Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

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.

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

“…While BHA remained at 200 mg/kg, an increase in rosemary extract or tocopherol up to 800 and 1200 mg/kg was able to control the formation of 2-,3-MCPD esters, and GE. This phenomenon was explained by the antioxidant capability to reduce radical formation during baking (K. M. Goh et al, 2020 ). It was reviewed that a chlorine radical formed during the thermal process can attack a cyclic acyloxonium free radical to form MCPD (X.…”

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

“…The concentrations of 3-MCPD esters prior to a baking experiment at a temperature of 160 • C for 20 min were between 3.15 to 4.19 mg per kg. The reduction of 2-MCPD and GE for palm olein and soft stearin by rosemary extract showed a significant relation to the formation of 3-MCPD [153].…”

“…Effects of different antioxidants (200 ppm) on the content of 2-monochloropropandiol (MCPD), 3-MCPD and glycidyl ester (GE) on the fats portion extracted from cake baked at 160 • C for 20 min with different shortenings[153].…”

The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil

“…Therefore, applications of edible oils, such as baking and frying, can also result in the production of 3-MCPDE and GE because of high temperature [ 4 , 5 ]. In addition, the content of NaCl [ 6 ], type of frying media [ 7 ], frying methods [ 8 ], frying temperature [ 9 ], antioxidants [ 10 ] and additives [ 11 ] can affect the formation of 3-MCPDE and GE. The monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG) also contribute to the formation of 3-MCPDE and GE [ 12 ].…”