Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1, 2-diol fatty acid esters. (October 2019)

• Record Type: Journal Article
• Authors: Arisseto, Adriana Pavesi; Silva, Willian Cruzeiro; Marcolino, Priscila Francisca Corrêa; Scaranelo, Gabriela Ramiro; Berbari, Shirley Aparecida Garcia; de Oliveira Miguel, Ana Maria Rauen; Vicente, Eduardo
• Is Part Of: Food research international. Volume 124(2019)
• Page Start: 43
• Page End: 48
• Publication Date: 2019-10
• Subjects: Potato -- Food safety -- Contaminants -- Oil refining -- Palm oil -- Fried foods -- 3-MCPD; 3-MCPD 3-monochloropropane-1, 2-diol -- IARC International Agency for Research on Cancer -- JECFA Joint FAO/WHO Expert Committee on Food Additives -- PMTDI Provisional maximum tolerable daily intake -- bw Body weight -- EFSA European Food Safety Authority -- TDI Tolerable daily intake -- PP-3-MCPD 3-MCPD-1, 2-dipalmitoyl ester -- PP-3-MCPD-d5 3-MCPD-1, 2-dipalmitoyl-d5 ester -- THF Tetrahydrofuran -- FAME Fatty acid methyl esters -- PBA Phenylboronic acid -- HPLC High performance liquid chromatography -- v/w Volume/weight -- w/w Weight/weight -- GC–MS Gas chromatography–mass spectrometry -- v/v Volume/volume -- TACO Brazilian Table of Food Composition -- HVF Hydrogenated vegetable fat; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.10.070
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This study investigated the influence of factors that could affect the levels of 3-MCPD esters in French fries, including the cultivar, the type of frying oil, and the use of pre-treatments such as blanching and application of edible coatings. Under the selected experimental conditions of frying, the cultivar Agata, which presented the highest dry matter content, showed the lowest oil uptake and 3-MCPD esters concentrations. In relation to the frying medium, the use of oils containing higher levels of 3-MCPD esters resulted in a higher contamination of French fries. Blanching treatment of potatoes before frying increased up to 33% the concentrations of 3-MCPD esters. On the other hand, the levels of the contaminants decreased by 19% with the application of a pectin solution. It could be observed that factors affecting oil uptake in French fries may also affect the contamination by 3-MCPD esters and should be considered as possible mitigation strategies to minimize human exposure to these chemical contaminants. Graphical abstract: Unlabelled Image Highlights: Contamination of French fries by 3-MCPD esters was affected by the potato cultivar. 3-MCPD esters content in French fries was proportional to oil uptake. Blanching of potatoes above 85 °C did not reduce 3-MCPD esters. Pectin coating of blanched potatoes reduced the levels of 3-MCPD esters by 19%.