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Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil

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Abstract

Changes occurring in refined olive pomace oil (ROPO) blended with refined palm oil (RPO) during repeated frying cycles were monitored. Four ratios of ROPO/RPO blends were prepared: (100:0), (75:25), (50:50) and (25:75). The effect of deep-frying was studied by assessing the changes in iodine value, acid value, color value and fatty acids composition. The results show that the mixture ROPO/RPO (25:75) is the most stable compared with other blends. The fate of 3-MCPD and glycidyl esters during deep-frying was investigated showing no endogenous formation of the esters during 16 h of deep-frying.

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Abbreviations

GE:

Glycidyl ester(s)

3-MCPD:

3-Monochloropropane-1,2-diol

AV:

Acid value

IV:

Iodine value

ROPO:

Refined olive pomace oil

RPO:

Refined palm oil

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Acknowledgements

The authors would like to thank the “Ministère de l’Enseignement Supérieur et de la Recherche Scientifique” (Laboratory LR14ES08), Tunisia, for its financial support to this research work.

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Authors and Affiliations

  1. Laboratoire d’Électrochimie et Environnement, École Nationale d’Ingénieurs de Sfax, Université de Sfax, B.P. 1173, 3038, Sfax, Tunisia

    Ibtissem Ben Hammouda, Akram Zribi, Amir Ben Mansour & Mohamed Bouaziz

  2. Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institut (MRI), Schützenberg 12, 32756, Detmold, Germany

    Bertrand Matthäus

  3. Laboratoire d’Électrochimie et Environnement, Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, B.P. 1175, 3038, Sfax, Tunisia

    Mohamed Bouaziz

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  1. Ibtissem Ben Hammouda
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Correspondence to Mohamed Bouaziz.

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Ben Hammouda, I., Zribi, A., Ben Mansour, A. et al. Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil. Eur Food Res Technol 243, 1219–1227 (2017). https://doi.org/10.1007/s00217-016-2836-4

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