Chlorinated paraffins as chlorine donors for the formation of 2- and 3-chloropropanediols in refined vegetable oils
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Chlorinated paraffins as chlorine donors for the formation of 2- and 3-chloropropanediols in refined vegetable oils
Popis výsledku v původním jazyce
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
Název v anglickém jazyce
Chlorinated paraffins as chlorine donors for the formation of 2- and 3-chloropropanediols in refined vegetable oils
Popis výsledku anglicky
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
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
10401 - Organic chemistry
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Chemistry
ISSN
0308-8146
e-ISSN
—
Svazek periodika
465
Číslo periodika v rámci svazku
141919
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
11
Strana od-do
nestránkováno
Kód UT WoS článku
001358480400001
EID výsledku v databázi Scopus
2-s2.0-85208655724