Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Glycidyl ester (GE) is a class of food-processing contaminant widely found in edible oil-based food products. Adding antioxidants can inhibit the formation of GE in deep frying oil. In this research, sesamol was adopted to replace the unsafe chemically synthesized antioxidants, tert-butylhydroquinone (TBHQ), to inhibit the formation of GE in deep frying palm oil (PO). The result showed that the inhibitory capacity of sesamol and TBHQ to GE formation in PO was of the following ranking: 0.10%sesamol >0.02%TBHQ >0.06%sesamol >0.02%sesamol. Acid value, peroxide value, p-anisidine value, and total polar compounds of PO were also determined, which indicated that sesamol could inhibit the formation of GEs by inhibiting oil hydrolysis and oxidation. Fourier-transform infrared spectroscopy also demonstrated that sesamol could inhibit the formation of GEs. This work will offer a better understanding on the final control of GE in oil frying process with sesamol. Novelty impact statement The inhibitory capacity of sesamol to the glycidyl ester formation is weaker than that of TBHQ. Sesamol can inhibit glycidyl ester by inhibiting oil hydrolysis and oxidation in palm oil frying process. Increasing sesamol concentration to 0.10% is enough to inhibit glycidyl ester.

Automated summary

Sesamol can effectively inhibit the formation of glycidyl ester (GE) in fried food, with a stronger inhibitory capacity compared to TBHQ. By inhibiting oil hydrolysis and oxidation, sesamol can prevent the formation of GE. In the frying process, a concentration of 0.10% sesamol is sufficient to inhibit the formation of GE.