Determination of potential chloride contaminants throughout palm oil milling by 35-Cl nuclear magnetic resonance

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-02-13 DOI:10.1016/j.jfca.2025.107368

Mei Han Ng, Che Mat Che Rahmat, Alias Hasliyanti

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引用次数: 0

Abstract

The presence of polar and non-polar organochlorides, as well as inorganic chlorides, along the palm oil milling process were determined by quantitative nuclear magnetic resonance (qNMR). Determination of these contaminants is important as crude edible oil feedstocks of high quality could facilitate subsequent refining process to produce good quality refined edible oils. The exact point in processing at which these contaminants were found could help in the determining strategies needed to mitigate them. The qNMR method for the determination of chlorides was found to be linear with good regression coefficient. The concentrations of organochlorides along palm milling processes were between 1.46 – 2.64 ppm in the final product while inorganic chlorides were not present although they were detected at the early stages of palm oil milling to be between 2.41 – 72.05 ppm across the mills studied. The low amount of total chlorides in the final product of palm oil milling rendered it a good feedstock for subsequent refining to produce refined palm oil of good quality.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.