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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Publisher

Springer Berlin Heidelberg

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DOI

10.1007/978-3-642-34791-7

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ISSN

1438-2385

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Effect of deepfrying on 3MCPD esters and glycidy

Authors: Ibtissem Ben Hammouda Akram Zribi Amir Ben Mansour Bertrand Matthäus Mohamed Bouaziz
Publish Date: 2016/12/26
Volume: 243, Issue: 7, Pages: 1219-1227
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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 1000 7525 5050 and 2575 The effect of deepfrying 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 2575 is the most stable compared with other blends The fate of 3MCPD and glycidyl esters during deepfrying was investigated showing no endogenous formation of the esters during 16 h of deepfrying

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