Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters

Kamikata, Kamille; Vicente, Eduardo; Arisseto-Bragotto, Adriana Pavesi; Miguel, Ana Maria Rauen de Oliveira; Milani, Raquel Fernanda; Tfouni, Sílvia Amélia Verdiani

doi:10.1016/j.foodcont.2018.07.051

Cited by 46 publications

(26 citation statements)

References 19 publications

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“…Specific extinction coefficients indicate the presence of primary and secondary oxidation products. Absorption at 232 nm indicates conjugated hydroperoxides and dienes, while K 270 is aldehydes, ketones, alcohols, and conjugated trienes (Bavaresco et al, 2018; Choo, Birch, & Dufour, 2007; Kamikata et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Spectrophotometric analysis in the ultraviolet region can provide information about the quality of oil, its state of conservation, and changes caused by processing, especially in refining (Bavaresco et al, 2018; Choo et al, 2007; Kamikata et al, 2019). In this way, the results obtained demonstrate that the proposed extraction and refining conditions are appropriate to produce refined canola oil, according to the quality standards and shelf life of the product.…”

Section: Resultsmentioning

confidence: 99%

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Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Tiritan

Tonial

Dalmolin

et al. 2020

J Food Process Engineering

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The aim of this work was to refine expeller‐pressed crude canola oil by pilot scale liquid–liquid extraction with hydrated ethanol as solvent. Quality indices were determined, and shelf life was estimated in the accelerated test. The scale projection was performed based on the results of the pilot scale. The experimental device operates in a batch process with 89.6% yield deacidification and an average of 4.4 contacts per assay. In this process, without bleaching and deodorization steps, physicochemical parameters were according to the Codex Alimentarius standards, except moisture. In this way, it will be necessary to apply nonthermal techniques to remove water. The major fatty acids identified were oleic and linoleic acid and the absence of trans fatty acids. For the shelf life, the refined oil presented free fatty acids 0.28% and peroxide value 12.65 meq O2 kg−1 after 24 hr at 65°C. The pilot scale results showed that the technique is suitable to produce edible oils. A liquid–liquid extractor was designed for industrial scale with the total volume will be 12,000 L. To process 6 tons of crude canola oil per day, the unit will be able to produce 1.3 thousand tons per year of refined canola oil. Practical applications After acid degumming, canola oil was submitted to liquid–liquid extraction, using ethanol as solvent. As a result, two traditional steps of refining vegetable oils have been eliminated: bleaching and deodorization. This fact directly impacts on physical space of industry, maintenance of equipment and need for operators. Trans fats were not detected in canola oil, pointing that the technique is efficient in the production of healthier oils, with less environmental impact.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Tiritan

Tonial

Dalmolin

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Oil materials are extracted by organic solvents to obtain crude oils which are subjected to refining processes in order to improve their quality and stability by removing impurities, such as phospholipids, free fatty acids, color pigments, and odorants. During the deodorization step of the refining process, GEs are generated under high temperatures (210~260 °C) [ 5 , 6 , 7 , 8 , 9 ]. Diacylglycerols (DAGs) and monoacylglycerols (MAGs) are known to be precursors of GEs via free radical-mediated mechanisms involving a cyclic acyloxonium intermediate [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, chemical structures of GEs contain a common terminal epoxide group and bear different fatty acid compositions, which may remain from the acylglycerols in edible oils. In addition, GEs are abundantly found in refined oils, especially in palm oils, because of their high deodorization temperature and precursor amounts [ 4 , 6 , 7 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

First Determination of Glycidyl Ester Species in Edible Oils by Reverse-Phase Ultra-Performance Liquid Chromatography Coupled with an Evaporative Light-Scattering Detector

Chen

et al. 2021

Molecules

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In this work, a new ultra-performance liquid chromatograph-evaporative light-scattering detector (UPLC-ELSD) method for quantitation of glycidyl esters (GE) contents in edible oils is presented. The method features complete separation of five GE species within 20 min by a C18 column and gradient elution with a mobile phase consisting of 85% and 2.5% methanol aqueous solutions. The coefficients of regression (R2) were all ≥0.9999 for the linear-quadratic regression curves of GE species in a concentration range of 5~80 μg/mL. The intraday and interday recoveries (%) of GE species in solvent were in a range of 81.3~107.3%, and the intraday and interday coefficients of variation (CVs, %) were all ≤8.6%. The average recovery (%) of GE species spiked in extra-virgin olive oil samples ranged from 88.3~107.8% and the intermediate precision (CV, %) of ≤14% indicated acceptable accuracy and precision. The method exhibited limit of quantification (LOQ) for each GE species (0.6 μg glycidol equivalents/g oil). The method was applied to determine GE concentrations of six commercial oil samples, and total glycidol equivalents were consistent with data obtained by GC-MS method. This UPLC-ELSD method could be adopted for precursory screening and research purposes to improve food safety when MS detectors are unavailable.

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“…Researchers believe that the 3-MCPD esters are from the conversation of triacylglycerol to cyclic acyloxonium, together with chloride ions 7 . 3-Monochloropropane-1,2-diol is in vivo carcinogenic and in vitro genotoxic 8 . Glycidyl esters are suggested to be formed through an intermediate stage during 3-MCPD ester formation via monoacylglycerol-derived acyloxonium ion pathway 9 .…”

Section: Introductionmentioning

confidence: 99%

Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries

Wong

Goh

Nyam

et al. 2020

Sci Rep

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3-Monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) are heat-induced contaminants which form during oil refining process, particularly at the high temperature deodorization stage. It is worth to investigate the content of 3-MCPD and GE in fries which also involved high temperature. The content of 3-MCPD esters and GE were monitored in fries. The factors that been chosen were temperature and duration of frying, and different concentration of salt (NaCl). The results in our study showed that the effect was in the order of concentration of sodium chloride < frying duration < frying temperature. The content of 3-MCPD esters was significantly increased whereas GE was significantly decreased, when prolong the frying duration. A high temperature results in a high 3-MCPD ester level but a low GE level in fries. The present of salt had contributed significant influence to the generation of 3-MCPD. The soaking of potato chips in salt showed no significant effect on the level of GE during the frying. The oil oxidation tests showed that all the fries were below the safety limit. Hence, the frying cycle, temperature and the added salt to carbohydrate-based food during frying should be monitored.

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Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters

Cited by 46 publications

References 19 publications

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

Improving quality of refined canola oil byliquid–liquidextraction on pilot scale apparatus

First Determination of Glycidyl Ester Species in Edible Oils by Reverse-Phase Ultra-Performance Liquid Chromatography Coupled with an Evaporative Light-Scattering Detector

Monitoring of heat-induced carcinogenic compounds (3-monochloropropane-1,2-diol esters and glycidyl esters) in fries

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