Grasas y Aceites, Vol 69, No 4 (2018)

The effect of rosemary extract on 3-MCPD and glycidyl esters during frying


https://doi.org/10.3989/gya.0347181

A. Yıldırım
Adnan Menderes University, Faculty of Engineering, Food Engineering Department, Turkey
orcid http://orcid.org/0000-0001-5898-1209

A. Yorulmaz
Adnan Menderes University, Faculty of Engineering, Food Engineering Department, Turkey
orcid http://orcid.org/0000-0003-4446-6585

Abstract


The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying. Firstly, the potato samples were soaked in different concentrations of NaCl and they were fried in sunflower oils containing different concentrations of rosemary extract. Subsequently, repeated frying was carried out with sunflower oil enriched with rosemary extract. The frying oil and the oil extracted from potato samples were analyzed in terms of the contents of 3-MCPD and glycidyl esters according to DGF C VI 18 (10) method. The results demonstrated that the content of 3-MCPD and glycidyl esters in frying oil was not significantly affected by different NaCl and rosemary extract concentrations during short term frying; however, the amount of 3-MCPD esters was found to be lower for the potato crisps enriched with rosemary extract during repeated frying cycles.

Keywords


3-MCPD esters; Deep-fat frying; Glycidyl esters; Rosemary extract; Sunflower oil

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