Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying. (January 2022)

• Record Type: Journal Article
• Authors: Xu, Minwei; Thompson, Asunta; Chen, Bingcan
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 153(2022)
• Publication Date: 2022-01
• Subjects: Deep-frying -- 3-MCPDEs -- Glycidyl esters -- French fries -- X-ray micro-CT; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112568
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, the dynamic changes of 3-monochloropropane-1, 2-diol esters (3-MCPDEs) and glycidyl esters (GEs) in both oils and French fries were assessed using headspace–solid phase microextraction–gas chromatography–mass spectrometry over the course of 5 days repeated deep-frying. The color parameter, as well as the concentrations of tocopherols and total polar components (TPC) in frying oils, were also evaluated. The content of 3-MCPDEs in frying oil reduced by 71.2% in the first two days of frying while GEs increased steadily. The concentration of 3-MCPDEs in French fries increased over the repeated frying while GEs and oil uptake maintained constant. The concentration of tocopherols decreased while TPC increased significantly during repeated deep-frying. Microstructure analysis of French fries by X-ray micro-computed tomography (micro-CT) indicated the reduction of micropores and the appearance of bigger oil-filled macropores, which might be responsible for the enrichment effect of French fries on 3-MCPDEs and GEs. This research broadens the understanding of the fate of 3-MCPDEs and GEs in repeated deep-frying. Graphical abstract: Image 1 Highlights: 3-MCPDEs decreased while GEs increased in repeated deep-frying oil. 3-MCPDEs in French fries increased in the beginning of deep-frying. The concentration of 3-MCPDEs is determined by oil quality. French fries were able to absorb 3-MCPDEs and GEs during repeated deep-frying.