Mitigation Studies Based on the Contribution of Chlorides and Acids to the Formation of 3-MCPD, 2-MCPD, and Glycidyl Esters in Palm Oil
Author:
Affiliation:
1. Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
2. Institute of Food Technology (Ital), Avenida Brasil 2880, C. P. 139, 13070-178 Campinas, SP, Brazil
Funder
Conselho Nacional de Desenvolvimento CientÃfico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de São Paulo
Coordenação de Aperfeiçoamento de Pessoal de NÃvel Superior
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00084
Reference54 articles.
1. Fatty acid esters of 3-chloropropane-1,2-diol in edible oils
2. Esters of 3-chloropropane-1,2-diol in foodstuffs
3. Occurrence of 3-MCPD and glycidyl esters in edible oils in the United States
4. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters
5. Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method
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