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


Citation

Wong, Yu Hua and Goh, Kok Ming and Nyam, Kar Lin and Nehdi, Imededdine Arbi and Sbihi, Hassen Mohamed and Tan, Chin Ping (2019) Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Food Control, 96. pp. 488-493. ISSN 0956-7135; ESSN: 1873-7129

Abstract

The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodcont.2018.10.006
Publisher: Elsevier
Keywords: 3-monochloropropane-1,2-diol esters; Glycidyl ester; Antioxidant; Palm olein; Frying
Depositing User: Nabilah Mustapa
Date Deposited: 06 Feb 2020 03:20
Last Modified: 06 Feb 2020 03:20
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodcont.2018.10.006
URI: http://psasir.upm.edu.my/id/eprint/22589
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