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


Goh, Kok Ming and Wong, Yu Hua and Tan, Chin Ping and Nyam, Kar Lin (2021) A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes. Current Research in Food Science, 4. 460 - 469. ISSN 2347-467X; ESSN: 2322-0007


Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.crfs.2021.07.002
Publisher: Elsevier
Keywords: Monochloropropandiol; Glycidyl ester; Frying; Baking
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 21 Feb 2023 01:44
Last Modified: 21 Feb 2023 01:44
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.crfs.2021.07.002
URI: http://psasir.upm.edu.my/id/eprint/96123
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