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Jacobsen C, Holdt SL. Introduction to the Special Issue: "Advance in Recovery and Application of Bioactive Compounds from Seafood". Foods 2021; 10:foods10020266. [PMID: 33525691 PMCID: PMC7912078 DOI: 10.3390/foods10020266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 01/20/2021] [Indexed: 11/24/2022] Open
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Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP. Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods 2020; 9:E739. [PMID: 32512737 PMCID: PMC7353568 DOI: 10.3390/foods9060739] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 02/07/2023] Open
Abstract
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Imeddedine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
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