Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3-monochloropropanediol esters in the refined olive oil
Farzaneh Kamandloo
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran
Contribution: Data curation, Investigation, Software, Writing - original draft
Search for more papers by this authorCorresponding Author
Karamatollah Rezaei
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran
Correspondence
Karamatollah Rezaei, Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorAli Aghakhani
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran
Contribution: Formal analysis
Search for more papers by this authorFarzaneh Kamandloo
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran
Contribution: Data curation, Investigation, Software, Writing - original draft
Search for more papers by this authorCorresponding Author
Karamatollah Rezaei
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran
Correspondence
Karamatollah Rezaei, Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorAli Aghakhani
Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, Iran
Contribution: Formal analysis
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
Data will be available upon request." cd_value_code="text
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