Several studies indicated that chlorine salts provoke 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) and 2-monochloro-1,3- propanediol fatty acid esters (2-MCPD-FE) formation in oils during frying. The amount of MCPD strongly depends on the type and the amount of chlorine salt. Food raw materials, additives themselves may contain several chlorine compounds, providing precursors for 2- and 3-MCPD-FE formation during frying. Then, the fat uptake can cause measurable concentrations in the fried food as well. This paper aims at screening chlorine compounds occurring in food industry. Influence of sodium chloride (NaCl), potassium chloride (KCl), calcium chloride (CaCl2), ferric chloride (FeCl3) and ammonium chloride (NH4Cl) on the formation of MCPD-FE was investigated, mimicking frying conditions (175-180 °C, atmospheric pressure), applying high oleic sunflower oil as frying medium. 2-MCPD-FE and 3-MCPD-FE were determined by using an indirect method based on alkaline-catalyzed transesterification and GC-MS analysis. As expected, the reference sample without using any chlorine salt resulted only slight increase in 3-MCPD-FE concentration, and no increase in 2-MCPD-FE concentration. In case of the stable salts minor formation was observed. At as high as 3 % dosage of NaCl and KCl 1.6 and 2.4 mg/kg 3-MCPD-FE generated, respectively. Adding CaCl2, NH4Cl and FeCl3 resulted in very strong MCPD-FE formation by both isomers (2- and 3-MCPD-FE) in this increasing order. 0.1 % FeCl3 generated 70 mg/kg 2-MCPD-FE and 238 mg/kg 3-MCPD-FE by the end of 8-hour heating.
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.
Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research on Cancer. The aim of this research was to study the formation of glycidyl esters during the lab-scale deodorization of the three most widely produced seed oils in the world (sunflower, rapeseed and soybean). The effects of two independent factors – temperature and residence time – were analyzed by a 32 full factorial experimental design and evaluated by response surface methodology. In accordance with findings in the literature, the greatest amount of glycidyl esters was formed in the soybean oil matrix. For all three oils, the effects of both residence time and temperature were significant, while the latter was more so. To reduce the formation of glycidyl esters, milder deodorization is required, which is limited because of the purposes sought by the thermal operation and removal of volatile minor components and contaminants.
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