Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment

YILDIZ K., Özdikicierler O., GÜNÇ ERGÖNÜL P.

Food Chemistry, cilt.476, 2025 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 476
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.143395
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: 3-MCPD, Glycidyl ester, Adsorbent, Interesterification, Palm olein
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

This study examined the potential to mitigate 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) during the inhibition phase of chemical interesterification in refined, bleached, and deodorized (RBD) palm olein oil. Two types of bleaching earth, natural and acid-activated, were used at concentrations ranging from 3% to 6%, and their impact on ester formation was evaluated. Chemical interesterification and adsorption treatments significantly improved oil quality and reduced ester levels (p < 0.05). Specifically, using 6% bleaching earth led to a 98.5% reduction in 3-MCPDE and a 98.3% reduction in GE. The type of bleaching earth did not significantly affect the reduction of these contaminants, while the amount of bleaching earth used played a crucial role in the mitigation.