Analysis of Total Chloride (MCT) in Palm Oil Matrices

Palm Oil is an edible vegetable oil that comes from the fruit of oil palm trees. Two types of oil can be produced, crude palm oil made from the pulp and palm kernel oil made from the kernel in the middle of the fruit. Palm oil is used in all kinds of products, from cookies, margarine, and ice cream, to deodorant, shampoo, toothpaste, and lipstick. This makes palm oil a versatile and critical ingredient in our daily diets and routines.

3-monochloro-1,2-propanediol (3-MCPD) esters are chemical food contaminants that are carcinogenic. The 3-MCPD esters are found in refined, bleached, and deodorized crude palm oil, which is the result of a chemical reaction that takes place at high temperatures in the refining process. The primary precursor for 3-MCPD formation is organic chloride present in the plantation and mill where it gets into the palm oil. Sources of organic chloride are water, fertilizers, pesticides, and soil.

Since 3-MCPD esters are carcinogenic, the World Health Organization has defined a maximum value of the tolerable daily intake for consumers of 2 µg/kg of body weight. Consequently, food producers demand concentrations below 2 ppm in their supplies. Previous studies show a linear dependence between 3-MCPD ester formation and chloride ion concentrations in palm oil.

Total Chloride (TX) in Palm Oil

Total Chloride (TX) in Palm Oil

Total Chloride (TX) in Palm Oil