| Autor: |
Endo Y; School of Bioscience and Biotechnology, Tokyo University of Technology., Fukazawa T; Japan Association for Inspection and Investigation of Foods Including Fats and Oils., Inoue W; Japan Association for Inspection and Investigation of Foods Including Fats and Oils., Shigematsu Y; Japan Association for Inspection and Investigation of Foods Including Fats and Oils., Itabashi Y; Japan Association for Inspection and Investigation of Foods Including Fats and Oils., Nagai T; School of Bioscience and Biotechnology, Tokyo University of Technology.; Tsukishima Foods Industry Co., Ltd. |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of oleo science [J Oleo Sci] 2024 Jun 01; Vol. 73 (6), pp. 875-885. Date of Electronic Publication: 2024 May 27. |
| DOI: |
10.5650/jos.ess24025 |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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