Abstract
The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid degumming process on the formation of GE and 3-MCDE and in the RBD palm oil was determined with varying the acid dose (0.03–0.06 wt%), temperature (70–100 °C), and reaction time (15–45 min). The experimental conditions of the acid degumming process were designed following the central composite design of experiments, and they were optimized using Response Surface Methodology (RSM) based on the minimal formation of GE and 3-MCDE in the RBD palm oil. The optimal experimental conditions of the acid degumming process were a reaction time of 30 min, phosphoric acid concentration of 0.06 wt%, and temperature of 90 °C. Under these experimental conditions, the minimal GE and 3-MCDE formation in RBD palm oil were determined to be 0.61 mg/kg and 0.59 mg/kg; respectively. Several analytical methods were employed to determine RBD palm oil quality, including color, phosphorus, free fatty acids (FFAs), peroxide values, and fatty acid properties. It was found that the phosphoric acid degumming of CPO effectively removed the phosphorus and hydroperoxide content without conceding the quality of palm oil.
Highlights
Palm oil is the utmost consumed vegetable oil worldwide due to its lower production cost, nutrition values, and higher per hectare yield than any other oilseed crop [1,2].Generally, the palm oil produced from oil palm fruits consists of palm kernel and mesocarp fiber
The predicted yields for the glyceryl esters (GE) (YGE ) and 3-MCPDE (Y3-MCPDE ) concentrations in refined bleached and deodorized (RBD) palm oil were determined by applying the multiple regression analyses using the second-order polynomial equation shown in Equations (3) and (4), respectively
It was observed that the interaction between temperature and phosphoric acid doses in the degumming process had a significant effect on the 3-MCPDE formation (Figure 4a) and GE formation (Figure 4b) in RBD palm oil
Summary
Palm oil is the utmost consumed vegetable oil worldwide due to its lower production cost, nutrition values, and higher per hectare yield than any other oilseed crop [1,2]. There are a few studies available in the literature on the phosphoric acid degumming process and its impact on GE and 3-MCPDE formation in refined palm oil. The mitigation of the GE and 3-MCPDE formation obtained were 65% and 80%, respectively, at the optimal refining process of palm oil of 50 ◦ C degumming temperature, 0.31% phosphoric dosage, 3% bleaching earth dosage, and 240 ◦ C of deodorization temperature. Of 85% phosphoric acid for 20 min These studies reported that phosphoric acid doses, degumming temperature, and reaction time potentially influence the degumming of the palm oil and the mitigation of the GE and 3-MCPDE formation in RBD palm oil. There is limited study in the literature on the optimization of the degumming parameters such as phosphoric acid doses, degumming temperature, and reaction time on the mitigation of GE and 3-MCPDE formation in RBD palm oil. The RBD palm oil properties such as free fatty acids (FFAs), color, phosphorous content, peroxide value, and fatty acids compositions were determined to ensure the refined palm oil quality
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