Occurrence of thermally induced glycidyl esters and 3-monochloropropane-1,2-diol esters in refined oils and pressed oils manufactured by different processes and associated with human health risks in Taiwan

Chen, Hsuan; Tsao, Chieh Hsi; Chang, Ya Hui; Lee, Wei Ju

doi:10.1016/j.foodchem.2021.130053

Cited by 14 publications

(7 citation statements)

References 34 publications

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“…Table 1 shows that all in-house AVO samples were below the limit of quantitation (<LOQ) for GEs and 3-MCPDEs, except for AVOs made from unripe New Zealand avocados. Previous studies conducted by Chen et al [11] indicated that trace amounts of 3-MCPDEs and GEs were detected in seed oil prepared by screw pressing, with a content of <0.2 mg kg -1 . Moreover, pressed fruit oil generally contains a higher content of contaminants than seed oil due to exposure to moisture and a higher content of precursors during processing.…”

Section: Concentrations Of Ges and 3-mcpdes Of In-house Avos And Cavosmentioning

confidence: 95%

“…GEs and 3-MCPDEs were determined as described in our previous study according to the Cd 29a-13 American Oil Chemists' Society (AOCS) official method. [12,11] A portion of 0.…”

Section: Analysis Of Ges and 3-mcpdesmentioning

confidence: 99%

“…However, trace amounts of GEs and 3-MCPDEs have been detected in screw-pressed and hydraulic-pressed oils, suggesting the presence of these indicators with those pressing methods. [11] Moreover, screw pressing combined with two commonly used microwave-drying and oven-drying, the most common pretreatment methods for AVOs, should be investigated, with the assumption that other processing methods involving low-temperature treatments could fall within those theoretical values.…”

Section: Introductionmentioning

confidence: 99%

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Using 3‐monochloropropanediol esters and glycidyl esters to discriminate adulteration of cold‐pressed avocado oils and their refined variants

Wu,

Chuang,

et al. 2024

Euro J Lipid Sci & Tech

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The adulteration of cold‐pressed avocado oil (AVO), a high‐value commodity, poses significant economic and health concerns. This study aimed to develop a method for identifying adulteration of cold‐pressed AVO with refined oil and its utilization to evaluate commercial AVO (cAVO) samples. Avocados from the United States and New Zealand at different stages of maturity were subjected to oven‐drying and microwave‐drying to produce authentic in‐house AVOs. Various parameters, including glycidyl ester (GE) and 3‐monochloropropanediol ester (3‐MCPDE) contents, fatty acid composition, phytosterol content, acid value, and pigment contents, were measured. In‐house AVOs exhibited trace amounts of 3‐MCPDE formation, and a threshold of 0.25 mg kg–1 for GEs and 3‐MCPDEs was established to differentiate samples adulterated with refined oil. However, no clear correlation between 3‐MCPDE concentrations and adulteration ratios was observed. Determination of chlorophyll and carotenoid contents enabled the identification of partial or complete adulteration. The acid value and phytosterol content did not provide sufficient distinctions for detecting adulteration. GE and 3‐MCPDE contents could effectively be used to discriminate cold‐pressed AVO blended with refined oil, providing a reliable method for detecting misrepresentation of cAVO products.Practical Applications: Measuring GEs and 3‐MCPDEs is crucial for identifying refined oil adulteration of cold‐pressed oils. The systematic discrimination methods and criteria developed in this study can be applied to different types of high‐value pressed oils in the future. Addressing this issue is essential for maintaining the authenticity and quality of cold‐pressed oils in the industry.

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Section: Concentrations Of Ges and 3-mcpdes Of In-house Avos And Cavosmentioning

confidence: 95%

“…GEs and 3-MCPDEs were determined as described in our previous study according to the Cd 29a-13 American Oil Chemists' Society (AOCS) official method. [12,11] A portion of 0.…”

Section: Analysis Of Ges and 3-mcpdesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Using 3‐monochloropropanediol esters and glycidyl esters to discriminate adulteration of cold‐pressed avocado oils and their refined variants

Wu,

Chuang,

et al. 2024

Euro J Lipid Sci & Tech

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“…The primary reason for the presence of these contaminants was possibly due to the utilization of sesame oil as an ingredient for seasoning during the production of seaweed snacks. A previous study performed by Chen et al revealed that the increased level of 3-MCPDEs and GEs in sesame oil was due to the roasting of seeds at high temperatures prior to oil extraction [62].…”

