Effects of oxidation and hydrolysis of frying oil on MCPD esters formation in Chinese fried dough sticks

Yuan, Yuan; Cui, Congcong; Liu, Hui; Li, Xue-Nan; Cao, Yue; Zhang, Yan; Yan, Haiyang

doi:10.1016/j.lwt.2021.112576

Cited by 10 publications

(23 citation statements)

References 33 publications

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“…Soybean isoflavones and phytosterols at a final concentration of 0.4 mM were added to the soybean oil model. The 3-MCPDE content of the control group was 1.41 mg/kg (Figure ), similar to that reported in a previous study . All the five tested compounds significantly inhibited the formation of 3-MCPDE with stigmasterol (61.6%) as the most effective one, followed by β-sitosterol (55.7%), genistein (51.4%), genistin (25.7%), and daidzein (21.4%).…”

Section: Resultssupporting

confidence: 87%

“…The 3-MCPDE content of the control group was 1.41 mg/kg (Figure 1), similar to that reported in a previous study. 27 All the five tested compounds significantly inhibited the formation of 3-MCPDE with stigmasterol (61.6%) as the most effective one, followed by β-sitosterol (55.7%), genistein (51.4%), genistin (25.7%), and daidzein (21.4%). The five tested compounds show different inhibitory effects, which may be caused by their different structures.…”

Section: Effect Of Soybean Isoflavones and Phytosterols On The Format...mentioning

confidence: 93%

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Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil

Kong

Fan

Guo

et al. 2023

J. Agric. Food Chem.

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In this study, we investigated the inhibitory effects of three soybean isoflavones and two soybean phytosterols on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) and aldehydes in heated soybean oil model. 0.4 mM of genistin, genistein, daidzein, stigmasterol, and β-sitosterol significantly reduced 3-MCPDE formation by 25.7, 51.4, 21.4, 61.6, and 55.7%, and total aldehydes formation by 42.03, 43.94, 28.36, 54.74, and 39.23%, respectively. Further study showed that stigmasterol reduced the content of glycidyl esters (GEs) and glycidol, two key intermediates of 3-MCPDE, and prevented fatty acids degradation in the oils. Moreover, the effects of continuous frying time on the content of stigmasterol and the migration of stigmasterol were evaluated in the fried dough sticks model system. The content of stigmasterol in soybean oil was found to be significantly decreased with prolonged heating time. The concentrations of stigmasterol in fried dough sticks and the migration rates of stigmasterol from soybean oil to fried dough sticks decreased with repeated frying sessions. In addition, stigmasterol undergoes oxidative changes during heat treatment, and the oxidation products including 5,6α-epoxystigmasterol, 5,6β-epoxystigmasterol, 7α-hydroxystigmasterol, 7β-hydroxystigmasterol, stigmasterlol-3β,5α,6β-triol, and 7-ketostigmasterol were identified in the frying oils but not in the fried dough sticks. Overall, stigmasterol could be added to soybean oil to reduce 3-MCPDE and aldehydes formation, and reacting with GEs/glycidol and protection of lipid acids from oxidation may be the mechanism of action of stigmasterol.

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Section: Resultssupporting

confidence: 87%

Section: Effect Of Soybean Isoflavones and Phytosterols On The Format...mentioning

confidence: 93%

Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil

Kong

Fan

Guo

et al. 2023

J. Agric. Food Chem.

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“…The early-life exposure to Al in infants at the age of 12 months is a risk for low fine motor skills (Ma et al, 2021). Al was found in youtiao samples due to the prevalent use of potassium aluminum sulfate (potassium alum) as the baking powder in the production process (Ding et al, 2021;Gong, 2022;Hu et al, 2021;Kang et al, 2015;Li et al, 2017;Pan, 2021;Yu et al, 2021;Zhao et al, 2021). For example, in a systematic study, a total of 224 youtiao samples were collected from different vendors in three cities in the Hebei province of China from 2017 to 2019 (Ding et al, 2021).…”

