Literature DB >> 30722664

Molecular Reaction Mechanism for the Formation of 3-Chloropropanediol Esters in Oils and Fats.

Yunping Yao1,2,3, Ruizhi Cao1,2,3, Wentao Liu1,2,3, Hang Zhou1,2,3, Changmo Li1,2,3, Shuo Wang1,2,3.   

Abstract

3-Chloro-1,2-propanediol fatty acid esters (3-MCPD esters) are a group of process-induced contaminants that form during the refining and heating of fats and oils. In this study, a combined method of simulated deodorization and computational simulation was used to explore the precursor substance and the generation path of 3-MCPD esters. From the results, 3-MCPD esters reached a content level of 2.268 mg/kg when the diacylglyceride (DAG) content was 4% and temperature was 220 °C. A good correlation was observed between DAG and 3-MCPD ester contents ( y = 0.0612 x2 - 1.6376 x + 10.558 [ R2 = 0.958]). There were three pathways for the formation of 3-MCPD esters: (A) a direct nucleophilic substitution reaction, (B) an indirect nucleophilic substitution reaction, and (C) a mechanism of an intermediate (glycidyl ester) from the calculation of Gaussian software at the B3LYP/6-31+g** level. The data showed that the ester-based direct nucleophilic substitution reaction was the most likely reaction pathway. The energy barriers for the formation of the 3-MCPD esters dipalmitin, diolein, and dilinolein were 74.261, 66.017, and 59.856 kJ/mol, respectively, indicating that the formation process of 3-MCPD esters is a high-temperature endothermic process. Therefore, by controlling the introduction of precursor (DAG) and reducing the temperature, 3-MCPD ester formation was prevented.

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Keywords:  3-MCPD ester; Gaussian; diacylglyceride; energy barrier; nucleophilic substitution reaction

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Year:  2019        PMID: 30722664     DOI: 10.1021/acs.jafc.8b06632

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

Review 1.  Chemical Contamination in Bread from Food Processing and Its Environmental Origin.

Authors:  Agnieszka Maher; Adriana Nowak
Journal:  Molecules       Date:  2022-08-24       Impact factor: 4.927

2.  Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries.

Authors:  Yu Hua Wong; Kok Ming Goh; Kar Lin Nyam; Ling Zhi Cheong; Yong Wang; Imededdine Arbi Nehdi; Lamjed Mansour; Chin Ping Tan
Journal:  Sci Rep       Date:  2020-09-15       Impact factor: 4.379

Review 3.  A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes.

Authors:  Kok Ming Goh; Yu Hua Wong; Chin Ping Tan; Kar Lin Nyam
Journal:  Curr Res Food Sci       Date:  2021-07-09
  3 in total

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