Journal
FOOD CHEMISTRY
Volume 135, Issue 2, Pages 799-805Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.144
Keywords
3-MCPD esters; Precursor; D-optimal design; Water degumming; Adsorbents; Crude palm oil
Funding
- 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]
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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. (C) 2012 Elsevier Ltd. All rights reserved.
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