Zulkurnain, Musfirah and Lai, Oi Ming and Latip, Razam Abdul and Nehdi, Imededdine Arbi and Ling, Tau Chuan and Tan, Chin Ping (2012) The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components. Food Chemistry, 135 (2). pp. 799-805. ISSN 0308-8146, DOI https://doi.org/10.1016/j.foodchem.2012.04.144.
Full text not available from this repository.Abstract
The formation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil during deodorisation is attributed to the intrinsic composition of crude palm oil. Utilising D-optimal design, the effects of the degumming and bleaching processes on the reduction in 3-MCPD ester formation in refined palm oil from poor-quality crude palm oil were studied relative to the palm oil minor components that are likely to be their precursors. Water degumming remarkably reduced 3-MCPD ester formation by up to 84%, from 9.79 mg/kg to 1.55 mg/kg. Bleaching with synthetic magnesium silicate caused a further 10% reduction, to 0.487 mg/kg. The reduction in 3-MCPD ester formation could be due to the removal of related precursors prior to the deodorisation step. The phosphorus content of bleached palm oil showed a significant correlation with 3-MCPD ester formation. © 2012 Elsevier Ltd. All rights reserved.
| Item Type: | Article |
|---|---|
| Funders: | Ministry of Science, Technology and Innovation of Malaysia through Science Fund (05-01-04-SF0384), Ministry of Higher Education through Fundamental Research Grant Scheme (02-11-08-0619FR) |
| Uncontrolled Keywords: | 3-MCPD esters; Precursor; D-optimal design; Water degumming; Adsorbents; Crude palm oil |
| Subjects: | Q Science > Q Science (General) Q Science > QH Natural history |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 18 Nov 2019 08:59 |
| Last Modified: | 18 Nov 2019 08:59 |
| URI: | http://eprints.um.edu.my/id/eprint/23051 |
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