Optimization of Palm Oil Physical Refining Process for Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) Ester Formation

Zulkurnain, Musfirah; Lai, Oi‐Ming; Tan, Soo Choon; Latip, R.; Tan, Chin Ping

doi:10.1021/jf4009185

Cited by 70 publications

(47 citation statements)

References 20 publications

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“…18 relation to industrial processing, with the aim of mitigating the presence of 3-MCPD in foodstuffs by changing the process conditions (as in oil refining process (Pudell et al, 2011;Hrncirik and van Duijn, 2011;Zulkurnain et al, 2012;Zulkurnain et al, 2013)) or by treating the already processed product (as oils after refining process on adsorbent material or with enzymes (Bornscheuer and Hessler, 2010;Strijowski et al, 2011)). Finally, there is a growing concern associated with the release of bound 3-MCPD into its free form that results in bioavailability and absorption of 3-MCPD into human body fluids and tissues, e.g.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

3-MCPD: A Worldwide Problem of Food Chemistry

Jędrkiewicz

Kupska

Głowacz

et al. 2015

Critical Reviews in Food Science and Nutrition

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3-Monochloropropane-1,2-diol (3-MCPD) is a heat-induced food contaminant that has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD, including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects, and future research perspectives. So far, 3-MCPD was determined in its free and bound form in thermally treated foods, edible oils and fats, and infant foods including human breast milk. Contaminants in infant foods and human breast milk were highlighted in this paper as a serious problem as they can pose a potential hazard for infants. The analytical approach of 3-MCPD determination has been modified for over a decade. Nowadays, the method based on determining the derivative of this compound by using gas chromatography and mass spectrometry is widely used. However, there is still a big need for developing new methods that would produce repeatable results. Some of the toxicologic aspects associated with 3-MCPD still remain unknown. A number of studies on the carcinogenicity and genotoxicity of 3-MCPD were carried out on rodents; however, no clinical studies on humans have been reported so far. Moreover, both detrimental effect on kidneys and antifertility activity have been widely reported. The knowledge of 3-MCPD absorption into body fluids and tissues and its metabolic pathways is based on sometimes conflicting data derived from different studies. In conclusion, although a lot of research has been carried out on 3-MCPD, there is still a need for further research in this area.

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Section: Accepted Manuscriptmentioning

confidence: 99%

3-MCPD: A Worldwide Problem of Food Chemistry

Jędrkiewicz

Kupska

Głowacz

et al. 2015

Critical Reviews in Food Science and Nutrition

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“…In 2018, the EFSA published an updated group tolerable daily intake level of 2 μg kg −1 body weight for free and ester bound 3‐MCPD . Due to the high contents of the process contaminants in some refined vegetable oils and fats effective mitigation strategies have been developed . Furthermore, the formation mechanisms in these foods were extensively studied .…”

Section: Introductionmentioning

confidence: 99%

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Merkle

Ostermeyer

Rohn

et al. 2018

Euro J Lipid Sci & Tech

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In Germany, the best‐selling fish products are canned and marinated fish products including deep‐fried and pickled herring products. During processing, pre‐salted herring fillets are breaded, deep‐fried, and covered by an aqueous marinade containing vinegar and sodium chloride. For shelf‐life extension, the packaged fish can be pasteurized. Due to the co‐occurrence of sodium chloride and glycerol derivatives such as tri‐ or diacylglycerides, the deep‐frying and pasteurization procedure may lead to the formation of fatty acid esters of 2‐monochloropropane‐1,3‐diol and 3‐monochloropropane‐1,2‐diol (MCPD‐E) and of glycidol (G‐E). Various product as well as process dependent parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products are studied. The frying‐life of the oil has the strongest effect on the formation of MCPD‐E in herring products. 3‐MCPD‐E contents increases from 341 ± 48 to 1133 ± 194 μg kg−1 lipid in the products after 9 days frying‐life of the oil. Moreover, it is shown that the major proportion of MCPD‐E in these products originates from the deep‐frying oil. The analyses of total polar material and spectrophotometric measurement of the absorption at 420 nm of the deep‐frying oil are identified as suitable screening methods for estimating MCPD‐E contents in deep‐fried and pickled herring products. Practical Applications: Canned and marinated fish products are the best‐selling fish products (28% market share) on the German market. Up to now, no studies regarding the deep‐frying procedure of pickled herring products are published. Deep‐frying has shown to be a process leading to MCPD‐E and G‐E in fish products mainly affected by intake of deep‐frying oil. The knowledge about the effect of process and product based parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products may be of particular interest for the fish‐processing industry in order to manage that quality issue. Moreover, methods for the assessment of the deep‐frying oil quality such as the analysis of the total polar material (TPM) and the spectrophotometric measurement of the absorption at 420 nm deemed suitable screening methods for estimating the MCPD‐E contents in deep‐fried and pickled herring products. Deep‐frying of pickled herring products leads to the formation of MCPD‐E and G‐E, mainly affected by intake of deep‐frying oil and the frying‐life of the oil. Methods for the assessment of the frying oil quality, such as the analysis of TPM and the spectrophotometric measurement of the absorption, are suitable screening methods for estimating the MCPD‐E contents in deep‐fried fish products.

