Scopus
YÖKSİS Eşleşti
Determination of effect of some parameters on formation of 2-monochloropropanediol, 3-monochloropropanediol and glycidyl esters in the frying process with sunflower oil, by using central composite design
Journal of Food Composition and Analysis · Mart 2021
YÖKSİS Kayıtları
Determination of effect of some parameters on formation of 2-monochloropropanediol, 3-monochloropropanediol and glycidyl esters in the frying process with sunflower oil, by using central composite design
Journal of Food Composition and Analysis · 2021 SCI-Expanded
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Makale Bilgileri
DergiJournal of Food Composition and Analysis
Yayın TarihiMart 2021
Cilt / Sayfa96
Scopus ID2-s2.0-85095987935
Özet
The formation of 3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD) and glycidyl esters (GE) in sunflower oil frying processes were evaluated using central composite design (CCD) methodology.The parameters such as temperature, duration and salinity which caused the formation of 3-MCPD, 2-MCPD and GE species during frying operations were selected as variable parameters in central composite design. The number of formations in these conditions was determined by using the officially published AOCS method with GC–MS in SIM mode. The highest 3-MCPD (0.30 mg/kg), 2-MCPD (0.09 mg/kg) and GE (0.72 mg/kg) formations were observed in the hardest conditions with 40 min., 180 °C and 300 mg NaCl/ 100 mL for oil. The obtained results showed that the minimum 3-MCPD, 2-MCPD and GE formations were found to be the softest conditions. Considering the previous studies especially related to potato products on MCPD and GE formation,it was observed that 3-MCPD formed in low amounts in the frying process with sunflower oil (0.3 mg/kg)even in the harshest conditions than other fruit oils such as palm oil (1.920 mg/kg). The desirability function and the 3D plots suggested that optimum parameters were 40 min, 170 °C and 100 mg/100 mL for minimum MCPD and GE formations in the frying process.
Yazarlar (3)
1
Oktay Kalkan
ORCID: 0000-0001-5974-8345
2
Mustafa Topkafa
3
Huseyin Kara
Anahtar Kelimeler
2-monochloropropanediol
3-monochloropropanediol
Central composite design
Food analysis
Food composition
Frying
Gas chromatography–mass spectrometry (GC–MS)
Glycidyl esters
Sunflower oil
Kurumlar
Konya Technical University
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
14
Atıf
3
Yazar
9
Anahtar Kelime