Table 1.
Effects of different antioxidants (200 ppm) on the content of 2-monochloropropandiol (MCPD), 3-MCPD and glycidyl ester (GE) on the fats portion extracted from cake baked at 160 °C for 20 min with different shortenings.
| Sample | Antioxidant | 3-MCPD, mg/kg | 2-MCPD, mg/kg | GE, mg/kg |
|---|---|---|---|---|
| BHA | 3.439 ± 0.029 a | 2.334 ± 0.021 a | 1.987 ± 0.039 a | |
| Palm Olein | Rosemary | 3.431 ± 0.065 a | 2.051 ± 0.010 b | 1.979 ± 0.029 a |
| Tocopherol | 3.527 ± 0.189 a | 2.143 ± 0.105 b | 1.985 ± 0.047 a | |
| BHA | 2.222 ± 0.028 a | 1.534 ± 0.114 a | 0.665 ± 0.001 a | |
| Soft Stearin | Rosemary | 2.176 ± 0.032 a | 1.489 ± 0.040 a | 0.607 ± 0.032 b |
| Tocopherol | 2.172 ± 0.023 a | 1.435 ± 0.012 a | 0.668 ± 0.010 a |
Values are the mean of two determinations from two replicate experiments ± standard deviation (n = 4). Mean values with different superscript letters in the same column are significantly different at p < 0.05.