The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil
With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the exper...
| Main Authors: | , , , , , |
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103564/ |
| _version_ | 1848864050828541952 |
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| author | Ji, Yingrui Lan, Dongming Wang, Weifei Goh, Kok Ming Tan, Chin Ping Wang, Yonghua |
| author_facet | Ji, Yingrui Lan, Dongming Wang, Weifei Goh, Kok Ming Tan, Chin Ping Wang, Yonghua |
| author_sort | Ji, Yingrui |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p > 0.05) related to the content of DAG. |
| first_indexed | 2025-11-15T13:42:39Z |
| format | Article |
| id | upm-103564 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:42:39Z |
| publishDate | 2022 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1035642023-05-17T07:34:06Z http://psasir.upm.edu.my/id/eprint/103564/ The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil Ji, Yingrui Lan, Dongming Wang, Weifei Goh, Kok Ming Tan, Chin Ping Wang, Yonghua With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p > 0.05) related to the content of DAG. Multidisciplinary Digital Publishing Institute 2022 Article PeerReviewed Ji, Yingrui and Lan, Dongming and Wang, Weifei and Goh, Kok Ming and Tan, Chin Ping and Wang, Yonghua (2022) The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil. Foods, 11 (24). art. no. 4073. pp. 1-10. ISSN 2304-8158 https://www.mdpi.com/2304-8158/11/24/4073 10.3390/foods11244073 |
| spellingShingle | Ji, Yingrui Lan, Dongming Wang, Weifei Goh, Kok Ming Tan, Chin Ping Wang, Yonghua The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil |
| title | The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil |
| title_full | The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil |
| title_fullStr | The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil |
| title_full_unstemmed | The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil |
| title_short | The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil |
| title_sort | formation of 3-monochloropropanediol esters and glycidyl esters during heat-induced processing using an olive-based edible oil |
| url | http://psasir.upm.edu.my/id/eprint/103564/ http://psasir.upm.edu.my/id/eprint/103564/ http://psasir.upm.edu.my/id/eprint/103564/ |