Contamination of Fried Foods by 3‐Monochloropropane‐1,2‐diol Fatty Acid Esters During Frying

Arisseto, Adriana Pavesi; Marcolino, Priscila Francisca Corrêa; Augusti, Ana Carolina Veloso; Scaranelo, Gabriela Ramiro; Berbari, Shirley Aparecida Garcia; Miguel, A. M. R. O.; Morgano, Marcelo Antônio; Vicente, Eduardo

doi:10.1007/s11746-017-2951-9

Cited by 28 publications

(29 citation statements)

References 22 publications

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“…An endogenous formation was excluded . These results were confirmed by Arisseto et al They conducted deep‐frying experiments with banana, potato, cassava, onion, garlic, corn flour, rice, and meat and two types of oil with different 3‐MCPD‐E contents. Deep‐frying with corn oil with non‐significant levels of 3‐MCPD‐E (<0.05 mg kg −1 ) revealed no 3‐MCPD‐E contents in these deep‐fried products.…”

Section: Resultssupporting

confidence: 54%

“…However it is assumed that the high lipid content of the herring fillet could have an effect on a higher formation potential of MCPD‐E in the deep‐frying oil. A further essential difference between the food fried by Dingel and Matissek and Arisseto et al and the deep‐fried herring products investigated in the present study is the wet breading. During deep‐frying solid particles of the breading release from the fish product, accumulate in the deep‐frying oil and remain there for the entire frying‐life of the oil .…”

Section: Resultsmentioning

confidence: 65%

“…Deep‐frying with corn oil with non‐significant levels of 3‐MCPD‐E (<0.05 mg kg −1 ) revealed no 3‐MCPD‐E contents in these deep‐fried products. The deep‐frying oil with high 3‐MCPD‐E contents (1.64 mg kg −1 ) revealed a reasonable correlation ( r = 0.83) between the 3‐MCPD‐E contents in the deep‐fried products and the fat uptake .…”

Section: Resultsmentioning

confidence: 82%

“…Due to the simultaneous presence of NaCl (in wet breadings and marinades) and deep‐frying oil, both deep‐frying and pasteurization may be predestined processing steps leading to the formation of MCPD‐E and G‐E. Several studies were published regarding to the formation of MCPD‐E and G‐E in deep‐fried food . Deep‐frying temperature and time as well as the NaCl content in the deep‐fried products were investigated with respect to their effect on the formation of MCPD‐E and G‐E .…”

Section: Introductionmentioning

confidence: 99%

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Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Merkle

Ostermeyer

Rohn

et al. 2018

Euro J Lipid Sci & Tech

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In Germany, the best‐selling fish products are canned and marinated fish products including deep‐fried and pickled herring products. During processing, pre‐salted herring fillets are breaded, deep‐fried, and covered by an aqueous marinade containing vinegar and sodium chloride. For shelf‐life extension, the packaged fish can be pasteurized. Due to the co‐occurrence of sodium chloride and glycerol derivatives such as tri‐ or diacylglycerides, the deep‐frying and pasteurization procedure may lead to the formation of fatty acid esters of 2‐monochloropropane‐1,3‐diol and 3‐monochloropropane‐1,2‐diol (MCPD‐E) and of glycidol (G‐E). Various product as well as process dependent parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products are studied. The frying‐life of the oil has the strongest effect on the formation of MCPD‐E in herring products. 3‐MCPD‐E contents increases from 341 ± 48 to 1133 ± 194 μg kg−1 lipid in the products after 9 days frying‐life of the oil. Moreover, it is shown that the major proportion of MCPD‐E in these products originates from the deep‐frying oil. The analyses of total polar material and spectrophotometric measurement of the absorption at 420 nm of the deep‐frying oil are identified as suitable screening methods for estimating MCPD‐E contents in deep‐fried and pickled herring products. Practical Applications: Canned and marinated fish products are the best‐selling fish products (28% market share) on the German market. Up to now, no studies regarding the deep‐frying procedure of pickled herring products are published. Deep‐frying has shown to be a process leading to MCPD‐E and G‐E in fish products mainly affected by intake of deep‐frying oil. The knowledge about the effect of process and product based parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products may be of particular interest for the fish‐processing industry in order to manage that quality issue. Moreover, methods for the assessment of the deep‐frying oil quality such as the analysis of the total polar material (TPM) and the spectrophotometric measurement of the absorption at 420 nm deemed suitable screening methods for estimating the MCPD‐E contents in deep‐fried and pickled herring products. Deep‐frying of pickled herring products leads to the formation of MCPD‐E and G‐E, mainly affected by intake of deep‐frying oil and the frying‐life of the oil. Methods for the assessment of the frying oil quality, such as the analysis of TPM and the spectrophotometric measurement of the absorption, are suitable screening methods for estimating the MCPD‐E contents in deep‐fried fish products.

