Original scientific paper                                                                                                                                                        DOI: 10.17508/CJFST.2022.14.2.09

Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips

https://orcid.org/0000-0003-4446-6585Aslı Yorulmaz

Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Aydın, Turkey

Article history:
Received: January 14, 2022
Accepted: May 16, 2022
The study aims to investigate the effect of microwave frying power and time on 3-MCPD and glycidyl ester contents of oils absorbed by fried potatoes. For this purpose, potato sticks were fried with three different refined vegetable oils (canola, corn, sunflower) at two power settings (350 W, 700 W) for two time periods (3 and 5 minutes). The fried potato oil samples were evaluated for their 3-MCPD and glycidyl ester content using alkali transesterification with DGF Standard Method C-VI 18 (10). Results have shown that microwave frying with different vegetable oils resulted in the formation of different 3-MCPD ester patterns. Microwave power and time did not change significantly the content of glycidyl ester s of potatoes fried with canola oil.
3-MCPD ester
glycidyl ester
microwave frying
vegetable oils