Abstract
Changes of edible oil quality factors and formation of 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) during deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were compared in this study. Based on the results of investigated oil quality parameters, which were free fatty acid (FFA), anisidine value (AV), UV extinction at 232 and 268 nm (E232 and E268, respectively), and total polar material (TPM), only a modest deterioration of the frying oil was observed. As we expected, the 3-MCPD-FE content in the control samples did not reach the limit of quantification (0.1 mg kg–1), while the table salt itself caused a slight increase. The results of pork chop and chicken liver experiments were not statistically different from each other, after the third frying circle 0.52 and 0.39 mg kg–1 3-MCPD-FE levels were reached, respectively. Based on these values, the human exposure estimation resulted in a low risk.
Highlights
IntroductionDuring deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were compared in this study
During deep-fat frying in four different experiments with high oleic sunflower oil were compared in this study
Free fatty acid (FFA), anisidine value (AV), ultraviolet extinction (E232 and E268), and total polar material (TPM) of the oils were determined for monitoring changes of quality during frying circles
Summary
During deep-fat frying in four different experiments (control, salt, pork chop, and chicken liver) with high oleic sunflower oil were compared in this study. The results of pork chop and chicken liver experiments were not statistically different from each other, after the third frying circle 0.52 and 0.39 mg kg–1 3-MCPD-FE levels were reached, respectively. Based on these values, the human exposure estimation resulted in a low risk. The objective of the current work was to study the formation of 3-MCPD-FE during frying different pre-fried deep frozen products in high oleic sunflower oil (HOSO).
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