Comparison of Indirect and Direct Quantification of Glycidol Fatty Acid Ester in Edible Oils

Shimizu, Masao; Kudo, Naoto; Shiro, Hiroki; Yasunaga, Koichi; Masukawa, Yoshinori; Katsuragi, Yoshihisa; Yasumasu, Takeshi

doi:10.5650/jos.59.535

Cited by 23 publications

(18 citation statements)

References 4 publications

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“…A previous study [12] showed that acid treatment of GEspiked TAG oil without MCPD-E immediately decomposed GE that was observed as MCPD-FS (Fig. 1), although treatment for 900 s (set by the DGF method) did not completely eliminate all MCPD-FS (Fig.…”

Section: Decomposition Of Gementioning

confidence: 99%

“…The results of changes in the MCPD-FS of MCPD-E-free oils during acid treatment in option B of the indirect method, demonstrated in previous study [12], were used for kinetic analysis. In that study, two series of the acid treatment test were conducted using oils containing no MCPD-Es which was constituted of free MCPD-FS oils refined by silica-gel column chromatographic technique and commercial available high purity GE (>96%).…”

Section: Experimental Datamentioning

confidence: 99%

“…The second test, using the oils containing different levels of PG without MCPD-FSs, showed the generation of MCPD-FS in proportion to PG levels. The GE values of eight oils, including two palm oils and two oil phases of commercial fat spreads, were determined by both the indirect DGF method and the direct method by Masukawa et al [9,10] in a previous study [12] and were also used to confirm the reliability of the kinetic model. Briefly, with the direct method, samples were refined using a double SPE system.…”

Section: Experimental Datamentioning

confidence: 99%

“…Previous study has revealed two causative factors during acid treatment in the indirect method, which causes the underestimation of GE levels [12]. In that study, changes in MCPD-FS levels during acid treatment were monitored using MCPD-E-free oils consisting of various levels of TAGs, DAGs, and monoacylglycerol (MAG) made of rape seed fatty acid and spiked GEs to examine the influences of GE and PG contents on GE determination.…”

Section: Introductionmentioning

confidence: 99%

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A comparison of the indirect and direct quantification of glycidol ester by kinetic analysis

Shimizu

Kudo

Shiro

et al. 2011

Euro J Lipid Sci & Tech

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In a comparison of the German society's official indirect method and the direct LC-MS method to determine the levels of glycidol fatty acid esters (GEs) in edible oils, the indirect method showed lower GE levels in cases of a high level of GEs and/or containing partial acylglycerols (PGs). The present study used kinetic analysis to compare the scope of both methods. A kinetic model combination of reversible decomposition of GEs and 3-monochloro-1,2-propanediol forming substances (MCPD-FS) generated from PGs accurately predicted a persistent level of underestimation of commercial vegetable oils when the indirect method was used. The results of the kinetic prediction showed that the underestimation in the indirect method was proportional to the PG and GE levels in oils. Although most conventional cooking oils are low in GEs and PGs, significant error may occur in oils such as palm oil, which are reported to have a higher content of GEs and DAGs. The direct method was affected by neither the GEs nor the PGs, and proved to be a truer and more accurate determinant of GE levels in a wide range of edible oil products.

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Section: Decomposition Of Gementioning

confidence: 99%

Section: Experimental Datamentioning

confidence: 99%

Section: Experimental Datamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A comparison of the indirect and direct quantification of glycidol ester by kinetic analysis

Shimizu

Kudo

Shiro

et al. 2011

Euro J Lipid Sci & Tech

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“…Os poucos estudos que têm feito uma análise comparativa entre os procedimentos diretos e indiretos têm mostrado resultados limitados e controversos, indicando mais uma vez o impacto da técnica analítica indireta utilizada. 70,105 Em relação à exposição aos ésteres de glicidol e aos riscos que estes compostos podem representar à saúde humana, poucas informações encontram-se disponíveis até o momento. Desde 2011, o CCCF também tem solicitado uma avaliação toxicológica completa destes compostos ao JECFA.…”

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Ésteres de cloropropanóis e de glicidol em alimentos

