Formation of glycidol fatty acid esters and 3-monochloro-1,2-propanediol fatty acid esters in heated foods

Abstract

Glycidol fatty acid esters (GEs) and 3-monochloro-1,2-propanediol fatty acid esters (3-MCPDEs) are formed at high temperatures during edible oil production. In this study, ground meat (beef, pork, and chicken) patties, cookies, and cupcakes were heated under various conditions using a temperature-controlled device to determine the amount of GEs and 3-MCPDEs produced. GE and 3-MCPDE were not detected in any meat heated in the oven (250 °C). When heating all meats using a muffle furnace, GEs were not detected at 400 °C but they were detected at 500 °C and 600 °C. At 600 °C, 3-MCPDEs were detected in all meats. When cookie and cupcake doughs prepared with rapeseed oil were heated in the oven, GEs were formed in both samples, reaching a maximum at 210 °C. 3-MCPDEs were detected only in cookies, reaching its maximum at 250 °C. The percentage of each GE in heated cookies and cupcakes was related to the fatty acid composition of the rapeseed oil. These results suggest that the formation of GEs and 3-MCPDEs may be affected by food ingredients, cooking device, and heating time, as well as heating temperature.