Formation and reduction of 3-monochloropropane-1, 2-diol esters in peanut oil during physical refining. (15th May 2016)

• Record Type: Journal Article
• Authors: Li, Chang; Li, Linyan; Jia, Hanbing; Wang, Yuting; Shen, Mingyue; Nie, Shaoping; Xie, Mingyong
• Is Part Of: Food chemistry. Volume 199(2016)
• Page Start: 605
• Page End: 611
• Publication Date: 2016-05-15
• Subjects: 3-Monochloropropane-1 -- 2-Diol esters -- Peanut oil -- Physical refining -- Formation -- Reduction; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.12.015
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Formation of 3-MCPD esters has a positive correlation with MAGs, DAGs and chlorine. Chlorine is more predominant than acylglycerols in terms of precursors. Washing bleached oil can reduce the 3-MCPD esters in deodorized oil. Adding diacetin can mitigate the formation of 3-MCPD esters during deodorizing. 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 1–1.5 h 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.