Glycerol-Based Process Contaminants in Palm Oil

Year 2017, Volume: 1 Issue: 1, 16 - 21, 30.08.2017

Tuğba Özdal , Öznur Yıldar Perihan Yolci Ömeroğlu

Abstract

Palm oil is one of the common used vegetable
oil in food industry throughout the the world. This tropical palm fruit is
reddish in color because of rich beta-carotene content. There are two types of
palm oils that can be produced from the palm fruit. First type is palm oil, and
it is produced from the pulp of the palm fruit. Second type is palm kernel oil
and it is produced from the kernel part of the fruit. Palm oil exposed to high
temperatures may have changes in its lipid matrix which leads to the formation
of 3-monochloropropane-1,2-diol (3-MCPD) esters, additionally
2-monochloropropane-1,3-diol (2-MCPD) and glycidyl fatty acid esters. According
to International Agency for Research on Cancer, 3-MCPD is a substances that
have a possibility to cause cancer. European Food Safety Authority also has
evaluated the risks of those substances for public health recently and stated
that those substances are especially formed during the refining process of vegetable
oils at high temperatures such as 200°C. There are two methods using for
determining the esters of palm oil. First one is direct method based on
LC-MS/MS which offers higher specificity and very low LOD/LOQ for each single
3-MCPD fatty acid esters, on the other hand it requires all set of standard
materials for determination. The second method is indirect method including
hydrolysis and derivatization of the analyte and determination step with  GC-MS. In the scope of this study, 3- and 2-
MCPD, their fatty acid esters, and glycidyl fatty acid esters occurrence during
processes of palm oil, its regulation, its adverse effects on human health, and
analytical methods for determining those type of esters are reviewed.

Keywords

Palm oil, Glycerol-based process contaminants, Analytical methods, Regulation, Health effects

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