title: Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining.
abstract: In the present study, lab-scale physical refining processes were investigated for their effects on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters. The potential precursors, partial acylglycerols and chlorines were determined before each refining step. 3-MCPD esters were not detected in degummed and bleached oil when the crude oils were extracted by solvent. While in the hot squeezed crude oils, 3-MCPD esters were detected with low amounts. 3-MCPD esters were generated with maximum values in 1-1.5h at a certain deodorizing temperature (220-260°C). Chlorine seemed to be more effective precursor than partial acylglycerol. By washing bleached oil before deodorization with ethanol solution, the precursors were removed partially and the content of 3-MCPD esters decreased to some extent accordingly. Diacetin was found to reduce 3-MCPD esters effectively.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: lichang@ncu.edu.cn.
authors.forename: Chang
authors.initials: C
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: wsllywaax@163.com.
authors.forename: Linyan
authors.initials: L
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: 245463108@qq.com.
authors.forename: Hanbing
authors.initials: H
authors.lastname: Jia
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: ncuskwangyuting@163.com.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: shenmingyue1107@163.com.
authors.forename: Mingyue
authors.initials: M
authors.lastname: Shen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: spnie@ncu.edu.cn.
authors.forename: Shaoping
authors.initials: S
authors.lastname: Nie
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: myxie@ncu.edu.cn.
authors.forename: Mingyong
authors.initials: M
authors.lastname: Xie
mesh_terms: D010367:Arachis; D002713:Chlorine / Q000032:analysis / Q000737:chemistry; D004952:Esters / Q000032:analysis / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005989:Glycerides / Q000032:analysis / Q000737:chemistry; D010084:Oxidation-Reduction; D000074241:Peanut Oil; D010938:Plant Oils / Q000737:chemistry*; D000517:alpha-Chlorohydrin / Q000032:analysis / Q000737:chemistry*
chemical_list: D004952:Esters; D005989:Glycerides; D000074241:Peanut Oil; D010938:Plant Oils; D002713:Chlorine; D000517:alpha-Chlorohydrin
keywords: 2-Diol esters; 3-Monochloropropane-1; Formation; Peanut oil; Physical refining; Reduction