Abstract
The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying. Firstly, the potato samples were soaked in different concentrations of NaCl and they were fried in sunflower oils containing different concentrations of rosemary extract. Subsequently, repeated frying was carried out with sunflower oil enriched with rosemary extract. The frying oil and the oil extracted from potato samples were analyzed in terms of the contents of 3-MCPD and glycidyl esters according to DGF C VI 18 (10) method. The results demonstrated that the content of 3-MCPD and glycidyl esters in frying oil was not significantly affected by different NaCl and rosemary extract concentrations during short term frying; however, the amount of 3-MCPD esters was found to be lower for the potato crisps enriched with rosemary extract during repeated frying cycles.
Highlights
Fatty acid esters of 3-monochloro-propane1,2-diol (3-MCPD) and glycidol are known as food processing contaminants which were discovered years ago in oils and oil-containing food products. 3-MCPD esters are formed when lipids react with chlorine containing compounds at elevated temperatures (Hrncirik and Duijn, 2011)
The results demonstrated that the content of 3-MCPD and glycidyl esters in frying oil was not significantly affected by different NaCl and rosemary extract concentrations during short term frying; the amount of 3-MCPD esters was found to be lower for the potato crisps enriched with rosemary extract during repeated frying cycles
Antioxidants have been reported to have the ability to eliminate the precursors of 3-MCPD esters such as cyclic acyloxonium free radical (CAFR) intermediates and chlorine radicals in a previously published work (Zhang et al, 2016)
Summary
Fatty acid esters of 3-monochloro-propane1,2-diol (3-MCPD) and glycidol are known as food processing contaminants which were discovered years ago in oils and oil-containing food products. 3-MCPD esters are formed when lipids react with chlorine containing compounds at elevated temperatures (Hrncirik and Duijn, 2011). Fatty acid esters of 3-monochloro-propane1,2-diol (3-MCPD) and glycidol are known as food processing contaminants which were discovered years ago in oils and oil-containing food products. 3-MCPD esters are formed when lipids react with chlorine containing compounds at elevated temperatures (Hrncirik and Duijn, 2011). Significant amounts of 3-MCPD and glycidyl esters have been detected in refined vegetable oils, since the deodorization step of refining requires temperatures of between 240 °C and 270 °C, depending on the type of oil (Bockisch, 1993). 3-MCPD was reported to be separated from its esters in the gastrointestinal system (Bockisch, 1993). The defined limit for daily consumption in its free form was reported to be valid for the ester form. Glycidol, formed by the decomposition of glycidyl esters, is known as a probable carcinogen for humans (IARC, 2000)
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