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

Author(s)

Arisseto, Adriana Pavesi ; Silva, Willian Cruzeiro ; Correa Marcolino, Priscila Francisca ; Scaranelo, Gabriela Ramiro ; Garcia Berbari, Shirley Aparecida ; Rauen de Oliveira Miguel, Ana Maria ; Vicente, Eduardo

• Document type: Journal article
• Source: Food Research International; v. 124, p. 6-pg., 2019-10-01.

Abstract

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. (AU)

• FAPESP's process: 11/19043-6 - 3-monochloropropane-1,2-diol (3-MCPD) esters in oils, fats and fried foods
• Grantee: Adriana Pavesi Arisseto Bragotto
• Support Opportunities: Scholarships in Brazil - Young Researchers
• FAPESP's process: 11/08936-0 - 3-monochloropropane-1,2-diol (3-MCPD) esters in oils, fats and fried foods.
• Grantee: Adriana Pavesi Arisseto Bragotto
• Support Opportunities: Research Grants - Young Investigators Grants