Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining

Food Chemistry
Chang LiMingyong Xie

Abstract

In the present study, lab-scale physical refining processes were investigated for their effects on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters. The potential precursors, partial acylglycerols and chlorines were determined before each refining step. 3-MCPD esters were not detected in degummed and bleached oil when the crude oils were extracted by solvent. While in the hot squeezed crude oils, 3-MCPD esters were detected with low amounts. 3-MCPD esters were generated with maximum values in 1-1.5h at a certain deodorizing temperature (220-260°C). Chlorine seemed to be more effective precursor than partial acylglycerol. By washing bleached oil before deodorization with ethanol solution, the precursors were removed partially and the content of 3-MCPD esters decreased to some extent accordingly. Diacetin was found to reduce 3-MCPD esters effectively.

References

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May 20, 2008·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Z ZelinkováM Dolezal
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Dec 3, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Chang LiMing-Yong Xie

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Citations

Mar 26, 2019·Annual Review of Food Science and Technology·Boyan GaoLiangli Yu
Jan 25, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Willian Cruzeiro SilvaAdriana Pavesi Arisseto
Mar 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Wei-Wei ChengZeng-She Liu

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