Section: Occurrence Of 3-mcpdes and Ges In Commercially Prepared Food...mentioning

confidence: 98%

Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore

Shi,

Shen,

et al. 2023

Foods

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This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singapore and assessed the total dietary exposure for the Singaporean population. Minimal impact on the formation of 3-MCPDEs and GEs was observed from the domestic cooking methods commonly practiced in Singapore such as deep frying and stir frying. The estimated total dietary exposure to 3-MCPDEs for the Singaporean population (aged 15 to 92) was 0.982 µg/kg bw/day for general consumers and 2.212 µg/kg bw/day for high consumers (95th percentile), which accounted for 49.1% and 110.6% of the tolerable dietary intake (TDI) at 2 µg/kg bw/day by the European Food Safety Authority (EFSA). The calculated margins of exposure (MOE) for GEs based on the dietary exposure for general consumers at 0.882 µg/kg bw/day and 2.209 µg/kg bw/day for high consumers were below 10,000, indicating a potential health concern. Our study showed that the occurrence of 3-MCPDEs and GEs varied among vegetable oils, and domestic cooking methods did not significantly impact the levels of 3-MCPDEs and GEs in prepared food. The critical factor influencing the prevalence and occurrence of 3-MCPDEs and GEs was the choice of oil used for cooking, which absorbed into the cooked food. It is essential to encourage the food industry to continue its innovation on mitigation measures to control and reduce 3-MCPDEs and GEs in vegetable oil production. Consumers are advised to make informed choices on food consumption and cooking oil for food preparation to reduce their exposure to 3-MCPDEs and GEs.

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“…Nowadays, the awakening of health consciousness in the general public has fostered the increasing popularity of mechanically pressed oils. Generally, pressed oils are processed without involving organic solvents and under a low temperature, possessing advantages of a low production of heat-induced chemical contaminants (1)(2)(3), preservation of more-beneficial minor components (4), and protection of unique flavors and odors for wide applications (5). Cold-pressed oils may be clarified by washing with water, settling, filtering, and centrifuging (6); however, they do not undergo a refining process of purification to eliminate minor compounds that are considered impurities and can potentially destabilize the oil (e.g., free fatty acids) or enhance oxidative stability (e.g., tocopherols) (7).…”

Section: Introductionmentioning

confidence: 99%

Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

Tsao

Chang

et al. 2021

Front. Nutr.

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Introduction: Due to the enhanced awareness of consumers concerning healthy foods, homemade expeller-pressed oils have become popular worldwide. However, an extended storage period may lead to oxidization of the oil and exposure to hazardous byproducts by consumers.Methods: In this study, 10 pressed oil samples prepared from common oilseeds using a small-scale expeller oil press were analyzed by OXITEST with a sample amount of 5 g of oil and an oxygen pressure of 800 kPa under accelerated conditions for shelf-life projections. The oil properties were investigated, including the recovery, smoke point, acid value, iodine value, “fatty acid composition, and contents of pigments and tocopherols”.Results: The autoxidation reaction of various expeller-pressed oils under an accelerated testing system followed zero-order Arrhenius kinetics (R2 > 0.99). Shelf-lives of the pressed oils at 25°C were estimated by extrapolation to range 105~1,089 days. The obtained shelf-lives were significantly correlated with log induction period (IP) values (r > 0.81, p < 0.05) and unsaturated fatty acids (UFAs) (r < −0.69, p < 0.05), but not with the iodine value, acid value, or smoke point. Scatter diagrams between shelf-lives and UFAs suggested that these pressed oils could be grouped by two linear regression curves (r > 0.98, p < 0.05). The predictive equations using multiple linear regression are presented herein, with predictor variables of UFAs and an unspecified item involving potential influencing factors such as tocopherol contents (r > 0.88, p < 0.05).Conclusions: Our findings first revealed that the UFA portion was partially correlated with the shelf-lives of selected expeller-pressed seed oils as estimated by the OXITEST. The derived equations can be applied for shelf-life predictions of expeller-pressed oils stored under dark ambient conditions based on the fatty acid profile.

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Occurrence of thermally induced glycidyl esters and 3-monochloropropane-1,2-diol esters in refined oils and pressed oils manufactured by different processes and associated with human health risks in Taiwan

Cited by 14 publications

References 34 publications

Using 3‐monochloropropanediol esters and glycidyl esters to discriminate adulteration of cold‐pressed avocado oils and their refined variants

Using 3‐monochloropropanediol esters and glycidyl esters to discriminate adulteration of cold‐pressed avocado oils and their refined variants

Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore

Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

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