Preliminary Large Scale Mitigation of 3-Monochloropropane-1, 2-diol (3-MCPD) Esters and Glycidyl Esters in Palm Oil

Ramli, Muhamad Roddy; Tarmizi, Azmil Haizam Ahmad; Hammid, Abdul Niefaizal Abdul; Razak, Raznim Arni Abd; Kuntom, Ainie; Lin, Siew Wai; Radzian, Rosidah

doi:10.5650/jos.ess20021

Cited by 20 publications

(8 citation statements)

References 23 publications

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“…However, palm oil is still one of the most suitable edible oils for frying, and it is favoured by the user due to its stability against oxidation. With all the efforts from food safety authorities and industries worldwide, the level of MCPD esters and GE in palm oil and related products are controlled in general ( Abd Razak et al, 2019 ; Ramli et al, 2020 ). Temperature …”

Section: Introductionmentioning

confidence: 99%

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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Section: Introductionmentioning

confidence: 99%

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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“…There is a slight increase in saturated fatty acid content and a slight decrease in unsaturated fatty acid content in RBD palm oil compared with the fatty acid compositions of CPO. This happened due to the breakdown of the unsaturated fatty acid chain during the degumming process [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses

Nidzam

Hossain

Ismail

et al. 2022

Foods

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The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid degumming process on the formation of GE and 3-MCDE and in the RBD palm oil was determined with varying the acid dose (0.03–0.06 wt%), temperature (70–100 °C), and reaction time (15–45 min). The experimental conditions of the acid degumming process were designed following the central composite design of experiments, and they were optimized using Response Surface Methodology (RSM) based on the minimal formation of GE and 3-MCDE in the RBD palm oil. The optimal experimental conditions of the acid degumming process were a reaction time of 30 min, phosphoric acid concentration of 0.06 wt%, and temperature of 90 °C. Under these experimental conditions, the minimal GE and 3-MCDE formation in RBD palm oil were determined to be 0.61 mg/kg and 0.59 mg/kg; respectively. Several analytical methods were employed to determine RBD palm oil quality, including color, phosphorus, free fatty acids (FFAs), peroxide values, and fatty acid properties. It was found that the phosphoric acid degumming of CPO effectively removed the phosphorus and hydroperoxide content without conceding the quality of palm oil.

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“…Adanya ikatan rangkap dua ini dapat menyebabkan minyak CPO mengalami perubahan komposisi komponen penyusun. Penyebab minyak CPO mudah teroksidasi adalah adanya ikatan rangkap dua yang terdiri dari dua strukrur yaitu trans yang stabil dan cis yang kurang stabil (Ramli et al, 2020).…”

Section: [Jurnal Kreativitas Pengabdian Kepada Masyarakat (Pkm) P-iss...unclassified

Pelatihan Pembuatan Sabun Lunak Berbahan Baku Limbah Batang Pisang Kepok dan Minyak Jelantah kepada Komunitas Pengguna Teknologi Tepat Guna

et al. 2022

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ABSTRAK Minimnya pelatihan pengelolaan limbah minyak jelantah dan batang pisang kepok menjadi sabun, merupakan salah satu hambatan komunitas pengguna teknologi tepat guna dalam mengolah kedua jenis limbah tersebut. Tujuan kegiatan pengabdian masyarakat ini adalah untukmembuat produk sabun dengan bahan baku limbah minyak jelantah dan batang pisang kepok, meningkatkan keterampilan komunitas pengguna teknologi tepat guna agar mampu mengelola limbah minyakjelantah dan batang pisang kepok menjadi sabun lunak cuci piring. Metode pelatihan dilakukan dengan melaksanakan pretest, memanfaatkan aplikasi zoom meeting dalam menyampaikan pengetahuan teori, praktikum di laboratorium, postest. Hasil kegiatan pengabmas diperoleh melalui pretest untuk mengukur tingkat pengetahuan para anggota komunitas pengguna teknologi tepat guna dalam mengelola limbah minyak jelantah dan batang pisang kepok menjadi sabun lunak. Hasil pretest diperoleh skor sebesar 27,5%, postes sebesar 94,17%, sehingga diperoleh nilai peningkatan pengetahuan sebesar 70,82%. Pemakaian KOH kristal dapat lebih hemat 50% karena telah menggunakan sumber KOH yang berasal dari batang pisang kepok. Mutu produk sabun memiliki nilai pH 8,5. Kesimpulan dari kegiatan pengabmas ini, telah berhasil memperoleh produk sabun dan meningkatkan kemampuan komunitas pengguna teknologi tepat guna dalam mengelola limbah minyak jelantah dan batang pisang menjadi sabun lunak. Saran untuk kegiatan pengabmas ini masih perlu dllanjutkan untuk meningkatkan mutu sabun sesuai Standar Nasional Indonesia (SNI) sehingga bisa menjadi produk yang dapat dijual dan menjadi usaha untuk meningkatkan perekonomian komunitas pengguna teknologi tepat guna. Kata Kunci: Batang Pisang Kepok, Komunitas Pengguna Teknologi Tepat Guna, Limbah, Minyak Jelantah, Sabun Lunak ABSTRACT The lack of training in the management of used cooking oil and banana stems into soap is one of the obstacles to the community using appropriate technology in processing these two types of waste. The purpose of this community service activity is to make soap products with waste cooking oil and kepok banana stems as raw materials, improve the skills of the community using appropriate technology so that they are able to manage waste cooking oil and kepok banana stems into soft dish soap. The training method is carried out by carrying out a pretest, utilizing the zoom meeting application in conveying theoretical knowledge, practicum in the laboratory, posttest. The results of community service activities were obtained through a pretest to measure the level of knowledge of community members using appropriate technology in managing waste cooking oil and kepok banana stems into soft soap. The results of the pretest obtained a score of 27.5%, posttest of 94.17%, so that the value of increasing knowledge is 70.82%. The use of KOH crystals can save 50% more because they have used a source of KOH derived from the stem of the kepok banana. The quality of the soap product has a pH value of 8.5. The conclusion of this community service activity is that it has succeeded in obtaining soap products and increasing the ability of the community using appropriate technology to manage waste cooking oil and banana stems into soft soap. Suggestions for this community service activity still need to be continued to improve the quality of soap according to the Indonesian National Standard (SNI) so that it can become a product that can be sold and is an effort to improve the economy of the community using appropriate technology. Keywords: Kepok Banana Stem, Community of Users of Appropriate Technology, Waste, Used Cooking Oil, Soft Soap

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Preliminary Large Scale Mitigation of 3-Monochloropropane-1, 2-diol (3-MCPD) Esters and Glycidyl Esters in Palm Oil

Cited by 20 publications

References 23 publications

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

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

Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses

Pelatihan Pembuatan Sabun Lunak Berbahan Baku Limbah Batang Pisang Kepok dan Minyak Jelantah kepada Komunitas Pengguna Teknologi Tepat Guna

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