Rapid quantification of 3-monochloropropane-1, 2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics. (February 2019)

• Record Type: Journal Article
• Authors: 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
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 100(2019)
• Page Start: 404
• Page End: 408
• Publication Date: 2019-02
• Subjects: Palm oil -- 3-Monochloropropane-1, 2-diol -- FTIR -- Chemometric; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.10.088
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Fourier transform infrared spectroscopy (FT-IR) was studied as an alternative technique for the estimation of the 3-monochloropropane-1, 2-diol (3-MCPD) ester level in palm olein. The samples were the frying oils of potato chips with the addition of a synthetic or natural antioxidant. The same samples were evaluated by both the conventional method (GC-MS) and FTIR. Principal component analysis (PCA) was used to group the frying oils according to the level of the 3-MCPD esters. The results obtained by FTIR were consistent with the findings using an indirect determination method by GC-MS. Chemometric analysis was applied to correlate the content of 3-MCPD esters with the FTIR spectrum data. A partial least squares (PLS) model was able to predict the concentrations of 3-MCPD esters at the 95% confidence level with R 2 values higher than 0.90. Highlights: FTIR-chemometrics was studied as a technique for the estimation of 3-MCPD esters. PCA was able to clustering the frying oils with different level of 3-MCPD esters. Partial least squares were able to predict the concentration of 3-MCPD esters. FTIR-chemometrics on 3-MCPD esters determination is rapid and cost saving.