Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment
Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed...
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| Format: | Article |
| Language: | English |
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Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113760/ http://psasir.upm.edu.my/id/eprint/113760/1/113760.pdf |
| _version_ | 1848866314348658688 |
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| author | Lv, Yongsi Peng, Xianwu Lee, Yee-Ying Xie, Xiaodong Tan, Chin Ping Wang, Ying Wang, Yong Zhang, Zhen |
| author_facet | Lv, Yongsi Peng, Xianwu Lee, Yee-Ying Xie, Xiaodong Tan, Chin Ping Wang, Ying Wang, Yong Zhang, Zhen |
| author_sort | Lv, Yongsi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed that, phytonutrient levels notably diminished during static heating, with PDAG exhibiting reduced oxidative stability, but maintaining a stability profile similar to PO over a short period. During stir-frying, 3-MCPDE content initially increased and then decreased whereas the opposite was observed for GEs. Furthermore, as temperature, and NaCl concentration increased, there was a corresponding increase in the levels of 3-MCPDE and GEs, although remained within safe limits. When used in suitable concentrations, these findings underscore the potential of DAG, as a nutritionally rich and oxidatively stable alternative to conventional cooking oils, promoting the use of DAG edible oil in heat-cooked food systems. © 2024 Elsevier Ltd |
| first_indexed | 2025-11-15T14:18:38Z |
| format | Article |
| id | upm-113760 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:18:38Z |
| publishDate | 2024 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1137602025-01-13T07:23:00Z http://psasir.upm.edu.my/id/eprint/113760/ Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment Lv, Yongsi Peng, Xianwu Lee, Yee-Ying Xie, Xiaodong Tan, Chin Ping Wang, Ying Wang, Yong Zhang, Zhen Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed that, phytonutrient levels notably diminished during static heating, with PDAG exhibiting reduced oxidative stability, but maintaining a stability profile similar to PO over a short period. During stir-frying, 3-MCPDE content initially increased and then decreased whereas the opposite was observed for GEs. Furthermore, as temperature, and NaCl concentration increased, there was a corresponding increase in the levels of 3-MCPDE and GEs, although remained within safe limits. When used in suitable concentrations, these findings underscore the potential of DAG, as a nutritionally rich and oxidatively stable alternative to conventional cooking oils, promoting the use of DAG edible oil in heat-cooked food systems. © 2024 Elsevier Ltd Elsevier 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/113760/1/113760.pdf Lv, Yongsi and Peng, Xianwu and Lee, Yee-Ying and Xie, Xiaodong and Tan, Chin Ping and Wang, Ying and Wang, Yong and Zhang, Zhen (2024) Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment. Food Research International, 194. art. no. 114900. pp. 1-11. ISSN 0963-9969; eISSN: 1873-7145 https://linkinghub.elsevier.com/retrieve/pii/S0963996924009700 10.1016/j.foodres.2024.114900 |
| spellingShingle | Lv, Yongsi Peng, Xianwu Lee, Yee-Ying Xie, Xiaodong Tan, Chin Ping Wang, Ying Wang, Yong Zhang, Zhen Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| title | Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| title_full | Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| title_fullStr | Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| title_full_unstemmed | Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| title_short | Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| title_sort | changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment |
| url | http://psasir.upm.edu.my/id/eprint/113760/ http://psasir.upm.edu.my/id/eprint/113760/ http://psasir.upm.edu.my/id/eprint/113760/ http://psasir.upm.edu.my/id/eprint/113760/1/113760.pdf |