quality attributes of frying oil. In this study, the effect of ultrasonic on peroxide value, acid value, carbonyl value, polar component, fatty acid, color, viscosity, dielectric properties and low field nuclear magnetic resonance (LF-NMR) relaxation characteristics of frying oil under microwave vacuum frying were analyzed; the principal component regression (PCR) analysis was used to establish a correlation model for predicting physicochemical properties through LF-NMR relaxation characteristics. The results indicated that the acid value, carbonyl value, polar component, color, viscosity, dielectric constant and saturated fatty acids of the oil samples increased with the prolongation of frying time, and the peroxide value increased first and then decreased with the extension of frying time. Furthermore the relaxation time of peak T21, T22 and T23 decreased gradually of frying oil, and the peak area ratio of S21 gradually increased as the frying time goes on. Good correlations were found between the LF-NMR relaxation characteristics and the physicochemical properties using PCR, and the analysis results are credible. In conclusion, compared with the microwave vacuum frying, the ultrasonic combined with microwave vacuum frying can delay the deterioration of the frying oil and the physicochemical properties of frying oil could be well predicted by the LF-NMR T2 relaxation characteristics during the frying process.
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Affiliation(s)
- Yanan Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Dongcui Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
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41
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Zeleňáková L, Angelovičová M, Šnirc M, Žiarovská J, Kráčmar S, Gálik B, Kunová S. Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries. POTRAVINARSTVO 2019. [DOI: 10.5219/1080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively.
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42
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Merkle S, Ostermeyer U, Rohn S, Karl H, Fritsche J. Formation of Ester Bound 2- and 3-MCPD and Esterified Glycidol in Deep-Fried and Pickled Herring Products. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700464] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Sybille Merkle
- Faculty of Life Sciences, Food Science; Hamburg University of Applied Sciences; Ulmenliet 20, Hamburg 21033 Germany
| | - Ute Ostermeyer
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Federal Research Institute for Nutrition and Food; Hermann-Weigmann-Str. 1, Kiel 24103 Germany
| | - Sascha Rohn
- Hamburg School of Food Science; Institute of Food Chemistry; University of Hamburg; Grindelallee 117, Hamburg 20146 Germany
| | - Horst Karl
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Federal Research Institute for Nutrition and Food; Hermann-Weigmann-Str. 1, Kiel 24103 Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Federal Research Institute for Nutrition and Food; Hermann-Weigmann-Str. 1, Kiel 24103 Germany
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43
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Merkle S, Ostermeyer U, Rohn S, Karl H, Fritsche J. Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products. Food Chem 2018; 245:196-204. [DOI: 10.1016/j.foodchem.2017.10.076] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 09/07/2017] [Accepted: 10/12/2017] [Indexed: 11/26/2022]
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44
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Li X, Li J, Wang Y, Cao P, Liu Y. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process. Food Chem 2017; 237:98-105. [DOI: 10.1016/j.foodchem.2017.05.100] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Revised: 05/12/2017] [Accepted: 05/17/2017] [Indexed: 11/26/2022]
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45
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Cheng WW, Liu GQ, Wang LQ, Liu ZS. Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods. Compr Rev Food Sci Food Saf 2017; 16:263-281. [PMID: 33371535 DOI: 10.1111/1541-4337.12251] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/30/2016] [Accepted: 12/01/2016] [Indexed: 01/05/2023]
Abstract
Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a "possible human carcinogen'' (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil-based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.
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Affiliation(s)
- Wei-Wei Cheng
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Guo-Qin Liu
- Guangdong Testing Inst. for Product Quality Supervision and China Natl. Quality Supervision and Testing Center for Foods (Guangdong), Foshan, 528300, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, China
| | - Li-Qing Wang
- Guangdong Testing Inst. for Product Quality Supervision and China Natl. Quality Supervision and Testing Center for Foods (Guangdong), Foshan, 528300, China
| | - Zeng-She Liu
- Bio-Oils Research Unit, Natl. Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Dept. of Agriculture, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A
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46
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Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2836-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Cheng W, Liu G, Liu X. Formation of Glycidyl Fatty Acid Esters Both in Real Edible Oils during Laboratory-Scale Refining and in Chemical Model during High Temperature Exposure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5919-5927. [PMID: 27319409 DOI: 10.1021/acs.jafc.6b01520] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In the present study, the formation mechanisms of glycidyl fatty acid esters (GEs) were investigated both in real edible oils (soybean oil, camellia oil, and palm oil) during laboratory-scale preparation and refining and in chemical model (1,2-dipalmitin (DPG) and 1-monopalmitin (MPG)) during high temperature exposure (160-260 °C under nitrogen). The formation process of GEs in the chemical model was monitored using attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy. The results showed that the roasting and pressing process could produce certain amounts of GEs that were much lower than that produced in the deodorization process. GE contents in edible oils increased continuously and significantly with increasing deodorization time below 200 °C. However, when the temperature exceeded 200 °C, GE contents sharply increased in 1-2 h followed by a gradual decrease, which could verify a simultaneous formation and degradation of GEs at high temperature. In addition, it was also found that the presence of acylglycerol (DAGs and MAGs) could significantly increase the formation yield of GEs both in real edible oils and in chemical model. Compared with DAGs, moreover, MAGs displayed a higher formation capacity but substantially lower contribution to GE formation due to their low contents in edible oils. In situ ATR-FTIR spectroscopic evidence showed that cyclic acyloxonium ion intermediate was formed during GE formation derived from DPG and MPG in chemical model heated at 200 °C.
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Affiliation(s)
| | | | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University , Beijing 100048, China
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48
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Mba OI, Dumont MJ, Ngadi M. Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep-Fat Frying. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2872-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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