Section: Aluminummentioning

confidence: 99%

“…temperature and time affected the concentrations of the esters in youtiao. These esters migrated from the youtiao to the oil during prolonged and continuous cycles of frying for 3 daysYuan et al (2022) …”

mentioning

confidence: 99%

Youtiao: Effect of ingredients and processing on quality attributes

Zhu

2023

Cereal Chem

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Background and ObjectivesYoutiao (oil stick), a popular food product in East and Southeast Asia, is a deep‐fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to form a dough, which is proofed and shaped before deep‐frying. There have been variations in the quality of youtiao from the market as the production is upscaling toward the industrial level. Consumers demand healthier formulations of youtiao. A better understanding of property–quality relationships of youtiao components is essential to meet these demands. This mini‐review summarizes the sensory quality and flavor attributes of youtiao. The effects of basic and optional ingredients, chemical components, and processing on the quality of youtiao are presented. Quality evaluation of youtiao and the occurrence of chemical toxins are also described. The property–quality relationships of youtiao components are discussed. Future research directions on how to improve the youtiao quality are suggested.FindingsYoutiao contains a range of chemical toxins including polycyclic aromatic hydrocarbons, acrylamide, 5‐hydroxymethylfurfural, 3‐monochloropropane‐1,2‐diol fatty acid esters, and aluminum. The textural, sensory, and chemical properties of youtiao are affected by the interactions between basic ingredients, optional ingredients, and processing operations. Suitable wheat varieties and frying oils should be chosen to make youtiao with desirable sensory properties. Optional ingredients, such as starch‐based nonwheat flours, hydrocolloids, and antioxidants, showed potential to improve various aspects of youtiao quality. Frozen dough technology is promising for industrial‐scale production of youtiao.ConclusionsVariation in the quality of youtiao from different manufacturers is large. There are many research opportunities to improve the quality of youtiao.Significance and NoveltyYoutiao represents a typical model system of deep‐fried cereal foods, which are under‐studied as compared with other cereal and grain‐based foods. This review systematically analyzed different aspects of youtiao quality for the first time, and may stimulate further interest in the studies of fried cereal and grain‐based foods.

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“…The presence of both 3-MCPD and 3-MCPDE in food was first suggested in 2004 . Later, 3-MCPDE was widely found in foods such as refined cooking oils, infant formula, fried potato chips, fried bread, salted biscuits, roasted coffee, and so on, − and the level of 3-MCPDE was higher than the corresponding 3-MCPD . Studies have shown that 3-MCPDE in processed foods, such as coffee creamers, is mainly derived from the oil in the formulation .…”

Section: Hot Research Topics On 3-mcpdementioning

confidence: 99%

Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods

Wei

Liu

Zheng

et al. 2022

J. Agric. Food Chem.

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3-Monochloropropane-1,2-diol esters (3-MCPDE) are common food contaminants mainly formed in the edible oil refining process. Due to their potential hazards, 3-MCPDE has become a widespread food safety concern. In this study, CiteSpace and VOSviewer were used to conduct a bibliometric analysis on the 3-MCPDE research papers collected in the Web of Science Core Collection from 1998 to 2022. The results showed that the number of research publications on 3-MCPDE has increased rapidly since 2010. Analysis of the hotspots in 3-MCPDE studies showed that more attention has been paid to the exposure assessment, formation mechanism, detection methods, mitigation methods and toxicity, and toxicology of 3-MCPDE. Finally, the future trends of research on 3-MCPDE were analyzed and proposed. The mitigation methods and toxicology studies of 3-MCPDE are still the research hotspots in the future. In addition, nutritional intervention for 3-MCPDE toxicity will be an emerging trend.

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Effects of oxidation and hydrolysis of frying oil on MCPD esters formation in Chinese fried dough sticks

Cited by 10 publications

References 33 publications

Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil

Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil

Youtiao: Effect of ingredients and processing on quality attributes

Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods

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