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Lv Y, Peng X, Lee YY, Xie X, Tan CP, Wang Y, Wang Y, Zhang Z. Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment. Food Res Int 2024; 194:114900. [PMID: 39232527 DOI: 10.1016/j.foodres.2024.114900] [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: 06/25/2024] [Revised: 08/09/2024] [Accepted: 08/09/2024] [Indexed: 09/06/2024]
Abstract
Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed that, phytonutrient levels notably diminished during static heating, with PDAG exhibiting reduced oxidative stability, but maintaining a stability profile similar to PO over a short period. During stir-frying, 3-MCPDE content initially increased and then decreased whereas the opposite was observed for GEs. Furthermore, as temperature, and NaCl concentration increased, there was a corresponding increase in the levels of 3-MCPDE and GEs, although remained within safe limits. When used in suitable concentrations, these findings underscore the potential of DAG, as a nutritionally rich and oxidatively stable alternative to conventional cooking oils, promoting the use of DAG edible oil in heat-cooked food systems.
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Affiliation(s)
- Yongsi Lv
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Xianwu Peng
- Amway (China) R&D Center Co., Ltd., Guangzhou, Guangdong 510730, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Xiaodong Xie
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Ying Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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2
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Nor Mahiran SNS, Abd Kadir NH, Maulidiani M, Tengku Mohamad TR, Gooderham NJ, Alam M. Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil. Heliyon 2023; 9:e20413. [PMID: 37780749 PMCID: PMC10539964 DOI: 10.1016/j.heliyon.2023.e20413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 09/08/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023] Open
Abstract
Palm oil is a vegetable oil that is widely used for cooking and deep-frying because of its affordability. However, repeatedly heated palm oil is also prone to oxidation due to its significant content of unsaturated fatty acids and other chemical toxicants such as glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD). Initially, the physicochemical properties such as colour, viscosity, peroxide, p-anisidine and total oxidation (TOTOX) of periodically heated palm oil were investigated. Chemical profiling and fingerprinting of six different brands of palm cooking oil during heating cycles between 90 and 360 min were conducted using Fourier transform infrared (FTIR) and 1H Nuclear Magnetic Resonance (NMR) metabolomics. In addition, the multivariate analysis was employed to evaluate the 1H NMR spectroscopic pattern of repeatedly heated palm oil with the corresponding physicochemical properties. The FTIR metabolomics showed significant different of the chemical fingerprinting subjected to heating duration, which in agreement with the result of 1H NMR metabolomics. Partial least squares (PLS) model revealed that most of the physicochemical properties of periodically heated palm oil are positively correlated (R2 values of 0.98-0.99) to their spectroscopic pattern. Based on the findings, the color of the oils darkened with increased heating time. The peroxide value (PV), p-anisidine value (p-AnV), and total oxidation (TOTOX) values increased significantly due to degradation of unsaturated compounds and oxidation products formed. We identified targeted metabolites (probable carcinogens) such as 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl ester (GE), indicating the conversion of 3-MCPD to GE in repeatedly heated oils based on PCA and OPLSDA models. Our correlation analysis of NMR and physicochemical properties has shown that the conversion of 3-MCPD to GE was significantly increased from 180 to 360 min cooking time. The combination spectroscopic techniques with physicochemical properties are a reliable and robust methods to evaluate the characteristics, stability and chemical's structure changes of periodically heated palm oil, which may contribute to probable carcinogens development. This study has proven that combination of NMR and physicochemical analysis may predict the formation of the probable carcinogens of heated cooking oil over time which emphasizing the need to avoid certain heating cycles to mitigate formation of probable carcinogens during cooking process.
