Chloride reduction by water washing of crude palm oil to assist in 3-monochloropropane-1, 2 diol ester (3-MCPDE) mitigation

References

• AOCS Cd 29c-1. 2017. AOCS official method Cd 29c-13 (Revised 2017) 2- and 3-MCPD fatty acid esters and glycidol fatty acid esters in edible oils and fats by GC/MS (Difference method).
   Google Scholar
• AOCS Ca 17-01. 2017. AOCS Recommended Practice Ca 17-0 (Revised 2017) Determination of Trace Elements in Oil by Inductively Coupled Plasma Optical Emission Spectroscopy.
   Google Scholar
• Chakrapani U, Satyanarayana U. 2020. Biochemistry chapter 3 lipids. Kolkota, India: Elsevier Health Sciences. https://books.google.com.my/books?id=P1jwDwAAQBAJ&pg=PR5&dq=sphingophospholipids+in+palm+oil&source=gbs_selected_pages&cad=2#v=onepage&q=sphingophospholipids%20in%20palm%20oil&f=false.
   Google Scholar
• Chew S-C, Tan C-P, Lai O-M, Nyam K-L. 2018. Changes in 3-MCPD esters, glycidyl esters, bioactive compounds and oxidation indexes during kenaf seed oil refining. Food Sci Biotechnol. 27(3):905–914. doi:10.1007/s1006.
   PubMed Web of Science ®Google Scholar
• Craft BD, Nagy K, Sandoz L, Destaillats F. 2011. Factors impacting the formation of monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production. Food Addit Contam Part A. 29(3):354–361. doi:10.1080/19440049.2011.639034.
   Google Scholar
• Gao B, Wenhao Zheng MJ, Zhang Y, Yu LL. 2020. Current progresses on monochloropropane diol esters in 2018-2019 and their future research trends. Journal of Agricultural and Food Chemistry. doi:10.1021/acs.jafc.0c00387.
   Web of Science ®Google Scholar
• Haile B, Satheesh N. 2017. Review on 3-chloro-1,2-propanediol: a chloropropanol formed during food processing. Der Pharma Chemica. (a University Jimma, Ethiopia.). 9(7):84–90.
   Google Scholar
• Hamlet CG, Asuncion L, Velíšek J, Doležal M, Zelinková Z, Crews C, Anderson W, Pye C. 2014. Investigation of the formation of 3-chloropropane-1,2-diol (3-MCPD) from mono- and di esters of its fatty acids in foods (FS231006, FS231074, FS231075). United Kingdom: Premier Analytical Service. https://www.food.gov.uk/sites/default/files/media/document/C04072_Final%20report_July%202014_151014.pdf.
   Google Scholar
• Ibrahim NA, Ravi Menon N. 2017. Mitigation for 3-MCPD ester at palm oil mills features article. Palm Oil Eng Bulletin No 124. (Malaysia Palm Oil Board). 11–15. doi:10.3390/molecules25122927.
   Google Scholar
• Kian Chung AY. 2014. Palm oil de-chlorination. Palm Oil Engineering Bulletin (Malaysia Palm Oil Board) No. 128: 51–54.
   Google Scholar
• Shyam Lakshmanan, Yen Li Yung, Boon San Chan & Zhe Haw Chong (2020). Sustainable Practices of an edible oils complex, JOPEH 2020, 11: 42–56, http://doi:10.5366/jope.2020.05
   Google Scholar
• Matthäus B. 2012. Organic or not organic – that is the question: how the knowledge about the origin of chlorinated compounds can help to reduce formation of 3-MCPD esters. Eur J Lipid Sci Technol. 114(12):1333–1334. doi:10.1002/e.
   Web of Science ®Google Scholar
• Matthäus B, Pudel F, Fehling P, Vosmann K, Freudenstein A, et al. 2011. Strategies for the reduction of 3-MCPD esters and related compounds in vegetable oils. Eur J Lipid Sci Technol. 113(3):380–386. doi:10/1002/ejlt.201000300.
   Web of Science ®Google Scholar
• Mun Cheng Tan, Dominic C. Y. Foo, Shyam Lakshmanan 2020. An intergrated simulation-optimisation approach for free fatty acid (FFA) removal in palm oil deodorization process, Asia-Pacific Journal of Chemical Engineering, http://doi:10.1002/apj.2602
   Google Scholar
• MPOB. 2004. Malaysian palm oil board (MPOB) Test method (2005) A compendium of test on palm oil products, palm kernel products, fatty acids, food related products and others. Kuala Lumpur:Malaysian Palm Oil Board.
   Google Scholar
• Nagy K, Sandoz L, Craft FD, Destaillats F. 2011. Mass-defect filtering of isotope signatures to reveal the source of chlorinated mass-defect filtering of isotope signatureto to reveal the source of chlorinated palm oil contaminants. Food Addit Contam Part A. 28(11):1492–1500. doi:10.1080/19440049.2011.618467.
   Web of Science ®Google Scholar
• Pudel F, Benecke P, Fehling P, Freudenstein A, Matthäus B, Schwaf A. 2011. On the necessity of edible oil refining and possible sources of 3‐MCPD and glycidyl esters. Eur J Lipid Sci Technol. 113(3):368–373. doi:10.1002/ejlt.201000460.
