Kornél Nagy

TL;DR: An ultra-performance liquid chromatography method that can separate and quantify in 3 min six of the major chocolate polyphenols is described, and it is concluded that (-)-catechin is the main form of polyphenol that varies according to manufacturing conditions and cocoa origin.

TL;DR: A series of model reactions mimicking palm oil deodorisation has been conducted with pure acylglycerols in the presence or absence of either organic or inorganic chlorine-containing compounds, showing that the bulk of MCPD diesters are formed above 200°C through the reaction of organochlorines with triacyl glycerols (TAG).

TL;DR: In this paper, a series of model reactions mimicking palm oil deodorization has been conducted with pure tri-, di- and mono-acylglycerols (MAG) and showed that GE are formed from DAG and MAG, but not from TAG, at temperatures (T) above 200°C.

TL;DR: It is hypothesised that during oil refining the organochlorines naturally present in palm fruits act as a ‘chlorine source’ for the generation MCPD diesters, implying that industrial efforts targeting the mitigation of chlorinated substances must intervene at the earliest possible production stage or preferably even prior to oil processing.

TL;DR: Experimental data suggest that the formation of GE accelerates in particular when the DAG levels in refined oils exceed 3-4% of total lipids, and therefore, this value should be considered as an upper limit for refining operations.