Factors impacting the formation of Monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production

Abstract Recently, organic and inorganic chlorinated compounds were detected in crude and commercially refined palm oils. Further, the predominant formation mechanism of monochloropropanediol (MCPD) diesters at high temperatures (>170–180°C) was revealed. The present study involved the development and comparison of solutions to mitigate MCPD diester levels in oils from various stages of palm oil production. Partially refined palm oil samples and oil extracted from fresh palm fruits were submitted to bench-top deodorisation experiments. Application of glycerol and ethanol as refining aids during the deodorisation of refined-bleached palm oil proved to be moderately effective; about 25%–35% reduction of MCPD diester levels was achieved. Washing crude palm oil with ethanol–water (1:1) prior to deodorisation was also an effective strategy yielding an ∼30% reduction of MCPD diester contents. Washing palm fruit pulp before oil extraction, however, was most impactful, resulting in a 95% reduction of MCPD diesters when compared to the deodorised control oil. This suggests that intervention upstream in the process chain is most efficient in reducing levels of these contaminants in refined oils. Following the study, a root-cause analysis was performed in order to map the parameters potentially responsible for the occurrence of MCPD diesters in refined palm oil and related fractions. Keywords: monochloropropanediol fatty acid esterMCPDoil palm (Elaeis guineensis)palm oiloil refiningdeodorisationorganochlorinetriacylglycerol Acknowledgements The authors acknowledge Walburga Seefelder, Pascal Zbinden, Mathieu Dubois, Olivier Schafer and Boon-Seang Chu from the Nestlé Research Center (Lausanne, Switzerland) for interesting discussions about edible oil refining and the occurrence of process contaminants in refined oils.