Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics

Wong, Yu Hua; Goh, Kok Ming; Abas, Faridah; Maulidiani, M.; Nyam, Kar Lin; Nehdi, Imededdine Arbi; Sbihi, Hassen Mohamed; Gewik, Mohamed Mossad; Tan, Chin Ping

doi:10.1016/j.lwt.2018.10.088

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…However, when 15% edible coated chicken was deep‐fried, there was a net decrease in the intensity of the same peak to 2917 cm −1 . An increase in the peak at 1746 cm −1 observed in the control sample was assigned to the C=O ester double bond stretching (Hashim et al, 2021; Wong et al, 2019). Similarly, the 15% EC showed a peak at 1737 cm −1 which is assigned to the same functional groups observed in the control, that is, C=O double bond stretching.…”

Section: Resultsmentioning

confidence: 98%

“…For canola oil spectral analysis, the control oil (0% EC) showed a slightly broad peak at 2928 cm −1 which is assigned to methylene (‐CH 2 ‐) stretching (Wong et al, 2019) (Figure 5). However, when 15% edible coated chicken was deep‐fried, there was a net decrease in the intensity of the same peak to 2917 cm −1 .…”

Section: Resultsmentioning

confidence: 99%

“…The spectra in the mid‐infrared section (3500–500 cm −1 ) of the electromagnetic spectrum were used to obtain the Fourier transform infrared spectroscopy result of the oils before and after frying according to the method of Wong et al (2019). The spectrophotometer (Thermo‐Scientific Nicolet iS50 FTIR spectrophotometer, Waltham, Massachusetts, USA) was fitted with a diamond cell ATR (attenuated total reflection) appendage, a potassium bromide beam splitter, and a deuterated triglycine sulfate detector.…”

Section: Methodsmentioning

confidence: 99%

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Microstructural and physicochemical changes of coated and frozen fried chicken

Adegoke

Adrah

Nowlin

et al. 2022

Food Processing Preservation

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Fried foods have often been considered the chief culprit in high weight gain due to their high caloric content contributed by highfat content (Ananey-Obiri et al., 2018, 2020. The high amount of oil uptake by the food matrix during the frying process reaches a staggering 10-40% of the total food product weight (Sayon-Orea et al., 2013). Higher consumption of fried foods is also associated with an increased risk of type 2 diabetes and cardiovascular-related diseases which are the leading cause of death (Sun et al., 2019). The increasing prevalence of these high fat-related diseases has motivated research in this area in order to reduce the amount of fat absorbed by food products during deep fat frying. Ananey-Obiri et al. (2020) successfully applied chicken processing by-products as a feasible route to reducing fat uptake in the deep-fried product. They reportedly used trimmings and light meat layers left on chicken drumstick bones to formulate edible proteinbased coatings at various concentrations. In their report, they found that edible coating containing 15% was able to effectively reduce fat uptake by 60% when compared to the control. Similarly, Azahrani et al. ( 2019) applied the same strategy, although they used a different food matrix (in this case fish) and a hydrocolloid-based batter system to achieve a much higher reduction in fat uptake and moisture loss.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Microstructural and physicochemical changes of coated and frozen fried chicken

Adegoke

Adrah

Nowlin

et al. 2022

Food Processing Preservation

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“…Over the last five years, thirteen frying bibliography have reported the behaviours of 3-monochloropropane-1,2-diol (3-MCPD) esters and/or glycidyl esters in edible oils, mainly in palm-based oils, when subjected to different frying conditions [8,9,10,11,12,13,14,15,16,17,18,19,20]. Issues associated to 3-MCPD esters and glycidyl esters in refined vegetable oils and fats have gained much attention in the past 10 years considering their potential health implications to humans.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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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.

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“…The benefits of PLS are only applicable when the true correlation between the actual values and predicted values is linear or at least near to linear. The performance of PLS regression is considered to be poor if it is not linear [19][20][21][22][23][24]. FT-IR together with chemometric analysis has also been already used to detect the presence of lard in chocolates, ham sausages, meatballs, and animal fats with the combination of PLS, PCA, and discriminant analysis [4,5,[25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Detection of lard contamination in five different edible oils by FT-IRspectroscopy using a partial least squares calibration model

Munir¹,

Musharraf²,

Sherazi³

et al. 2019

Turk J Chem

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Lard is defined as animal fat acquired from the adipose tissue of pigs and is not permitted for human consumption or external use by certain religions such as Islam and Judaism. Due to its low-cost availability for commercial use, it is often mixed with other vegetable oils mistakenly or deliberately and causes loss of consumer trust; hence, its detection in food products is essential. Consumers tend to know the authenticity of commercially available edible oils. However, edible oils are subjected to adulteration risks with lard, which breaches consumer rights. In the present study, we designed a transmission Fourier transform infrared spectroscopy (FT-IR)-based method for the rapid detection of lard in sunflower, canola, coconut, olive, and mustard oils. For this purpose, the selected oils were adulterated with lard in different concentration ratios (10:0, 9:1, 7:3, 6:4, 4:6, 3:7, 0:10). A single calibration model was developed for 35 standards (seven standards from each individual five oils) in the frequency range between 1078.01 and 1246.75 cm −1 to determine the relationship between actual adulterant concentration and FT-IR predicted concentrations using a partial least squares (PLS) method. The results of the present study indicated that FT-IR in combination with PLS has the potential to evaluate adulteration of edible oils with lard through single calibration as a rapid, nondestructive, and effective alternative method.

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Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics

Cited by 15 publications

References 27 publications

Microstructural and physicochemical changes of coated and frozen fried chicken

Microstructural and physicochemical changes of coated and frozen fried chicken

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

Detection of lard contamination in five different edible oils by FT-IRspectroscopy using a partial least squares calibration model

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