Chemical refining methods effectively mitigate 2-MCPD esters, 3-MCPD esters, and glycidyl esters formation in refined vegetable oils

Sergio B. Oey, H.J. van der Fels-Klerx, Vincenzo Fogliano, Stefan P.J. van Leeuwen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

Esters of 3-monochloro-1,2-propanediol (3-MCPDE), 2-monochloro-1,3-propanediol (2-MCPDE), and glycidyl esters (GE) are processing contaminants that can be found in refined edible fats and oils. Recently, the European Commission has implemented maximum limits for the presence of free and bound 3-MCPDE in vegetable fats and oils and in marine and fish oils. This boosted the necessity of oil producers to develop refining methods to limit the concentration of both 3-MCPDE and GE in their final products. Physical refining may lack the potential to mitigate the formation of 2- and 3-MCPDE. Therefore, in this study, the chemical refining method were explored to provide a viable mitigation strategy aimed at industrial application. Several pilot plant treatments with organic palm oil were performed. The investigated refining methods included a neutralization, a water washing process, reduced deodorization temperature, and a combination of them. The best performing chemical refining treatment achieved a final concentration of 0.42 (−49%), 0.78 (−52%), and 0.99 (−73%) mg/kg for 2-MCPDE, 3-MCPDE, and GE in organic palm oil, respectively. Results thus showed chemical refining has great potential for the simultaneous mitigation of 2-, 3-MCPDE, and GE.

Original languageEnglish
Article number111137
JournalFood Research International
Volume156
DOIs
Publication statusPublished - Jun 2022

Keywords

  • 3-Monochloropropanediol
  • Glycidol
  • Mitigation Strategies
  • Pilot Plant Refining
  • Processing Contaminants
  • Refined Edible Oils

Fingerprint

Dive into the research topics of 'Chemical refining methods effectively mitigate 2-MCPD esters, 3-MCPD esters, and glycidyl esters formation in refined vegetable oils'. Together they form a unique fingerprint.

Cite this