   Web of Science ®Google Scholar
• Ramli MR, Siew WL, Ibrahim NA, Hussein R, Kuntom A, Razak RAA, Nesaretnam K. 2011. Effects of degumming and bleaching on 3-MCPD ESTERS FORMATION DURING PHYSICAL REfiNING. J Am Oil Chem Soc. 88(11):1839–1844. doi:10.1007/s11746-011-1858-0.
   Web of Science ®Google Scholar
• Reddy Jala RC, Zhang X, Huang H, Gao B, Yu LL (Lucy), Xu X. 2015. 3-MCPD fatty acid esters: chemistry, safety, and technological approaches for their reductions (Chapter 7). In: Wang S, Sun B-G, Yu L (Lucy), editors. Food safety chemistry: toxicant occurrence, analysis and mitigation, technology & engineering. Fluorida: CRC Press, Taylor and Francis Group; p. 113.
   Google Scholar
• Sergio BO, van der Fels-klerx VHJ, van Leeuwen SPJ. 2019. Mitigation strategies for the reduction of 2- and 3- MCPD esters and glycidyl esters in the vegetable oil processing industry. Compr Rev Food Sci Food Saf. 18(2):349–361. doi:10.1111/1541-4337.12415.
   PubMed Web of Science ®Google Scholar
• Shyam Lakshmanan, Yen Li Yung, Boon San Chan, Zhe Haw Chong. 2020. Sustainable Practices of an edible oils complex. JOPEH 2020. 11: 42–56. http://doi:10.5366/jope.2020.05
   Google Scholar
• Silva WC, Ferrari RA, Vicente E, Sampaio KA, Arisseto AP. 2019. Strategies to mitigate MCPD and glycidyl esters in refined oils and foods processing (Chapter 5). In: Birch CS, Bonwick GA, editors. Mitigation contamination from food processing. Royal Society of Chemistry; p. 108–127. doi:10.1039/9781788016438-00108.
   Google Scholar
• Silva WC, Santiago JK, Capristo MF, Ferrari RA, Vicente E, Sampaio KA, Arisseto AP. 2019. Washing bleached palm oil to reduce monochloropropanediols and glycidyl esters. Food Addit Contam Part A. 36(2):244–253. doi:10.1080/19440049.2019.1566785.
   Web of Science ®Google Scholar
• Stadler RH, Theurillat V. 2017. Heat-generated toxicants in foods (Acrylamide, MCPD esters, glycidyl esters, furan, and related compounds) (Chapter8). In: Stadler RH, Theurillat V, Schrenk D, Cartus A, editors. Chemical contaminants and residues in food. 2nd ed. Woodhead Publishing; p. 171–195. doi:10.1016/B978-0-08-100674-0.00008-4.
   Google Scholar
• Svejkivska B, Dolezal M, Velisek J. 2006. Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods. Czech J Food Sci. 24(4):172–179. doi:10.17221/3314-CJFS.
   Web of Science ®Google Scholar
• Mun Cheng Tan, Dominic C. Y. Foo and Shyam Lakshmanan (2020). An intergrated simulation-optimisation approach for free fatty acid (FFA) removal in palm oil deodorization process, Asia-Pacific Journal of Chemical Engineering, http://doi:10.1002/apj.2602
   Google Scholar
• Tiong SH, Saparin N, Teh HF, Ng TLM, Md. Zain MZB, Neoh BK, Md Noor A, Tan CP, Lai OM, Appleton DR. 2018. Natural organochlorines as precursors of 3-monochloropropanediol esters in vegetable oils. J Agric Food Chem. 66(4):999–1007. doi:10.1021/acs.jafc.7b04995.
   PubMed Web of Science ®Google Scholar
• Vispute P, Dabhade S. 2018. Refining of palm oil: A review on palm oil refining process, 3-MCPD esters in refined palm oil, and possible reduction tactics for 3-MCPD esters. Int J Agric Eng. 11(Sp):81–85. doi:10.15740/HAS/IJAE/11.Sp.
   Google Scholar
• Yao Y, Cao R, Liu W, Zhou H, Li C, Wang S. 2019. Molecular reaction mechanism for the formation of 3-chloripropanediol esters in oils and fats. J Agric Food Chem. 67(9):2700–2708. doi:10.1021/acw.jafc.8b06632.
   PubMed Web of Science ®Google Scholar
• Zhang Z, Gao B, Zhang X, Jiang Y, Xu X, and Yu L. 2015. Formation of 3-monochloro-1,2-propanediol (3-MCPD) di- and monoesters from tristearoylglycerol (TSG) and the potential catalytic effect of Fe2+ and Fe3+. J Agric Food Chem. 63(6):1839–1848. doi:10.1021/jf5061216.
   PubMed Web of Science ®Google Scholar
• Zhao Y, Zhang Y, Zhang Z, Liu J, Wang Y-L, Gao B, Niu Y, Sun X, Yu L. 2016. Formation of 3-MCPD fatty acid esters from monostearoyl glycerol and the thermal stability of 3-MCPD monoesters. J Agric Food Chem. 64(46):8918–8926. doi:10.1021/acs.jafc.6b04048.
   PubMed Web of Science ®Google Scholar