Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying

3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and chicken breasts), frying frequency, and frying temperature on the formation of 3-MCPDE and GE in palm oil (PO) were investigated. The results showed that 3-MCPDE was formed easier in chicken breasts than potato chips. The GE content decreased in PO after it was used for frying potato chips and chicken breasts with or without NaCl. Frying frequency was an influencing factor in the formation of 3-MCPDE and the decrease in GE in PO. Frying temperature was positively correlated with GE degradation, while it had a bidirectional effect on the formation of 3-MCPDE. The formation kinetic equations indicated that 3-MCPDE and GE followed zero-order reactions in PO. The estimated activation energy (Ea) of 1,2-bis-palmitoyl-3-chloropropanediol (Pa-Pa, 41.05 kJ/mol) was lower than those of the other three types of 3-MCPDE; this is the first theoretical explanation for why PO contains more 3-MCPD than other edible oils. Among GEs, glycidyl oleate (Li-GE) was degraded more readily than other GEs.

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Correlation of Mortality Burdens of Cerebrovascular Disease and Diabetes Mellitus with Domestic Consumption of Soya and Palm Oils

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17155410 ◽

2020 ◽

Vol 17 (15) ◽

pp. 5410

Author(s):

Maznah Ismail ◽

Abdulsamad Alsalahi ◽

Huzwah Khaza’ai ◽

Mustapha Umar Imam ◽

Der Jiun Ooi ◽

...

Keyword(s):

Diabetes Mellitus ◽

Food Consumption ◽

Palm Oil ◽

Edible Oils ◽

Cerebrovascular Diseases ◽

Positive Correlation ◽

Mortality Burden ◽

The Usa ◽

Soya Oil ◽

Health Burdens

Background: Cerebrovascular diseases (CBVDs) and diabetes mellitus (DM) are interrelated and cumbersome global health burdens. However, the relationship between edible oils consumption and mortality burdens of CBVDs and DM has not yet been evaluated. This review aims to explore correlations between per capita mortality burdens of CBVDs and DM, as well as food consumption of palm or soya oils in 11 randomly selected countries in 2005, 2010, and 2016. Methods: After obtaining data on food consumption of palm and soya oils and mortality burdens of CBVDs and DM, correlations between the consumption of oils and mortality burdens of diseases were explored. Results: There was a positive correlation between the consumption of soya oil with the mortality burden of CBVDs in Australia, Switzerland, and Indonesia, as well as the mortality burden of DM in the USA. The consumption of palm oil had a positive correlation with the mortality burden of DM in Jordan only. Conclusions: Food consumption of soya oil in several countries possibly contributes to the mortality burden of CBVDs or DM more than food consumption of palm oil, which could be a possible risk factor in the mortality burdens of CBVDs and DM.

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Evaluation of mortar properties obtained through partial substitution of Portland cement by ashes of oil palm empty fruit bunch

Cerâmica ◽

10.1590/0366-69132019653752575 ◽

2019 ◽

Vol 65 (375) ◽

pp. 359-365

Author(s):

V. A. Coelho ◽

C. C. Guimarães ◽

G. G. Doutto ◽

P. P. Pedra

Keyword(s):

Portland Cement ◽

Palm Oil ◽

Edible Oils ◽

Absorption Capacity ◽

Partial Substitution ◽

Empty Fruit Bunch ◽

Empty Fruit Bunches ◽

Production And Consumption ◽

Potential Use ◽

Proportional Reduction

Abstract Currently, palm oil is a leader in production and consumption among commercial edible oils, with a growing world production that exceeds 66 million tons per year. It is estimated that the generation of residues from the burning of palm oil empty fruit bunches as fuel in the boilers corresponds to 5% in mass of the total of oil extracted. This work evaluated the mechanical properties resulting from the use of the empty fruit bunch ashes as a partial substitute of Portland cement in mortars in different contents in 1:3 and 1:6 mixes. Mortars obtained with the use of ash presented greater deformability, implying greater workability. The results obtained pointed to potential use of the ash as filler in mortars without loss on compressive strength for contents up to 10% in the 1:3 mix and 5% in the 1:6 mix. It was observed an increase in the void index and the water absorption capacity, with a proportional reduction of the flexural strength.

