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Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

Author

Listed:
  • Jan Šmidrkal

    (Department of Dairy and Fat Technology and)

  • Vojtěch Ilko

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic)

  • Vladimír Filip

    (Department of Dairy and Fat Technology and)

  • Marek Doležal

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic)

  • Zuzana Zelinková

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic)

  • Jan Kyselka

    (Department of Dairy and Fat Technology and)

  • Iveta Hrádková

    (Department of Dairy and Fat Technology and)

  • Jan Velíšek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic)

Abstract

The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in processed foods and, particularly, during the deodorisation of vegetable oils. Their content in refined vegetable oils is influenced by the oil composition, refining process conditions and process conditions of hydrogenation. Described and discussed here are the main pathways that lead to the formation of acylglycerols chloroderivatives and epoxypropanol fatty acid esters. The article offers detailed explanation of the reaction mechanisms using the well-known chemical principals based on experimental data. The conditions suitable for removing the unwanted products from the refined vegetable oils were studied in models containing variable proportions of agents (bicarbonates or carbonates) causing the decomposition of 3-CPD fatty acid esters.

Suggested Citation

  • Jan Šmidrkal & Vojtěch Ilko & Vladimír Filip & Marek Doležal & Zuzana Zelinková & Jan Kyselka & Iveta Hrádková & Jan Velíšek, 2011. "Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 448-456.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:212-2011-cjfs
    DOI: 10.17221/212/2011-CJFS
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    References listed on IDEAS

    as
    1. J. Velíšek & P. Calta & C. Crews & S. Hasnip & M. Doležal, 2003. "3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(5), pages 153-161.
    2. Vojtěch Ilko & Zuzana Zelinková & Marek Doležal & Jan Velíšek, 2011. "3-Chloropropane-1,2-diol fatty acid esters in potato products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 411-419.
    3. B. Svejkovská & O. Novotný & V. Divinová & Z. Réblová & M. Doležal & J. Velíšek, 2004. "Esters of 3-chloropropane-1,2-diol in foodstuffs," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(5), pages 190-196.
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