Mitigation of 3-Monochloro-1,2-propanediol Ester Formation by Radical Scavengers

详细信息    查看全文

• 作者：Hai Zhang ; Pengwei Jin ; Min Zhang ; Ling-Zhi Cheong ; Peng Hu ; Yue Zhao ; Liangli Yu ; Yong Wang ; Yuanrong Jiang ; Xuebing Xu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：July 27, 2016
• 年：2016
• 卷：64
• 期：29
• 页码：5887-5892
• 全文大小：368K
• 年卷期：0
• ISSN：1520-5118

文摘

The present study investigated the possible mechanism of free radical scavengers on mitigation of 3-monochloro-1,2-propanediol (3-MCPD) fatty acid ester formation in vegetable oils. The electron spin resonance investigation showed that the concentration of free radicals could be clearly decreased in 1,2-distearoyl-sn-glycerol (DSG) samples by all four antioxidants (l-ascorbyl palmitate, α-tocopherol, lipophilic tea polyphenols, and rosemary extract) at 120 °C for 20 min under a N₂ atmosphere. Moreover, the rosemary extract exhibited the highest inhibition efficiency. The Fourier transform infrared spectroscopy examination of DSG with α-tocopherol at 25 and 120 °C revealed that α-tocopherol could prevent the involvement of an ester carbonyl group of DSG in forming the cyclic acyloxonium free radical intermediate. Furthermore, the ultraperformance liquid chromatography–quadrupole–time-of-flight mass spectrometry analysis showed that α-tocopherol could suppress the formation of 3-MCPD di- and monoesters. Finally, the four antioxidants could decrease 3-MCPD esters in the palm oil during deodorization. Particularly, the rosemary extract also showed the highest efficiency in 3-MCPD ester mitigation.