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Affiliation(s)
| | - Nurul Huda Abd Kadir
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, Malaysia
| | | | | | - Nigel J. Gooderham
- Department of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom
| | - Mahboob Alam
- Department of Safety Engineering, Dongguk University, 123 Dongdae-ro, Gyeongju-si, Gyeongbuk, 780714, South Korea
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3
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Yao L, Hu Y, Zou Y, Ji Z, Hu S, Wang C, Zhang P, Yang H, Shen Z, Tang D, Zhang S, Zhao G, Wang X. Selective and Efficient Photoextraction of Aqueous Cr(VI) as a Solid-State Polyhydroxy Cr(V) Complex for Environmental Remediation and Resource Recovery. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2022; 56:14030-14037. [DOI: doi.org/10.1021/acs.est.2c03994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/25/2023]
Affiliation(s)
- Ling Yao
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Yezi Hu
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Yingtong Zou
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Zhuoyu Ji
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Shuxian Hu
- Beijing Computational Science Research Center, 100193 Beijing, China
| | - Cong Wang
- Institute of Applied Physics and Computational Mathematics, 100088 Beijing, China
| | - Ping Zhang
- Institute of Applied Physics and Computational Mathematics, 100088 Beijing, China
| | - Hui Yang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Zewen Shen
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Duoyue Tang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Sai Zhang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Guixia Zhao
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Xiangke Wang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
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4
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Yao L, Hu Y, Zou Y, Ji Z, Hu S, Wang C, Zhang P, Yang H, Shen Z, Tang D, Zhang S, Zhao G, Wang X. Selective and Efficient Photoextraction of Aqueous Cr(VI) as a Solid-State Polyhydroxy Cr(V) Complex for Environmental Remediation and Resource Recovery. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2022; 56:14030-14037. [PMID: 36130076 DOI: 10.1021/acs.est.2c03994] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Aqueous hexavalent chromium (Cr(VI)) treatment and chromium resource recovery toward Cr-containing wastes are of significant importance and necessity to both wastewater remediation and resource recovery. Herein, via mild photoreaction conditions with isopropanol (IPA) as an electron donor, a catalyst-free strategy for aqueous Cr(VI) extraction to form an insoluble polyhydroxy Cr(V) complex is developed for the first time. Aqueous Cr(VI) with concentration from 5 to 150 ppm can be efficiently extracted with high selectivity even in the presence of coexisting ions, and the total Cr concentration in residue solution can be as low as 0.5 ppm. The Cr resource could be efficiently recovered as pure Cr2O3 by calcinating the resulting Cr(V) precipitate. Outstanding extraction efficiency could be realized with various IPA concentrations (1.3-12.0 mol/L) by coordinately tuning the pH value to promote the formation of Cr(VI)-IPA ester. The formed ester undergoes intramolecular electron transition under visible light irradiation, resulting in a polyhydroxy solid-state Cr(V) intermediate complex. The controlled pH value blocks further reduction of Cr(V) to soluble Cr(III); thus the insoluble Cr(V) intermediate complex is stabilized thermodynamically under ambient conditions. Because of its electric neutrality property and the strong intermolecule interaction via hydrogen bonds, a dioxo-bridged di-nuclear Cr(V) complex {Cr2(μ-O)2(OH)4[OCH(CH3)2]2} is finally precipitated as the main product. Satisfactory extraction and recovery of Cr from chromium-plating wastewater and discarded stainless steel verify that this approach is ideal for both one-step purification of Cr(VI)-containing wastewater and selective resource recovery from Cr-containing solid wastes in practical application.
