Chlorinated paraffins as chlorine donors for the formation of 2- and 3-chloropropanediols in refined vegetable oils
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43930599" target="_blank" >RIV/60461373:22330/25:43930599 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0308814624035696?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814624035696?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2024.141919" target="_blank" >10.1016/j.foodchem.2024.141919</a>
Alternative languages
Result language
angličtina
Original language name
Chlorinated paraffins as chlorine donors for the formation of 2- and 3-chloropropanediols in refined vegetable oils
Original language description
The knowledge of chloropropanediols (MCPD) fatty acid esters formation pathways is an important condition for these processing contaminants mitigation. This study aimed to assess the potential of a group of lipophilic environmental contaminants, polychlorinated alkanes, commonly known as chlorinated paraffins (CPs), to contribute to the formation of MCPD esters. Laboratory-scale model systems representing vegetable oils contaminated with both a technical mixture of short-chained CPs and individual short-chained CPs were designed and subjected to heat treatment (230 °C, 2 h) to simulate the deacidification and deodorisation processes. A substantial increase in MCPD content (up to 3.4 times the control levels) was observed in systems spiked with a technical mixture. MCPD formation seems to correlate very well with the concentration of CPs in these systems. Based on the generated data, we can conclude that the processing of vegetable oils contaminated with CPs might contribute to elevated concentrations of MCPD. © 2024 Elsevier Ltd
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10401 - Organic chemistry
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
465
Issue of the periodical within the volume
141919
Country of publishing house
US - UNITED STATES
Number of pages
11
Pages from-to
nestránkováno
UT code for WoS article
001358480400001
EID of the result in the Scopus database
2-s2.0-85208655724