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Section: Resultssupporting

confidence: 54%

Section: Resultsmentioning

confidence: 65%

Section: Resultsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Merkle

Ostermeyer

Rohn

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Chloride ions and partial acylglycerols in oil may cause the formation of ester‐bound 3‐MCPD when oil is heated at a high temperature. Therefore, refined oils contain significant amount of these esters …”

Section: Introductionmentioning

confidence: 99%

Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology

Turan

Solak

Keskin

2019

Euro J Lipid Sci & Tech

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This study aims to determine the effects of frying temperature, frying time, and salt content of dough on free and/or ester‐bound 2‐ and 3‐monochloropropanediols (MCPD) content of leavened dough and frying oil using response surface methodology. According to the results, the amount of ester‐bound 3‐MCPD in fried dough is 4.83–55.00 μg kg−1 dough and free 3‐MCPD is 2.69–50.97 μg kg−1 in fat‐free dough. All process parameters affect the amount of free 3‐MCPD of fried dough significantly (p < 0.05). Moreover, the salt content of the dough does not significantly (p > 0.05) affect the amount of ester‐bound 3‐MCPD in fried dough. Binary interaction of frying temperature and time is significant (p < 0.05) for free and ester‐bound 3‐MCPD content of dough samples. 3‐D plots show that high frying temperature and extended time during deep‐frying result in high levels of free and ester‐bound 3‐MCPD in leavened doughs. A quadratic model is obtained for ester‐bound 2‐MCPD of the fried doughs and frying oil as a function of frying temperature, frying time, and dough salt content. Optimum frying conditions are also determined to minimize generation of MCPD compounds. Practical Applications: Consumption of MCPDs and their esters, which are process contaminants, might adversely affect human health. Therefore, determination of free and ester‐bound MCPD is important in frying oils and fried foods like fried doughs. This research shows the usability of response surface methodology for the investigation of the generation of free and ester‐bound MCPD compounds in fried doughs and frying oil depends on the process conditions. The effects of repeated frying on the content of these contaminants can be demonstrated by quadratic models. To minimize these contaminants during the repeated deep‐frying of leavened doughs, the process conditions should be controlled. The knowledge obtained may provide information about fried‐food safety in terms of MCPD compounds. Fried doughs are consumed in most parts of the world. Frying of leavened dough may lead to the formation of free and ester‐bound 2‐ or 3‐monochloropropanediols (2‐ or 3‐MCPD). In this study, the effects of frying temperature, frying time, and dough salt content on the content of MCPD compounds in leavened doughs and frying oil are investigated using response surface methodology.

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3-MCPDE in Palm Oil Processing: Formation Factors, Transference to Food and Mitigation Approaches

Chew

Hamid²,

Silvamany³

et al. 2022

Sustainable Technologies for the Oil Palm Industry

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Contamination of Fried Foods by 3‐Monochloropropane‐1,2‐diol Fatty Acid Esters During Frying

Cited by 28 publications

References 22 publications

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Investigation of the Formation of Free and Bound 2‐ and 3‐Monochloropropane‐1,2‐Diols During Deep Frying of Leavened Dough Using Response Surface Methodology

3-MCPDE in Palm Oil Processing: Formation Factors, Transference to Food and Mitigation Approaches

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