Detection and monitoring of 3-monochloropropane-1,2-diol (3-MCPD) esters in cooking oils

Razak, Raznim Arni Abd; Kuntom, Ainie; Siew, Wai Lin; Ibrahim, Nuzul Amri; Ramli, Muhamad Roddy; Hussein, Rabeah; Nesaretnam, Kalanithi

doi:10.1016/j.foodcont.2011.10.058

Cited by 53 publications

(10 citation statements)

References 10 publications

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“…3-MCPD and GE have already been well controlled in conventional refined oils and the average values of them were both below 1 mg kg −1 . The results were similar as previous researches, 3-MCPD and GE in refined seed oils were below 1 mg kg −1 , much lower than in refined palm oil (MacMahon et al, 2013;Razak et al, 2012;Zelinková et al, 2006). That's because main important affecting factors such as FFA, chloride content, and diacylglycerols can be controlled low enough in seed oil refining (Šmidrkal et al, 2016).…”

Section: Deodorizer Optimizationsupporting

confidence: 91%

Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product

Liu

Zhou

Jiang

et al. 2020

J Americ Oil Chem Soc

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Trans fatty acids (TFA) have been shown to be associated with various health disorders. Due to thermal stress, one major source of dietary TFA is high-temperature deodorization of vegetable oils. In this study, precision minimal deodorization was proposed to obtain healthier "zero-TFA" vegetable oils (TFA ≤0.3%). By optimizing temperatures for different deodorizers, dual columns with dual temperatures (DCDT) deodorizers were proposed, transformed, and industrially implemented among dozens of plants. The deodorization temperatures were optimized and customized, respectively, for four kinds of vegetable oil (soybean oil and rapeseed oil: tray column 205 C and packed column 225 C, maize oil and sunflower seed oil: tray column 210 C and packed column 230 C). Industrial trials showed that all four kinds of oils can achieve "zero-TFA" by DCDT deodorization at the customized mild temperatures, and meanwhile oil physicochemical qualities and shelf-life stabilities were compared with corresponding conventional refining oils. The initial free fatty acid and color were a little higher than that of conventional refining oils, but no significant differences were shown in change trends of these physicochemical indexes during the shelf life, which indicated a good and stable oil quality of "zero-TFA" oils for future industrial productions and sales.

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Section: Deodorizer Optimizationsupporting

confidence: 91%

Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product

Liu

Zhou

Jiang

et al. 2020

J Americ Oil Chem Soc

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“…This figure is significantly higher than other vegetable oils which normally contain DAG content at 1–3% ( Matthäus et al, 2011 ). Generally, a higher DAG content also reflected higher MCPD esters and GE in palm oil ( Abd Razak et al, 2019 ; A. P. Arisseto, Marcolino and Vicente, 2014 ; S. MacMahon et al, 2013 ). According to a study by Matthaus et al (2011) in the year 2011, oils with DAG higher than 4% showed a relatively high 3-MCPD esters concentration after 2 h of heating at 240 °C.…”

Section: Introductionmentioning

confidence: 98%

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

Goh

Wong

Tan

et al. 2021

Current Research in Food Science

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Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation.

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“…However, recent finding on the presence of 3-MCPD in refined palm oil has triggered immense safety and health concern. The transformation of 3-MCPD might be related to elevated temperature and acid-activated bleaching during deodorization stage of oil refining [74]. Although there is no concrete evidence and toxicological data available on the severity of 3-MCPD on human, 3-MCPD is still deemed to be potentially harmful to human, as it is tested and proven to be on rats.…”

Section: Occurrence and Formationmentioning

confidence: 99%

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Arris

Thai

Manan

et al. 2020

Foods

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Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.

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Detection and monitoring of 3-monochloropropane-1,2-diol (3-MCPD) esters in cooking oils

Cited by 53 publications

References 10 publications

Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product

Optimization of Deodorization Design for Four Different Kinds of Vegetable Oil in Industrial Trial to Reduce Thermal Deterioration of Product

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

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