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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,
Capristo Maisa,
Vicente Eduardo,
Ferrari Roseli,
Sampaio Klicia,
Arisseto Adriana
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15304
Subject(s) - palm oil , palm , chemistry , pulp and paper industry , food science , environmental science , engineering , physics , quantum mechanics
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 °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 °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 °C.