Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying

The influence of NaCl addition, water content, heating temperature and heating time on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPD esters) in palm oil simulating deep fat frying was examined in this study. The results in our study showed that all those four factors had significant effects on the generation of 3-MCPD esters in palm oil during deep fat frying. There was a significant increase in the content of 3-MCPD esters formed in palm oil when heating time was 2 h. The effect of water content was the most evident in 3-MCPD esters formation. The heating process imparted an accretion of up to 130 % from 1,260 to 2,950 mg/kg with increasing the water dosage from 7 to 10 %. In addition, 3-MCPD esters were decomposed when heated at high temperatures for a long time (longer than 2 h).