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dc.contributor.authorTivanello, Renan; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-07-14T20:09:54Z-
dc.date.availablePT_Br
dc.date.available2021-07-14T20:09:54Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationTivanello, 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.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/147-
dc.description.abstractThis 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.pt_BR
dc.description.sponsorshipFAPESP / CAPES / CNPqpt_BR
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dc.titleEffects of deodorization temperature and time on the formation of 3-MCPD, 2-MCPD, and glycidyl esters and physicochemical changes of palm oilpt_BR
dc.typeArticlept_BR
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