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The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil

文献类型： 外文期刊

作者： Ji, Yingrui 1 ; Lan, Dongming 1 ; Wang, Weifei 2 ; Goh, Kok Ming 3 ; Tan, Chin Ping 3 ; Wang, Yonghua 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China

3.Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Seri Kembangan 43300, Malaysia

4.Guangdong Yue Shan Special Nutr Technol Co Ltd, Foshan 528000, Peoples R China

关键词： 3-MCPD ester; glycidyl ester; diacylglycerol; crackers; frying oil

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 24 期

页码：

收录情况： SCI

摘要： With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 degrees C to determine the changes in 3-MCPDE and GE, the crackers' hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p > 0.05) related to the content of DAG.

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