Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916667" target="_blank" >RIV/60461373:22330/18:43916667 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22810/18:43916667

Result on the web

<a href="http://dx.doi.org/10.1007/s00217-018-3101-9" target="_blank" >http://dx.doi.org/10.1007/s00217-018-3101-9</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-018-3101-9" target="_blank" >10.1007/s00217-018-3101-9</a>

Result language

angličtina

Original language name

Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation

Original language description

Palm oil is the vegetable oil refined and modified in the largest amount. In this study, we present the effect of wet fractionation and hydrogenation of RBD palm oil on the removal of 3-MCPD and glycidyl esters. Fractionated palmstearins had significantly decreased contents of 3-MCPD esters (71-74%) and glycidyl esters (21-26%), whereas top olein contained the highest levels of processing-induced contaminants accompanied by polar compounds. Exhaustive hydrogenation conditions caused rapid degradation of 3-MCPD esters (51-70%) in high melting palm oil products. Reduction of glycidyl esters (1-42%) was dependent on the type of nickel catalyst. The effect of iodine value drop on the contaminant degradation was shown to be linear. The combined action of dry-reduced, supported, 22% Ni and Raney nickel catalysts was found to be an optimal. Adsorptive bleaching and deodorization of hydrogenated palm stearin impacted particularly repeated formation of glycidyl esters up to 1.01-1.76 mg/kg, while 3-MCPD esters remained under the input RBD palm oil level. The mechanism of the catalyst action was investigated with glycidyl-d(5) palmitate, 3-MCPD-d(5)-1,2-dipalmitate. They were transformed into non-carcinogenic and non-genotoxic products by hydrogenolysis and deoxygenation reactions.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Volume of the periodical

244

Issue of the periodical within the volume

11

Country of publishing house

DE - GERMANY

Number of pages

9

Pages from-to

1887-1895

UT code for WoS article

000445752000001

EID of the result in the Scopus database

2-s2.0-85048056066