Arisseto¹,

Marcolino²,

Vicente³

et al. 2013

Quím. Nova

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Recebido em 2/4/13; aceito em 11/7/13; publicado na web em 9/8/13 CHLOROPROPANOLS AND GLYCIDYL ESTERS IN FOODS. Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.Keywords: 3-MCPD esters; glycidyl esters; oil refining. INTRODUÇÃOA formação de compostos tóxicos durante o processamento de alimentos tem sido considerada uma importante questão em relação à segurança alimentar. Estes compostos, que não são detectados na matéria-prima, podem ser formados por reações químicas entre substâncias naturalmente presentes e/ou adicionadas aos alimentos, durante processos envolvendo a utilização de altas temperaturas, fermentação, hidrólise e defumação, entre outros. A preocupação associada à ocorrência de tais contaminantes na dieta se justifica pelos riscos que eles podem representar à saúde do consumidor, uma vez que muitos deles são considerados possíveis ou prováveis agentes carcinógenos em seres humanos. 1 Embora a exposição humana a estas substâncias esteja ocorrendo há algumas gerações, sua presença em alimentos começou a ser descoberta somente por volta de 1960. Alguns exemplos incluem a identificação de N-nitrosaminas em peixes e carnes curadas, de aminas heterocíclicas em carnes e peixes grelhados e de cloropropanóis, entre eles o 3-monocloropropano-1,2-diol (3-MCPD), em proteína vegetal hidrolisada.2-4 Na última década, esta classe de contaminantes recebeu uma atenção ainda maior, devido à descoberta da formação de acrilamida e furano durante o tratamento térmico de uma grande variedade de alimentos que são regularmente consumidos pela população. 5,6 Adicional interesse por estes compostos foi despertado após a detecção de altos níveis de 3-MCPD ligado a ácidos graxos (ésteres de 3-MCPD) em diversos alimentos processados. 7A presença de ésteres de 3-MCPD em alimentos levantou uma preocupação imediata na comunidade científica mundial devido à possibilidade destes compostos representarem uma fonte adicional de exposição ao 3-MCPD, até então não conhecida, caso fossem hidrolisados pelas enzimas do sistema digestivo humano.8-11 Esta preocupação justifica-se pelo fato de que o 3-MCPD tem mostrado propriedades nefrotóxicas bem como capacidade de afetar a fertilidade e de induzir câncer em experimentos realizados com animais. 12Em um estudo preliminar realizado na Alemanha , considerando--se os níveis de ésteres de 3-MCPD encontrados em alimentos e assumindo que 100% destes ésteres são hidrolisados durante a digestão, foi possível verifica...

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An initial study on the formation of 3‐MCPD esters during oil refining

Hrnčiřík

Duijn

2011

Euro J Lipid Sci & Tech

155

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Oil refining is essential for ensuring quality and safety of oils and fats. However, during the deodorization step of the refining process, the oil is exposed to high temperatures and changes in the lipid matrix may occur leading to the formation of 3-chloropropane-1,2-diol (3-MCPD) esters and possibly other processing by-products. This study was initiated to address the limited understanding on the formation of 3-MCPD ester in oil refining. The impact of refining conditions, both at pilot-plant and industrial scale, were investigated by subjecting palm and rapeseed oils to different refining treatments. The experiments showed that 3-MCPD esters and glycidyl esters were formed during the deodorization of palm oil, but not rapeseed oil. The level of 3-MCPD esters in the refined palm oils (3.5-4.9 mg/kg) was independent of the deodorization conditions. No correlation was found between the level of 3-MCPD esters formed and the content of the potential precursors, partial acylglycerols and chlorides. In contrast, the formation of glycidyl esters was affected by the deodorization conditions (both temperature and residence time). Higher levels of glycidyl esters (up to 3.8 mg/kg) were found in palm oil deodorized at temperatures above 2308C.

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Comparison of Indirect and Direct Quantification of Glycidol Fatty Acid Ester in Edible Oils

Cited by 23 publications

References 4 publications

A comparison of the indirect and direct quantification of glycidol ester by kinetic analysis

A comparison of the indirect and direct quantification of glycidol ester by kinetic analysis

Ésteres de cloropropanóis e de glicidol em alimentos

An initial study on the formation of 3‐MCPD esters during oil refining

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