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Review
. 2020 Nov 29;9(12):1769.
doi: 10.3390/foods9121769.

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Farrah Aida Arris  1   2 , Vincent Tiang Soon Thai  1   2 , Wan Nabilah Manan  1   2 , Mohd Shaiful Sajab  1   2
Affiliations
Review

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Farrah Aida Arris et al. Foods. .

Abstract

Process-based contaminants in food-particularly in vegetable oils-have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.

Keywords: 3-MCPD mitigation; 3-chloropropane-1,2-diol (3-MCPD) measurement; palm oil; refined bleached deodorized (RBD) palm oil.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
An example of full processing flow chart for a palm oil refining process from fresh fruit bunch (FFB) to the refined bleached deodorized (RBD) palm oil.
Figure 2
Figure 2
Degradation of 3-chloropropane-1,2-diol (3-MCPD) esters in palm olein (POo) added with polyglycerol fatty acid esters (PGE) during repeated frying. The 3-MCPD esters for frying times between day 2 and day 5 can be referred to in the magnified section to improve clarity. One-way analysis of variance (ANOVA) was used to indicate the significant difference between the control experiment (POo without PGE) and each frying interval (p < 0.05), as shown by different lowercase letters [102].
Figure 3
Figure 3
Proposed pathway for mitigation and removal of 3-MCPD from as early as in oil palm plantation management to the refining crude palm oil (CPO) process.
See this image and copyright information in PMC

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