The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components

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

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Official URL: https://doi.org/10.1016/j.foodchem.2012.04.144

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
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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