Monitoring changes in 3-monochloropropanediol, 2-monochloropropanediol, and glycidyl esters of palm olein after repeated deep frying of commercial chicken nuggets

N. N. A. Nik Azmi, . and Tan, T. C. and Ang, M. Y. and Wong, Y. F. and Leong, Y. H. (2024) Monitoring changes in 3-monochloropropanediol, 2-monochloropropanediol, and glycidyl esters of palm olein after repeated deep frying of commercial chicken nuggets. International Food Research Journal (Malaysia), 31 (6). pp. 1591-1604. ISSN 2231 7546

The present work examined the changes in 3-monochloropropanediol ester (3-MCPDE), 2-monochloropropanediol ester (2-MCPDE), and glycidyl ester (GE) in palm olein after repeated deep frying of commercial chicken nugget samples at 160 and 180°C. Free fatty acid (FFA) composition, p-anisidine value (p-AV), and specific extinction at 232 and 268 nm (K232 and K268) were determined. Results indicated that the concentrations of MCPDEs and GE in the frying oil after the fourth frying cycle were higher than the initial concentrations, except for the GE concentration when fried at 180°C. The content of 3MCPDE for fried chicken nugget samples increased during deep frying at 160 and 180°C, but its 2-MCPDE and GE levels decreased. FFA contents in frying oil were found to increase over time; however, the increases were determined to be non-significant. p-AV increased linearly with higher values in the 180°C frying system. No significant relationship was found between the concentration of MCPDEs and GE formed in the frying oil with oil oxidation in the repeated deep frying of up to four cycles. All of the oil qualities were within safe consumption levels.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(06)%202024/17%20-...

Abstract

The present work examined the changes in 3-monochloropropanediol ester (3-MCPDE), 2-monochloropropanediol ester (2-MCPDE), and glycidyl ester (GE) in palm olein after repeated deep frying of commercial chicken nugget samples at 160 and 180°C. Free fatty acid (FFA) composition, p-anisidine value (p-AV), and specific extinction at 232 and 268 nm (K232 and K268) were determined. Results indicated that the concentrations of MCPDEs and GE in the frying oil after the fourth frying cycle were higher than the initial concentrations, except for the GE concentration when fried at 180°C. The content of 3MCPDE for fried chicken nugget samples increased during deep frying at 160 and 180°C, but its 2-MCPDE and GE levels decreased. FFA contents in frying oil were found to increase over time; however, the increases were determined to be non-significant. p-AV increased linearly with higher values in the 180°C frying system. No significant relationship was found between the concentration of MCPDEs and GE formed in the frying oil with oil oxidation in the repeated deep frying of up to four cycles. All of the oil qualities were within safe consumption levels.

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Item Type:	Article
AGROVOC Term:	palm oils
AGROVOC Term:	food processing
AGROVOC Term:	temperature
AGROVOC Term:	fatty acids
AGROVOC Term:	deep fat frying
AGROVOC Term:	oxidation
AGROVOC Term:	chemical compounds
AGROVOC Term:	food safety
AGROVOC Term:	public health
Geographical Term:	Malaysia
Uncontrolled Keywords:	monochloropropanediol esters, glycidyl esters, repeated frying, palm olein
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	14 May 2026 08:45
Last Modified:	14 May 2026 08:45
URI:	http://webagris.upm.edu.my/id/eprint/4080

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