Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics

• Main Authors: Wong, Yu Hua, Goh, Kok Ming, Abas, Faridah, M., Maulidiani, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Gewik, Mohamed Mossad, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Elsevier 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/81935/1/Rapid%20quantification%20of%203-monochloropropane-1.pdf; http://psasir.upm.edu.my/id/eprint/81935/; https://www.cabdirect.org/globalhealth/abstract/20193003733
• Institution: Universiti Putra Malaysia

Fourier transform infrared spectroscopy (FT-IR) was studied as an alternative technique for the estimation of the 3-monochloropropane-1,2-diol (3-MCPD) ester level in palm olein. The samples were the frying oils of potato chips with the addition of a synthetic or natural antioxidant. The same samples were evaluated by both the conventional method (GC-MS) and FTIR. Principal component analysis (PCA) was used to group the frying oils according to the level of the 3-MCPD esters. The results obtained by FTIR were consistent with the findings using an indirect determination method by GC-MS. Chemometric analysis was applied to correlate the content of 3-MCPD esters with the FTIR spectrum data. A partial least squares (PLS) model was able to predict the concentrations of 3-MCPD esters at the 95% confidence level with R2 values higher than 0.90.