Formation and mitigation of 3-MCPD, 2-MCPD and glycidyl esters in palm oil

• Grant number: 16/23958-3
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2017
• End date: November 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Adriana Pavesi Arisseto Bragotto
• Grantee: Adriana Pavesi Arisseto Bragotto
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Eduardo Vicente ; Klicia Araujo Sampaio ; Roseli Aparecida Ferrari
• Associated scholarship(s): 17/26675-5 - Palm oil characterization for formation and mitigation studies of 3-MCPD, 2-MCPD and glycidyl esters during deodorization, BP.TT

Abstract

The formation of toxic compounds potentially carcinogenic during food processing has been considered an important food safety issue. Since 2006, this class of contaminants has been receiving special attention due to the detection of high levels of bound forms of chloropropanols (MCPDE) and glycidol (GE) in refined vegetable oils, especially in palm oil and derived products, as a result of the deodorization step. Recent studies have shown that the concentrations of these compounds in the diet may pose risks to the health of several population groups, indicating the need of application of mitigation measures to reduce their levels. However, for an effective reduction of MCPDE and GE formation, there is a need of a better understanding of the chemical mechanisms of reaction as well as the main precursors. In the present project, laboratory-scale experiments will be carried out by simulating the palm oil deodorization process, in order to provide information about the main factors involved in the formation of MCPDE and GE, as well as an innovative and efficient technology for the simultaneous reduction of the contaminants. Besides the presence of MCPDE and GE, the oils will be analyzed for acidity, fatty acid profile, acylglycerol composition, peroxide content and oxidative stability. It is expected that the obtained results may contribute significantly to the advancement of the state-of-art of this emerging research area, highly relevant to food safety and public health. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SANTIAGO, JESSIKA KAROLLINE; SILVA, WILLIAN CRUZEIRO; CAPRISTO, MAISA FREITAS; FERREIRA, MARCELA CRAVO; FERRARI, ROSELI APARECIDA; VICENTE, EDUARDO; MEIRELLES, ANTONIO JOSE A.; ARISSETO, ADRIANA PAVESI; SAMPAIO, KLICIA ARAUJO. Organic, conventional and sustainable palm oil (RSPO): Formation of 2-and 3-MCPD esters and glycidyl esters and influence of aqueous washing on their reduction. Food Research International, v. 140, FEB 2021. (16/23958-3, 14/21252-0)

TIVANELLO, RENAN; CAPRISTO, MAISA; VICENTE, EDUARDO; FERRARI, ROSELI; SAMPAIO, KLICIA; ARISSETO, ADRIANA. Effects of deodorization temperature and time on the formation of 3-MCPD, 2-MCPD, and glycidyl esters and physicochemical changes of palm oil. Journal of Food Science, v. 85, n. 7, JUN 2020. (14/21252-0, 16/23958-3)

ARISSETO, ADRIANA PAVESI; SILVA, WILLIAN CRUZEIRO; TIVANELLO, RENAN GUSMAO; SAMPAIO, KLICIA ARAUJO; VICENTE, EDUARDO. Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods. CURRENT OPINION IN FOOD SCIENCE, v. 24, p. 36-42, DEC 2018. (17/26675-5, 16/23958-3)