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Affiliation(s)
- Ling Yao
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Yezi Hu
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Yingtong Zou
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Zhuoyu Ji
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Shuxian Hu
- Beijing Computational Science Research Center, 100193 Beijing, China
| | - Cong Wang
- Institute of Applied Physics and Computational Mathematics, 100088 Beijing, China
| | - Ping Zhang
- Institute of Applied Physics and Computational Mathematics, 100088 Beijing, China
| | - Hui Yang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Zewen Shen
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Duoyue Tang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Sai Zhang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Guixia Zhao
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
| | - Xiangke Wang
- College of Environmental Science and Engineering, North China Electric Power University, 102206 Beijing, P. R. China
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5
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Adegoke SC, Adrah K, Nowlin K, Tahergorabi R. Microstructural and physicochemical changes of coated and frozen fried chicken. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16822] [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)
- Samuel Chetachukwu Adegoke
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kelvin Adrah
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kyle Nowlin
- Joint School of Nanoscience and Nanoengineering Greensboro North Carolina USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program North Carolina Agricultural & Technical State University Greensboro North Carolina USA
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Chen H, Tsao CH, Chang YH, Lee WJ. Occurrence of thermally induced glycidyl esters and 3-monochloropropane-1,2-diol esters in refined oils and pressed oils manufactured by different processes and associated with human health risks in Taiwan. Food Chem 2021; 360:130053. [PMID: 34022517 DOI: 10.1016/j.foodchem.2021.130053] [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: 02/27/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 01/18/2023]
Abstract
Glycidyl esters (GEs) and 3-monochloropropane-1,2-diol esters (3-MCPDEs) are heat-induced contaminants mainly formed during oil refining. Information on the occurrence of these contaminants in pressed oils is still limited. In this study, 16 oilseeds pressed with a screw press and a hydraulic press had extremely low concentrations of GEs and 3-MCPDEs. Seed-roasting at high temperatures was the principal factor that significantly increased contents of GEs and 3-MCPDEs in pressed oils, in which higher precursor levels were observed. Occurrence data of GE and 3-MCPDE concentrations in refined oils (n = 25) and pressed oils (n = 26) marketed in Taiwan showed that hot-pressed oils had higher concentrations than their cold-pressed counterparts, and average concentrations of refined oils were > 10-fold higher than those of pressed oils. Risk assessment using the margin of exposure (MOE) approach indicated the presence of GEs in edible oils was of concern for food safety, especially for people who frequently use refined oils.
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Affiliation(s)
- Hsuan Chen
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Chieh-Hsi Tsao
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Yu-Hsuan Chang
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- School of Food Safety, 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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7
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Martin AA, Fodjo EK, Marc GBI, Albert T, Kong C. Simple and rapid detection of free 3-monochloropropane-1,2-diol based on cysteine modified silver nanoparticles. Food Chem 2020; 338:127787. [PMID: 32827901 DOI: 10.1016/j.foodchem.2020.127787] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 07/22/2020] [Accepted: 08/03/2020] [Indexed: 01/29/2023]
Abstract
A rapid colorimetric method using cysteine-modified silver nanoparticles (Cys-AgNPs) is applied for the detection of 3-monochloropropane-1,2-diol (3-MCPD). Indeed, in the presence of 3-MCPD, the color of Cys-AgNPs solution changes from yellow to pink within five minutes at 100 °C and pH 9.3. This change is mainly attributed to the ability of amino group of cysteine to react with 3-MCPD to form N-(2,3-dihydroxypropyl)-amino acid grafted on AgNPs (3-MCPD-Cys-AgNPs) in alkaline medium. This color change makes 3-MCPD to be clearly detectable by unassisted visual means even at 0.1 μg⋅mL-1. Besides, using UV-Vis spectroscopic technique, a linear range from 0.1 μg⋅mL-1 to 1.25 μg⋅mL-1 for 3-MCPD detection is obtained, with a calculated detection limit of 0.084 μg⋅mL-1. These results suggest that this sensing technique is sensitive to 3-MCPD and may have a substantial application in the rapid detection of food contaminants particularly, where quality and safety of food products are paramount concern.
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Affiliation(s)
- Aka Alla Martin
- Key Laboratory of East China Sea Fishery Resources Exploitation, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; Physical Chemistry Laboratory, UFR SSMT, Université Felix Houphouet Boigny, 22 BP 582 Abidjan 22, Cote d'Ivoire
| | - Essy Kouadio Fodjo
- Physical Chemistry Laboratory, UFR SSMT, Université Felix Houphouet Boigny, 22 BP 582 Abidjan 22, Cote d'Ivoire.
| | - Gouli Bi Irié Marc
- Physical Chemistry Laboratory, UFR SSMT, Université Felix Houphouet Boigny, 22 BP 582 Abidjan 22, Cote d'Ivoire
| | - Trokourey Albert
- Physical Chemistry Laboratory, UFR SSMT, Université Felix Houphouet Boigny, 22 BP 582 Abidjan 22, Cote d'Ivoire
| | - Cong Kong
- Key Laboratory of East China Sea Fishery Resources Exploitation, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; Shanghai Key Laboratory of Forensic Medicine (Academy of Forensic Science), Shanghai 200063, China.
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8
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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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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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