The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components
Document Type
Article
Publication Date
1-1-2012
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.
Keywords
3-MCPD esters, Precursor, D-optimal design, Water degumming, Adsorbents, Crude palm oil
Divisions
InstituteofBiologicalSciences
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)
Publication Title
Food Chemistry
Volume
135
Issue
2
Publisher
Elsevier