Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants

Purpose 3-MCPD (3-monochloropropane-1,2-diol) and glycidyl esters (GE) are process contaminants generated during thermal processing, associated with adverse health effects, including carcinogenicity and genotoxicity. This study aims to investigate the impact of the use of artificial [butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)] and natural (nettle and olive leaf) antioxidants in palm olein oil during deep-fat frying on the levels of 3-Monochloropropan-1,2-diol (3-MCPD) and GE in French fries samples. Design/methodology/approach Artificial antioxidants BHT and BHA, along with natural antioxidants from nettle (Urtica dioica L.) and olive leaf (Olea europaea L. folium) extracts, were incorporated into palm olein oil during deep frying. Frying was conducted repeatedly over a period of three days. The 3-MCPD and GE contents of the oils collected from the French fries during the frying process were quantified using the AOCS analytical method. Findings The finding indicated that the levels of 3-MCPD and GE in the french fry samples from groups with both artificial and natural antioxidants were reduced compared to the control group (p < 0.001, p < 0.001; respectively). Upon examination of all data, Nettle extract exhibited the highest level of 3-MCPD ester (1.66 +/- 0.01 ppm); whereas the BHT+BHA group demonstrated the lowest level (0.52 +/- 0.01 ppm). The analysis of GE levels revealed a maximum of 1.59 +/- 0.01 ppm in the control group and a minimum of 1.22 +/- 0.34 ppm in the group treated with Nettle extract. Originality/value This study assessed the levels of 3-MCPD and GE in repeated deep-frying with palm olein supplemented with olive leaf and nettle extract, a novel investigation to date.