Abstract The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying duration was 100 min in five antioxidant systems for three consecutive days. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), oleoresin rosemary and sage extract. Both the frying oil and the oil extracted from the fried potato chips were analyzed for the 3-MCPD esters and GE content, acylglycerol composition, free fatty acid (FFA) content, p-anisidine value (p-AV), and specific extinction coefficient K232 and K268. Generally, TBHQ and oleoresin rosemary showed significantly lower levels of 3-MCPD esters and GE. The order of effectiveness of the selected antioxidants in the frying oil and fried potato chips was BHT

中文翻译：

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天然和合成抗氧化剂对油炸过程中棕榈油精中 3-MCPD 酯和缩水甘油酯变化的影响

摘要 选择抗氧化剂对精制、漂白和脱臭 (RBD) 棕榈油精制过程中品质特性和 3-一氯丙烷-1,2-二醇 (3-MCPD) 酯和缩水甘油酯 (GE) 含量变化的影响研究了薯片的深油炸（180°C）。在五个抗氧化系统中连续三天的油炸时间为 100 分钟。使用的抗氧化剂是丁基羟基茴香醚 (BHA)、丁基羟基甲苯 (BHT)、叔丁基氢醌 (TBHQ)、迷迭香油树脂和鼠尾草提取物。对煎炸油和从炸薯片中提取的油进行了 3-MCPD 酯和 GE 含量、酰基甘油组成、游离脂肪酸 (FFA) 含量、对茴香胺值 (p-AV) 和特定消光系数的分析K232 和 K268。一般来说，TBHQ 和油树脂迷迭香显示出显着较低水平的 3-MCPD 酯和 GE。所选抗氧化剂在煎炸油和炸薯片中的有效性顺序为 BHT