A Review of Emerging Health Risks with 3-MCPD Processing Contaminant in Refined Edible Oils
Rania I.M. Almoselhy
Abstract
Edible oils are considered as one of the basic food items which are consumed by almost every human being due to their beneficial effect. Therefore their quality should be good enough so that it accounts for healthy life. Triacylglycerol (TAG) compositions are very useful data to characterize the chemical and nutritional properties of edible oils . The amount of phenolic compounds in edible oils such as virgin olive oil is an important factor when we assess their quality, due to the fact that natural phenolic compounds are able to improve the oxidation resistance and because these components are beneficial to human health . Oxidative stability is one of the most important indicators for maintaining the quality of edible oils. 1HNMR fingerprinting is used to evaluate the stability of edible oils at room temperature with major and minor components of unoxidized edible oils, and the oil stability prediction were given. Minor components of the oils are playing an essential role in...