Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying

被引:14
作者
Xu, Minwei [1 ]
Thompson, Asunta [1 ]
Chen, Bingcan [1 ]
机构
[1] North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA
基金
美国国家科学基金会;
关键词
Deep-frying; 3-MCPDEs; Glycidyl esters; French fries; X-ray micro-CT; ELAEIS-GUINEENSIS OIL; FATTY-ACID ESTERS; FRENCH FRIES; EDIBLE OILS; MECHANISMS; COMPONENTS; DIESTERS;
D O I
10.1016/j.lwt.2021.112568
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
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页数:8
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