Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotox...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88120/ http://psasir.upm.edu.my/id/eprint/88120/1/ABSTRACT.pdf |
| _version_ | 1848860557435731968 |
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| author | Goh, Kok Ming Wong, Yu Hua Abas, Faridah Lai, Oi Ming Mat Yusoff, Masni Tan, Tai Boon Wang, Yonghua Nehdi, Imededdine Arbi Tan, Chin Ping |
| author_facet | Goh, Kok Ming Wong, Yu Hua Abas, Faridah Lai, Oi Ming Mat Yusoff, Masni Tan, Tai Boon Wang, Yonghua Nehdi, Imededdine Arbi Tan, Chin Ping |
| author_sort | Goh, Kok Ming |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation. |
| first_indexed | 2025-11-15T12:47:08Z |
| format | Article |
| id | upm-88120 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:47:08Z |
| publishDate | 2020 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-881202022-05-18T03:27:01Z http://psasir.upm.edu.my/id/eprint/88120/ Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants Goh, Kok Ming Wong, Yu Hua Abas, Faridah Lai, Oi Ming Mat Yusoff, Masni Tan, Tai Boon Wang, Yonghua Nehdi, Imededdine Arbi Tan, Chin Ping Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation. Multidisciplinary Digital Publishing Institute 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88120/1/ABSTRACT.pdf Goh, Kok Ming and Wong, Yu Hua and Abas, Faridah and Lai, Oi Ming and Mat Yusoff, Masni and Tan, Tai Boon and Wang, Yonghua and Nehdi, Imededdine Arbi and Tan, Chin Ping (2020) Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants. Foods, 9 (6). pp. 1-15. ISSN 2304-8158 https://www.mdpi.com/2304-8158/9/6/739 10.3390/foods9060739 |
| spellingShingle | Goh, Kok Ming Wong, Yu Hua Abas, Faridah Lai, Oi Ming Mat Yusoff, Masni Tan, Tai Boon Wang, Yonghua Nehdi, Imededdine Arbi Tan, Chin Ping Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| title | Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| title_full | Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| title_fullStr | Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| title_full_unstemmed | Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| title_short | Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| title_sort | changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants |
| url | http://psasir.upm.edu.my/id/eprint/88120/ http://psasir.upm.edu.my/id/eprint/88120/ http://psasir.upm.edu.my/id/eprint/88120/ http://psasir.upm.edu.my/id/eprint/88120/1/ABSTRACT.pdf |