Degradation Profile of Vegetable Oils on the Formation of Monochloropropanediol Esters (MCPDE) and Glycidyl Esters (GE) during Deep-Frying

This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo-oxidative stability of palm olein. MCPDE and GE are potential carcinogens form under high temperatures (> 160 °C), such as deep-frying. MCPDE levels were found increasing in the soft oils (canola, soybean, sunflower) but decreasing in palm olein during deep-frying, due to higher unsaturated fatty acid content in soft oils. The development of frying oils with lower unsaturated fatty acid composition is crucial for enhancing food safety.