Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters During a Conventional Baking System with Addition of Antioxidants

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Jun 10

PMID 32512737

Citations 3

Authors

Kok Ming Goh

Yu Hua Wong

Faridah Abas

Oi Ming Lai

Masni Mat Yusoff

Tai Boon Tan

Yonghua Wang

Imeddedine Arbi Nehdi

Chin Ping Tan

Affiliations

Soon will be listed here.

Abstract

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.

Citing Articles

The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil.

Ji Y, Lan D, Wang W, Goh K, Tan C, Wang Y Foods. 2022; 11(24).

PMID: 36553815 PMC: 9777578. DOI: 10.3390/foods11244073.

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes.

Goh K, Wong Y, Tan C, Nyam K Curr Res Food Sci. 2021; 4:460-469.

PMID: 34296198 PMC: 8281601. DOI: 10.1016/j.crfs.2021.07.002.

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production.

Arris F, Thai V, Manan W, Sajab M Foods. 2020; 9(12).

PMID: 33260330 PMC: 7760931. DOI: 10.3390/foods9121769.

References

Bakhiya N, Abraham K, Gurtler R, Appel K, Lampen A . Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food. Mol Nutr Food Res. 2011; 55(4):509-21. DOI: 10.1002/mnfr.201000550. View

Qi J, Wang X, Shin J, Lee Y, Jang Y, Lee J . Relative oxidative stability of diacylglycerol and triacylglycerol oils. J Food Sci. 2015; 80(3):C510-4. DOI: 10.1111/1750-3841.12792. View

Zhang X, Gao B, Qin F, Shi H, Jiang Y, Xu X . Free radical mediated formation of 3-monochloropropanediol (3-MCPD) fatty acid diesters. J Agric Food Chem. 2013; 61(10):2548-55. DOI: 10.1021/jf305252q. View

Wan Yahaya W, Abu Yazid N, Mohd Azman N, Almajano M . Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties. Antioxidants (Basel). 2019; 8(7). PMC: 6680856. DOI: 10.3390/antiox8070204. View

Gesteiro E, Guijarro L, Sanchez-Muniz F, Vidal-Carou M, Troncoso A, Venanci L . Palm Oil on the Edge. Nutrients. 2019; 11(9). PMC: 6770503. DOI: 10.3390/nu11092008. View

Yu L, Cheng Z . Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research. Mol Nutr Food Res. 2007; 52(1):62-78. DOI: 10.1002/mnfr.200700395. View

Cheng W, Liu G, Wang L, Liu Z . Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods. Compr Rev Food Sci Food Saf. 2020; 16(2):263-281. DOI: 10.1111/1541-4337.12251. View

Kim H, Choi Y, Choi J, Kim H, Hwang K, Song D . Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Sci. 2013; 95(3):641-6. DOI: 10.1016/j.meatsci.2013.06.006. View

Goh K, Wong Y, Ang M, Yeo S, Abas F, Lai O . Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester. Food Res Int. 2019; 121:553-560. DOI: 10.1016/j.foodres.2018.12.013. View

10.

Zhang H, Jin P, Zhang M, Cheong L, Hu P, Zhao Y . Mitigation of 3-Monochloro-1,2-propanediol Ester Formation by Radical Scavengers. J Agric Food Chem. 2016; 64(29):5887-92. DOI: 10.1021/acs.jafc.6b02016. View

11.

Bhushan B, Bhat R, Sharma A . Status of free radicals in Indian monsooned coffee beans gamma-irradiated for disinfestation. J Agric Food Chem. 2003; 51(17):4960-4. DOI: 10.1021/jf030187o. View

12.

Fernandes P, Ferreira S, Bastos R, Ferreira I, Cruz M, Pinto A . Apple Pomace Extract as a Sustainable Food Ingredient. Antioxidants (Basel). 2019; 8(6). PMC: 6617305. DOI: 10.3390/antiox8060189. View

13.

Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan C . Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods. 2019; 8(9). PMC: 6769948. DOI: 10.3390/foods8090383. View

14.

Tabakaeva O, Piekoszewski W, Kalenik T, Maximova S, Tabakaev A, Poleshyk D . Antiradical Activity of Hydrolysates and Extracts from Mollusk and Practical Application to the Stabilization of Lipids. Foods. 2020; 9(3). PMC: 7142438. DOI: 10.3390/foods9030304. View

15.

Knutsen H, Alexander J, Barregard L, Bignami M, Bruschweiler B, Ceccatelli S . Update of the risk assessment on 3-monochloropropane diol and its fatty acid esters. EFSA J. 2020; 16(1):e05083. PMC: 7009698. DOI: 10.2903/j.efsa.2018.5083. View

16.

Aladedunye F, Przybylski R, Matthaus B . Performance of antioxidative compounds under frying conditions: A review. Crit Rev Food Sci Nutr. 2015; 57(8):1539-1561. DOI: 10.1080/10408398.2013.777686. View

17.

Zhang Z, Gao B, Zhang X, Jiang Y, Xu X, Yu L . Formation of 3-monochloro-1,2-propanediol (3-MCPD) di- and monoesters from tristearoylglycerol (TSG) and the potential catalytic effect of Fe²⁺ and Fe³⁺. J Agric Food Chem. 2015; 63(6):1839-48. DOI: 10.1021/jf5061216. View

18.

Bosmans G, Peene L, Van Haesendonck I, Brijs K, Delcour J . Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose. Food Chem. 2018; 274:434-443. DOI: 10.1016/j.foodchem.2018.09.019. View

19.

Rico D, Penas E, Del Carmen Garcia M, Martinez-Villaluenga C, Rai D, Birsan R . Sprouted Barley Flour as a Nutritious and Functional Ingredient. Foods. 2020; 9(3). PMC: 7142429. DOI: 10.3390/foods9030296. View

20.

Tiong S, Saparin N, Teh H, Ng T, Md Zain M, Neoh B . Natural Organochlorines as Precursors of 3-Monochloropropanediol Esters in Vegetable Oils. J Agric Food Chem. 2017; 66(4):999-1007. DOI: 10.1021/acs.jafc.7b04995. View