Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods

J Oleo Sci. 2024 Jun 1;73(6):875-885. doi: 10.5650/jos.ess24025. Epub 2024 May 27.

Abstract

This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.

Keywords: 2-MCPDE; 3-MCPDE; cooked food; cooking; glycidyl fatty acid ester.

MeSH terms

  • Animals
  • Chickens
  • Cooking* / methods
  • Dietary Fats / analysis
  • Epoxy Compounds / analysis
  • Esters* / analysis
  • Fatty Acids / analysis
  • Food Analysis
  • Food, Processed
  • Hot Temperature*
  • Palm Oil* / chemistry
  • Plant Oils / chemistry
  • Propylene Glycols / analysis
  • Rice Bran Oil* / chemistry
  • Time Factors
  • alpha-Chlorohydrin* / analysis

Substances

  • Esters
  • Palm Oil
  • Rice Bran Oil
  • alpha-Chlorohydrin
  • Fatty Acids
  • Plant Oils
  • Propylene Glycols
  • Epoxy Compounds
  • Dietary Fats