Natural Organochlorines as Precursors of 3-Monochloropropanediol Esters in Vegetable Oils.
J Agric Food Chem
; 66(4): 999-1007, 2018 Jan 31.
Article
in En
| MEDLINE
| ID: mdl-29260544
ABSTRACT
During high-temperature refining of vegetable oils, 3-monochloropropanediol (3-MCPD) esters, possible carcinogens, are formed from acylglycerol in the presence of a chlorine source. To investigate organochlorine compounds in vegetable oils as possible precursors for 3-MCPD esters, we tested crude palm, soybean, rapeseed, sunflower, corn, coconut, and olive oils for the presence of organochlorine compounds. Having found them in all vegetable oils tested, we focused subsequent study on oil palm products. Analysis of the chlorine isotope mass pattern exhibited in high-resolution mass spectrometry enabled organochlorine compound identification in crude palm oils as constituents of wax esters, fatty acid, diacylglycerols, and sphingolipids, which are produced endogenously in oil palm mesocarp throughout ripening. Analysis of thermal decomposition and changes during refining suggested that these naturally present organochlorine compounds in palm oils and perhaps in other vegetable oils are precursors of 3-MCPD esters. Enrichment and dose-response showed a linear relationship to 3-MCPD ester formation and indicated that the sphingolipid-based organochlorine compounds are the most active precursors of 3-MCPD esters.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Plant Oils
/
Alpha-Chlorohydrin
/
Hydrocarbons, Chlorinated
Language:
En
Journal:
J Agric Food Chem
Year:
2018
Type:
Article
Affiliation country:
Malaysia