Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying

Abstract

The effects of selected antioxidants on the changes of the quality properties and 3monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying duration was 100 min in five antioxidant systems for three consecutive days. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), oleoresin rosemary and sage extract. Both the frying oil and the oil extracted from the fried potato chips were analyzed for the 3-MCPD esters and GE content, acylglycerol composition, free fatty acid (FFA) content, p-anisidine value (p-AV), and specific extinction coefficient K232 and K268. Generally, TBHQ and oleoresin rosemary showed significantly lower levels of 3-MCPD esters and GE. The order of effectiveness of the selected antioxidants in the frying oil and fried potato chips was BHT < BHA < sage extract < oleoresin rosemary < TBHQ. Antioxidants reduce the 3-MCPD esters and GE levels by inhibiting the formation of radical intermediates.

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

“…A previous study on antioxidant addition to frying palm olein showed that rosemary extract was able to perverse the oil quality in terms of oxidation stability [23]. Similarly, rosemary addition to the shortening was able to give a lower FFA-to-DAG ratio compared to BHA or tocopherol.…”

“…There is controversial discussion about the relationship of GE and MCPD esters formation, and therefore the use of antioxidants in reducing GE is still unclear [10]. However, a recent study, concerning the addition of antioxidants to a frying system, had clearly shown that antioxidants were effective in controlling and inhibiting the formation of 3-MCPD ester and GE at the same time [23]. The results showed that GE content was lowered during a series of tests of a continuous frying system with the presence of antioxidants.…”

“…Generally, the antioxidants prevent the generation of free radical (e.g., hydroxyl radicals) by acting as a hydrogen or electron donor [21,22]. Additionally, a previous study of the changes in 3-MCPD ester and GE content of a frying system suggested addition of antioxidants to the palm olein was effective to reduce the level of MCPD ester and GE contaminations [23]. As MCPD ester formation can be triggered via a radical mechanism [24], reducing radical formations by antioxidant fortification in baking recipes is a potential mitigation tool that is a straightforward and low-cost alternative.…”

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice

“…These harmful ingredients will be adsorbed on fried foods, and long‐term consumption of such fried foods will cause harm to human health. In recent years, the quality control of frying oil and the safety risk control of the frying process have become a focus for research (Chen, Chiu, Cheng, Hsu, & Kuo, 2013; Wong et al., 2019). TPCs are among those ingredients that are more polar than the triglycerides (TGs) that are produced under frying food conditions (Bansal, Zhou, Barlow, Lo, & Neo, 2010).…”

Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying

“…Over the last five years, thirteen frying bibliography have reported the behaviours of 3-monochloropropane-1,2-diol (3-MCPD) esters and/or glycidyl esters in edible oils, mainly in palm-based oils, when subjected to different frying conditions [8,9,10,11,12,13,14,15,16,17,18,19,20]. Issues associated to 3-MCPD esters and glycidyl esters in refined vegetable oils and fats have gained much attention in the past 10 years considering their potential health implications to humans.…”