Effects of deodorization temperature and time on the formation of 3-MCPD, 2-MCPD, and glycidyl esters and physicochemical changes of palm oil

Author(s)

Tivanello, Renan ^[1] ; Capristo, Maisa ; Vicente, Eduardo ; Ferrari, Roseli ; Sampaio, Klicia ; Arisseto, Adriana

Affiliation

^[1] Univ Campinas UNICAMP, Fac Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Science; v. 85, n. 7 JUN 2020.
• Web of Science Citations: 0

Abstract

This study verified the formation profile of esters of 3-monochloropropane-1,2-diol (3-MCPDE), 2-monochloropropane-1,2-diol (2-MCPDE), and glycidol (GE), and evaluated the physicochemical changes (free-fatty acid, acylglycerols, and colour) that occurred during the deodorization of palm oil in different conditions of time (30, 60, 90, and 120 min) and temperature (210, 230, 250, and 270 degrees C). Levels of 3-MCPD and 2-MCPD esters ranged from 1.91 to 2.70 mg/kg and 0.68 to 1.44 mg/kg, respectively, and were formed at the mildest tested condition (210 degrees C, 30 min). No correlation was observed between these contaminants and physicochemical changes. GE levels varied from 0.12 to 8.51 mg/kg and showed correlation with color and diacylglycerol content. While the temperature had little influence on the formation of esters of 3-MCPD and 2-MCPD, the content of GE considerably raised above 250 degrees C. (AU)

• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 16/23958-3 - Formation and mitigation of 3-MCPD, 2-MCPD and glycidyl esters in palm oil
• Grantee: Adriana Pavesi Arisseto Bragotto
• Support Opportunities: Regular Research Grants