Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/147
Título: Effects of deodorization temperature and time on the formation of 3-MCPD, 2-MCPD, and glycidyl esters and physicochemical changes of palm oil
Autor(es): Tivanello, Renan; et. al.







Data do documento: 2020
Citação: Tivanello, R. ; Capristo, M.; Vicente, E.; Ferrari, R; Sampaio, K.; Arisseto, A. Effects of deodorization temperature and time on the formation of 3-MCPD, 2-MCPD, and glycidyl esters and physicochemical changes of palm oil. Journal of Food Science. v.85,n.7. Disponível em https://doi.org/10.1111/1750-3841.15304.
Resumo: This study verified the formation profile of esters of 3-monochloropropane-1,2-diol (3-MCPDE), 2- monochloropropane-1,2-diol (2-MCPDE), and glycidol (GE), and evaluated the physicochemical changes (free-fatty acid, acylglycerols, and colour) that occurred during the deodorization of palm oil in different conditions of time (30, 60, 90, and 120 min) and temperature (210, 230, 250, and 270 °C). Levels of 3-MCPD and 2-MCPD esters ranged from 1.91 to 2.70 mg/kg and 0.68 to 1.44 mg/kg, respectively, and were formed at the mildest tested condition (210 °C, 30 min). No correlation was observed between these contaminants and physicochemical changes. GE levels varied from 0.12 to 8.51 mg/kg and showed correlation with color and diacylglycerol content. While the temperature had little influence on the formation of esters of 3-MCPD and 2-MCPD, the content of GE considerably raised above 250 °C.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/147
Outros identificadores: 
Aparece nas coleções:Artigos cientificos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Effects of deodorization.pdf585.75 kBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.