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A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction

Talanta ◽

10.1016/j.talanta.2016.12.024 ◽

2017 ◽

Vol 164 ◽

pp. 540-547 ◽

Cited By ~ 13

Author(s):

Ana M. Jiménez-Carvelo ◽

Antonio González-Casado ◽

Luis Cuadros-Rodríguez

Keyword(s):

Palm Oil ◽

Analytical Method ◽

Edible Oils ◽

Chromatographic Fingerprints

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CHAPTER 7. 3-MCPD and Glycidyl Esters in Palm Oil

Food Chemistry, Function and Analysis - Mitigating Contamination from Food Processing ◽

10.1039/9781788016438-00152 ◽

2019 ◽

pp. 152-190

Author(s):

Biow Ing Sim ◽

Yu Hua Wong ◽

Chin Ping Tan

Keyword(s):

Palm Oil ◽

Glycidyl Esters

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Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries

Scientific Reports ◽

10.1038/s41598-020-72118-z ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Yu Hua Wong ◽

Kok Ming Goh ◽

Kar Lin Nyam ◽

Ling Zhi Cheong ◽

Yong Wang ◽

...

Keyword(s):

High Temperature ◽

Oil Refining ◽

Oil Oxidation ◽

Frying Temperature ◽

Glycidyl Esters ◽

Mcpd Esters ◽

Frying Cycle ◽

Safety Limit ◽

Cycle Temperature ◽

Added Salt

Abstract 3-Monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) are heat-induced contaminants which form during oil refining process, particularly at the high temperature deodorization stage. It is worth to investigate the content of 3-MCPD and GE in fries which also involved high temperature. The content of 3-MCPD esters and GE were monitored in fries. The factors that been chosen were temperature and duration of frying, and different concentration of salt (NaCl). The results in our study showed that the effect was in the order of concentration of sodium chloride < frying duration < frying temperature. The content of 3-MCPD esters was significantly increased whereas GE was significantly decreased, when prolong the frying duration. A high temperature results in a high 3-MCPD ester level but a low GE level in fries. The present of salt had contributed significant influence to the generation of 3-MCPD. The soaking of potato chips in salt showed no significant effect on the level of GE during the frying. The oil oxidation tests showed that all the fries were below the safety limit. Hence, the frying cycle, temperature and the added salt to carbohydrate-based food during frying should be monitored.

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Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products of different regions in Malaysia

Food Additives & Contaminants Part A ◽

10.1080/19440049.2019.1654139 ◽

2019 ◽

Vol 36 (11) ◽

pp. 1626-1636 ◽

Cited By ~ 2

Author(s):

Raznim Arni Abd. Razak ◽

Azmil Haizam Ahmad Tarmizi ◽

Abdul Niefaizal Abdul Hammid ◽

Ainie Kuntom ◽

Intan Safinar Ismail ◽

...

Keyword(s):

Palm Oil ◽

Oil Products ◽

Glycidyl Esters ◽

Mcpd Esters

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THE ANTITHROMBOTIC EFFECT OF PALM OIL IS CORRELATED WITH ITS CONTENTS OF VITAMIN E

10.1055/s-0038-1643804 ◽

1987 ◽

Author(s):

E G Hornstra ◽

A H Hennissen ◽

R Kalafusz ◽

D T S Tan

Keyword(s):

Fatty Acid ◽

Platelet Aggregation ◽

Palm Oil ◽

Whole Blood ◽

Arterial Thrombosis ◽

Edible Oils ◽

Thrombus Formation ◽

Saturated Fatty Acids ◽

Atp Release ◽

Significant Negative Correlation

Dietary saturated fatty acids are known to increase platelet aggregation and arterial thrombogenesis.We recently demonstrated, however, that palm oil, rich in saturated palmitic acid, has a distinct antithrombotic affect, which is associated with a decrease of the thromboxane-prostacyclin ratio in activated whole blood. To identify the antithrombotic component(s) of palm oil, seven palm oil fractions were prepared with comparable fatty acid compositions of the triglycerides but containing Various amounts of non-triglyceride material with different compositions.These fractions were fed to rats in amounts of 50 energy% for a period of 8 weeks, after which arterial thrombosis tendency was measured upon insertion of an aortic prosthesis, the aorta-loop. During loop insertion, 1 ml blood was collected in citrate for measuring platelet aggregation and ATP release in response to collagen, using the Chronolog whole blood lumi-aggregometer. Arterial thrombosis tendency was found to be negatively related to the total amount of non-triglyceride material in the various fractions (r = 0.78; p <0.05).No significant relationship was observed between arterial thrombus formation and the various sterols present in the non-triglyceride material.A significant negative correlation was found, however, with a-tocopherol (r = 0.86; p <.02). Collagen-induced platelet aggregation and ATP release in whole blood were not correlated to total amounts or α-tocopherol content of the non-triglyceride material.However, significant positive relationships were found between these platelet functions and the amountsof the various sterols (Campesterol: r = 0.70; P < 0.10 β-sitostero1 : r = 0.69; P <0.10. Cholesterol : r = 0.81; P < 0.05).These findings demonstrate that effects of edible oils on platelet function and arterial thrombogenesisare not only mediated by the fatty acid compostion of the triglycerides, but can also be determined by 'minor components', present in the non-triglyceride part of the oils.

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