Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil

Abstract

The inhibitory effects of using extracts and leaf powders from mint (Mentha spicata), ginger (Zingiber officinale), and cinnamon (Cinnamomum verum) were investigated on the formation of 3-monochloropropanediol esters (3-MCPD esters) in the refined olive oil at temperatures 100–200°C using Taguchi's experimental design. The initial concentration of 3-MCPD esters in the refined olive oil before the treatment was 0.33 mg/100 g of oil. The greatest reducing effect was found for mint powder (0.16 mg/100 g of oil). The inhibitory effects of extracts and powders were similar. Based on the Taguchi's approach for the analysis of the data, the best level for the extract and/or the powder of mint or ginger was 0.04 mg for 100 g refined olive oil. During the storage of refined olive oil for 1 and 2 months, mint and ginger as both dry extract and plant powder reduced the formation of 3-MCPD esters. Practical applications In the current study, during 1 and 2 months of storage of refined olive oil, decreases in the production of 3-monochloropropanediol esters were observed in samples containing mint and ginger (as a powder or in their extract forms). Therefore, to avoid the production of this toxic chemical in olive oil after it is packaged, mint and ginger can be combined with the oil immediately after its refining stage. Results from the current study can encourage manufacturers to use these natural antioxidants for inhibiting the formation of 3-monochloropropanediol esters.