Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters
| Autor: | Adriana Pavesi Arisseto, Gabriela Ramiro Scaranelo, Shirley Aparecida Garcia Berbari, Priscila Francisca Corrêa Marcolino, Eduardo Vicente, Ana Maria Rauen de Oliveira Miguel, Willian Cruzeiro Silva |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Hot Temperature
food.ingredient Pectin 030309 nutrition & dietetics Blanching alpha-Chlorohydrin Food Contamination Gas Chromatography-Mass Spectrometry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food 3-MCPD Plant Oils Dry matter Cooking Food science Cultivar Solanum tuberosum chemistry.chemical_classification 0303 health sciences French fries Fatty acid 04 agricultural and veterinary sciences Contamination 040401 food science chemistry Food Science |
| Zdroj: | Food Research International. 124:43-48 |
| ISSN: | 0963-9969 |
| Popis: | This study investigated the influence of factors that could affect the levels of 3-MCPD esters in French fries, including the cultivar, the type of frying oil, and the use of pre-treatments such as blanching and application of edible coatings. Under the selected experimental conditions of frying, the cultivar Agata, which presented the highest dry matter content, showed the lowest oil uptake and 3-MCPD esters concentrations. In relation to the frying medium, the use of oils containing higher levels of 3-MCPD esters resulted in a higher contamination of French fries. Blanching treatment of potatoes before frying increased up to 33% the concentrations of 3-MCPD esters. On the other hand, the levels of the contaminants decreased by 19% with the application of a pectin solution. It could be observed that factors affecting oil uptake in French fries may also affect the contamination by 3-MCPD esters and should be considered as possible mitigation strategies to minimize human exposure to these chemical contaminants. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect