Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying

Abstract

Issues on 3-monochloropropane-diol-1,2-diol (MCPD) esters and glycidyl esters in refined oil have gained much attention when these heat-induced contaminants are associated with health implications. Oil that undergoes the frying process could influence the fates of 3-MCPD esters and glycidyl esters, especially with the addition of an anti-clouding agent. In this study, we investigated the effect of polyglycerol fatty acid esters (PGE) on the transients of 3-MCPD esters and glycidyl esters in palm olein (POo) during intermittent frying. Thermal resistance of POo fortified with PGE (0.1% to 0.4%) was assessed for 8 h of daily frying operations at 180 °C across five consecutive days. The addition of PGE decelerated the reduction of 3-MCPD esters and glycidyl esters with the progression of frying. The presence of these compounds coincided with the amount of oil taken up by the fried product. The inclusion of PGE in POo also induced higher augmentation of polar compound fractions, i.e., oxidised triacylglycerols (OxTAG) and polymerised triacylglycerols (PTAG), but gave comparable free fatty acid (FFA), p-anisidine value (AnV), total chloride and fatty acid composition (FAC) with control oil (POo). The results also showed that the presence of chloride in POo did not onset further formation of 3-MCPD esters and glycidyl esters throughout the frying period. As the behaviours of 3-MCPD esters and glycidyl esters were affected by PGE, only a sufficient amount should be added into POo to ensure oil clarity at a realistic period.

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

“…Industrial grade red palm olein (RPO) was collected from a local palm oil refinery, and it was used as it is without blending with other oils. This industrial grade RPO is not available in the market as the Carotino RPO commercially in the market is a blend of 80% canola oil and 20% red palm oil [ 36 ]. The beef nuggets were stored at −18 °C and thawed for a minimum of two hours at room temperature before frying.…”

“…The frying experiment was performed in duplicates using two units of stainless steel fryer with the capacity of 5-L, according to Ahmad Tarmizi et al [ 36 ] with minor modifications. Before frying, fresh oil was poured into a frying pot and then heated to 180 °C for 30 min.…”

Food quality assurance of crude palm oil: a review on toxic ester feedstock

“…It is usually analysed by using Wijs method and further titrated with sodium thiosulfate (Ngassapaa et al, 2012;Bahadi et al, 2016;Japir et al, 2017;Ramli et al, 2017). However, this analysis is not related to the elimination of MCPDE and GE as their formation is not affected by presence of double-bond carbon in the aliphatic chain of FFA (Tarmizi et al, 2019).…”

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

“…It is suspected that the higher polar compounds in PGE in the form of oxidized and polymerized TAGs led to the formation of an intermediate acyloxonium ions, which subsequently led to the formation of new 3-MCPD esters. An anti-clouding agent helps in improving the clearness and visual quality of the oil [102].…”