Influence of the process conditions on the formation of 3-MCPD esters in palm oil

被引：5
|
作者：
Sampaio, Klicia A. [1 ]
Arisseto, Adriana P. [2 ]
Ayala, Jose V. [3 ]
Stevens, Christian [1 ]
Ceriani, Roberta [4 ]
Verhe, Roland [1 ]
Meirelles, Antonio J. A. [5 ]
机构：
[1] Univ Ghent, Fac Biosci Engn, B-9000 Ghent, Belgium
[2] Inst Food Technol ITAL, BR-13070178 Campinas, SP, Brazil
[3] Desmet Ballestra R&D Ctr, B-1930 Zaventem, Belgium
[4] Univ Estadual Campinas, Fac Chem Engn, BR-13083852 Campinas, SP, Brazil
[5] Univ Estadual Campinas, Fac Food Engn, BR-13083970 Campinas, SP, Brazil
来源：
TOXICOLOGY LETTERS | 2013年 / 221卷
关键词：
D O I：
10.1016/j.toxlet.2013.05.217
中图分类号：
R99 [毒物学（毒理学）];
学科分类号：
100405 ;
摘要：
引用
收藏
页码：S122 / S122
页数：1
相关论文
共 50 条
  • [31] Identification of 3-MCPD esters to verify the adulteration of extra virgin olive oil
    Hung, Wei-Ching
    Peng, Guan-Jhih
    Tsai, Wen-Ju
    Chang, Mei-Hua
    Liao, Chia-Ding
    Tseng, Su-Hsiang
    Kao, Ya-Min
    Wang, Der-Yuan
    Cheng, Hwei-Fang
    FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 2017, 10 (03): : 233 - 239
  • [32] Bioavailability of 3-monochloro-1,2-propanediol (3-MCPD) and 3-MCPD fatty acid esters
    Buhrke, T.
    Weisshaar, R.
    Lampen, A.
    NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY, 2010, 381 : 85 - 85
  • [33] Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil
    Ibtissem Ben Hammouda
    Akram Zribi
    Amir Ben Mansour
    Bertrand Matthäus
    Mohamed Bouaziz
    European Food Research and Technology, 2017, 243 : 1219 - 1227
  • [34] 3-MCPD Process Contaminant in Malt
    Mikulikova, Renata
    Svoboda, Zdenek
    Benesova, Karolina
    Belakova, Sylvie
    KVASNY PRUMYSL, 2018, 64 (01): : 6 - 9
  • [35] Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil
    Ben Hammouda, Ibtissem
    Zribi, Akram
    Ben Mansour, Amir
    Matthaeus, Bertrand
    Bouaziz, Mohamed
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2017, 243 (07) : 1219 - 1227
  • [36] Investigating the synergistic effects of acylglycerols on the selective formation of 3-MCPD and glycidyl esters in model soybean oil systems
    Zhang, Yaoyao
    Feng, Zhaohan
    Sun, Shangde
    FOOD CONTROL, 2025, 173
  • [37] Effects of Degumming and Bleaching on 3-MCPD Esters Formation During Physical Refining
    Ramli, Muhamad Roddy
    Siew, Wai Lin
    Ibrahim, Nuzul Amri
    Hussein, Rabeaah
    Kuntom, Ainie
    Razak, Raznim Arni Abd.
    Nesaretnam, Kalanithi
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2011, 88 (11) : 1839 - 1844
  • [38] Chemical refining methods effectively mitigate 2-MCPD esters, 3-MCPD esters, and glycidyl esters formation in refined vegetable oils
    Oey, Sergio B.
    van der Fels-klerx, H. J.
    Fogliano, Vincenzo
    van Leeuwen, Stefan P. J.
    FOOD RESEARCH INTERNATIONAL, 2022, 156
  • [39] Influence of oil composition on the formation of fatty acid esters of 2-chloropropane-1,3-diol (2-MCPD) and 3-chloropropane-1,2-diol (3-MCPD) under conditions simulating oil refining
    Ermacora, Alessia
    Hrncirik, Karel
    FOOD CHEMISTRY, 2014, 161 : 383 - 389
  • [40] Levels of 3-MCPD esters in margarines and butters in Brazil
    Arisseto, Adriana
    Marcolino, Priscila
    Vicente, Eduardo
    TOXICOLOGY LETTERS, 2014, 229 : S170 - S170
12345