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.
Highlights
Palm oil and the derivative products from palm oil are well-recognized as an important raw material in the food industry [1]
The content of 2-MCPD esters of palm olein and soft stearin was about half of the 3-MCPD ester, which was recorded for palm olein and soft stearin sample as between 1.77 and 2.11 mg/kg and 1.29 and 1.40 mg/kg, respectively
glycidyl ester (GE) is commonly higher than the content of 3-MCPD esters, as stated in the EFSA journal in 2016 [8]
Summary
Palm oil and the derivative products from palm oil are well-recognized as an important raw material in the food industry [1]. Palm oil is unique due to the balance in its saturated and unsaturated fatty acid composition [2]. Each fraction derived from palm oil serves a specific function in the food industry [3]. Fractionation of palm oil yields olein and stearin fractions. Foods 2020, 9, 739 frying medium due to its remarkable oxidation stability. Stearin (solid fraction) provides consistency, portability and texture to the products [4]
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