Abstract
In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1).
Subject
Organic Chemistry,Food Science
Reference40 articles.
1. Anonymous, 2018. Proposed draft code of practice for the reduction of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in refined oils and products made with refined oils, especially infant formula. Joint FAO/WHO Food Standards Programme, 12-16 March. Codex Alimentarius Commission Committee on Food Additives and Contaminants.
2. Becalski A, Feng S, Lau BPY, Zhao T. 2015. A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in foods on the Canadian market 2011-2013. J. Food Compos. Anal. 37, 58-66.
3. Boon PE, te Biesebeek JD. 2016. Preliminary assessment of dietary exposure to 3-MCPD in the Netherlands. RIVM Letter report 2015-0199 pp 1-43. https://www.rivm.nl/bibliotheek/rapporten/2015-0199.pdf
4. Cho W-S, Han BS, Nam KT, Park K, Choi M, Kim SH, Jeong J, Jang DD. 2008. Carcinogenicity study of 3-monochloropropane-1, 2-diol in Sprague-Dawley rats. Food Chem. Toxicol. 46, 3172-3177.
5. Custodio-Mendoza JA, Carro AM, Lage-Yusty MA, Herrero A, Valente IM, Rodrigues JA, Lorenzo RA. 2019. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market. Food Chem. 270, 214-222.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献