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Mitigating the formation of monochloropropanediol diesters in vegetable oils by removing their residual sediments

Theurillat, Xanthippe, Redeuil, Karine, Nicolas, Marine, Nagy, Kornél
Food chemistry 2020 v.313 pp. 125926
Helianthus annuus, fatty acid esters, palm oils, processing residues, sunflower oil, ultracentrifugation, vegetable oil
This study investigates whether the formation of monochloropropane diol fatty acid esters (MCPDE) can be mitigated by removing the residual sediments from vegetable oils. Settling and centrifugation were conducted in crude sunflower and palm oil and the purified oils and their sediment-rich fractions were heated and analyzed for their MCPDE content.Increased MCPDE levels by factors of x2 to x6 were found in the sediment-rich fractions of settled sunflower oils compared to the sediment-free oil. The sediment-containing fraction could be however purified by ultracentrifugation resulting in the mitigation of MCPDE levels by a factor of 10.The effect of residual sediment on the MCPDE formation was also confirmed in the case of palm oil showing x2 to x10 more MCPDE formation in the sediment containing fractions compared to the purified oil.These results confirm that the mechanical removal of the trace sediments from crude vegetable oils results in reduced MCPDE levels.