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“…88 Alterações em outras etapas do refino, incluindo degomagem, neutralização e clarificação, também podem reduzir a capacidade de formação de ésteres de 3-MCPD. 52,67,89,90 Bons resultados foram obtidos após degomagem aquosa e clarificação com silicato de magnésio sintético 67 ou argila natural. 89 Estudos sobre a decomposição de ésteres de 3-MCPD em sistemas modelos simulando alimentos processados demonstraram que estes compostos são instáveis e se decompõe sob aquecimento.…”

Section: Mitigaçãounclassified

Ésteres de cloropropanóis e de glicidol em alimentos

Arisseto¹,

Marcolino²,

Vicente³

et al. 2013

Quím. Nova

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Recebido em 2/4/13; aceito em 11/7/13; publicado na web em 9/8/13 CHLOROPROPANOLS AND GLYCIDYL ESTERS IN FOODS. Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.Keywords: 3-MCPD esters; glycidyl esters; oil refining. INTRODUÇÃOA formação de compostos tóxicos durante o processamento de alimentos tem sido considerada uma importante questão em relação à segurança alimentar. Estes compostos, que não são detectados na matéria-prima, podem ser formados por reações químicas entre substâncias naturalmente presentes e/ou adicionadas aos alimentos, durante processos envolvendo a utilização de altas temperaturas, fermentação, hidrólise e defumação, entre outros. A preocupação associada à ocorrência de tais contaminantes na dieta se justifica pelos riscos que eles podem representar à saúde do consumidor, uma vez que muitos deles são considerados possíveis ou prováveis agentes carcinógenos em seres humanos. 1 Embora a exposição humana a estas substâncias esteja ocorrendo há algumas gerações, sua presença em alimentos começou a ser descoberta somente por volta de 1960. Alguns exemplos incluem a identificação de N-nitrosaminas em peixes e carnes curadas, de aminas heterocíclicas em carnes e peixes grelhados e de cloropropanóis, entre eles o 3-monocloropropano-1,2-diol (3-MCPD), em proteína vegetal hidrolisada.2-4 Na última década, esta classe de contaminantes recebeu uma atenção ainda maior, devido à descoberta da formação de acrilamida e furano durante o tratamento térmico de uma grande variedade de alimentos que são regularmente consumidos pela população. 5,6 Adicional interesse por estes compostos foi despertado após a detecção de altos níveis de 3-MCPD ligado a ácidos graxos (ésteres de 3-MCPD) em diversos alimentos processados. 7A presença de ésteres de 3-MCPD em alimentos levantou uma preocupação imediata na comunidade científica mundial devido à possibilidade destes compostos representarem uma fonte adicional de exposição ao 3-MCPD, até então não conhecida, caso fossem hidrolisados pelas enzimas do sistema digestivo humano.8-11 Esta preocupação justifica-se pelo fato de que o 3-MCPD tem mostrado propriedades nefrotóxicas bem como capacidade de afetar a fertilidade e de induzir câncer em experimentos realizados com animais. 12Em um estudo preliminar realizado na Alemanha , considerando--se os níveis de ésteres de 3-MCPD encontrados em alimentos e assumindo que 100% destes ésteres são hidrolisados durante a digestão, foi possível verifica...

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Optimization of Palm Oil Physical Refining Process for Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) Ester Formation

Cited by 70 publications

References 20 publications

3-MCPD: A Worldwide Problem of Food Chemistry

3-MCPD: A Worldwide Problem of Food Chemistry

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Ésteres de cloropropanóis e de glicidol em alimentos

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