Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Abstract

Glycidyl ester (GE) is a class of food‐processing contaminant widely found in edible oil‐based food products. Adding antioxidants can inhibit the formation of GE in deep frying oil. In this research, sesamol was adopted to replace the unsafe chemically synthesized antioxidants, tert‐butylhydroquinone (TBHQ), to inhibit the formation of GE in deep frying palm oil (PO). The result showed that the inhibitory capacity of sesamol and TBHQ to GE formation in PO was of the following ranking: 0.10%sesamol >0.02%TBHQ >0.06%sesamol >0.02%sesamol. Acid value, peroxide value, p‐anisidine value, and total polar compounds of PO were also determined, which indicated that sesamol could inhibit the formation of GEs by inhibiting oil hydrolysis and oxidation. Fourier‐transform infrared spectroscopy also demonstrated that sesamol could inhibit the formation of GEs. This work will offer a better understanding on the final control of GE in oil frying process with sesamol. Novelty impact statement The inhibitory capacity of sesamol to the glycidyl ester formation is weaker than that of TBHQ. Sesamol can inhibit glycidyl ester by inhibiting oil hydrolysis and oxidation in palm oil frying process. Increasing sesamol concentration to 0.10% is enough to inhibit glycidyl ester.

Byproducts of Sesame Oil Extraction: Composition, Function, and Comprehensive Utilization

“…In terms of food processing, sesamol can enhance the oxidative stability of organogels and lipids to prolong the shelf life of meat products [ 118 ]. Additionally, sesamol can also suppress the generation of glycidyl ester, a food processing pollutant widely found in edible oil that mainly inhibits the hydrolysis and oxidation of oil [ 119 ]. Sesamol is a potential nutritional supplement to prevent the memory loss associated with an unhealthy diet [ 120 ].…”

Ternary Heterojunction Graphitic Carbon Nitride/Cupric Sulfide/Titanium Dioxide Photoelectrochemical Sensor for Sesamol Quantification and Antioxidant Synergism

“…In view of the importance of SM in the fields of medicine and food technology [ 9 ], several detection and quantification methods, including electrochemical methods [ 10 ], thermogravimetric analysis [ 11 ], and spectrophotometry [ 12 ], have been developed. However, these technologies have disadvantages, such as low stability and reproducibility, time-consuming operating procedures, low detection limits, and susceptibility to interference, which hinder their large-scale application.…”