Abstract
3-Monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) are heat-induced contaminants which form during oil refining process, particularly at the high temperature deodorization stage. It is worth to investigate the content of 3-MCPD and GE in fries which also involved high temperature. The content of 3-MCPD esters and GE were monitored in fries. The factors that been chosen were temperature and duration of frying, and different concentration of salt (NaCl). The results in our study showed that the effect was in the order of concentration of sodium chloride < frying duration < frying temperature. The content of 3-MCPD esters was significantly increased whereas GE was significantly decreased, when prolong the frying duration. A high temperature results in a high 3-MCPD ester level but a low GE level in fries. The present of salt had contributed significant influence to the generation of 3-MCPD. The soaking of potato chips in salt showed no significant effect on the level of GE during the frying. The oil oxidation tests showed that all the fries were below the safety limit. Hence, the frying cycle, temperature and the added salt to carbohydrate-based food during frying should be monitored.
Highlights
Deep-fat frying is commonly being used to process food
Researchers believe that the 3-MCPD esters are from the conversation of triacylglycerol to cyclic acyloxonium, together with chloride ions7. 3-Monochloropropane-1,2-diol is in vivo carcinogenic and in vitro genotoxic[8]
The 3-MCPD esters in fries under 180 °C are higher than 160 °C
Summary
Deep-fat frying is commonly being used to process food. Palm olein is widely being used for deepfat frying because of the stability of the oil and high smoke point. This is due to the unique properties of palm olein, which contain the relative balance of unsaturated and saturated fatty acids[3]. 3-Monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) are trace contaminants formed during the high-temperature refining of oils, especially during the deodorization process[4,5]. A potato, which contains carbohydrates, protein, fat, vitamins and other minor constituents, can undergo a very complex chemical reaction with salt under prolonged high-temperature deep frying[11]. The parameters chosen were to simulate the most common frying condition
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