The efficacy and lipid degradation properties resulting from corncob biochar treatment for acrylamide reduction in reused palm oil

Chathiran, W., On-nom, N., Somsong, P., Tiyayon, P., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Srichamnong, W. (2024) The efficacy and lipid degradation properties resulting from corncob biochar treatment for acrylamide reduction in reused palm oil. LWT - Food Science and Technology, 192. 115720. ISSN 1096-1127 doi: 10.1016/j.lwt.2023.115720

Abstract/Summary

Acrylamide is a carcinogenic compound commonly found in deep fried food. Given the health adverse effects of acrylamide, innovative techniques that can reduce acrylamide formation during frying is desirable while maintaining oil quality. This study examined how used palm oil treated with corncob biochar changed the amount of acrylamide and the composition of lipids. The biochar was mixed with used oil (ratio 1:10 (w/w)) for 15 hours and the chemical properties of the oil were determined. The properties of biochar treated oil were compared with fresh oil, which formed the control, and used oil prior to biochar treatment. The results of oxidation (PV, TBARs) were significantly lower when the used oil was treated before being fried again. The use of biochar did not alter the fatty acid profile of the oil. Acrylamide content in fried potatoes was reduced by half compared to 2nd used oil (2 mg/100g) and 2nd used oil treated with biochar (0.8 mg/100g). This preliminary study shows that biochar made from agricultural waste has the potential to be used as an oil recycling material for a more sustainable alternative approach. Moreover, the method is applicable to industrial contexts and the material is safe for the environment.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/114602
Identification Number/DOI	10.1016/j.lwt.2023.115720
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	Acrylamide, biochar treatment, deep frying, oil degradation, sustainable processing, valorisation
Publisher	Elsevier
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