Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products of different regions in Malaysia

Abstract

This study was conducted to investigate on the effect of different sampling regions of palmrefined oils and fats on the 2-and 3-monochloropropanediol fatty acid esters (MCPDE) and glycidol fatty acid esters (GE) levels. The American Oil Chemists' Society (AOCS) Official Method Cd 29a-13 on the determination of MCPDE and GE in edible oils and fats by acid transesterification was successfully verified and optimised, with slight modification using 7890A Agilent GC system equipped with 5975C quadrupole detector. The determined limits of detection (LOD) for MCPDE were 0.02 mg kg⁻¹ and 0.05 mg kg⁻¹ for GE. The method performance has showed good recovery between 80% and 120% for all pertinent compounds with seven replicates assayed in three separate days. Round robin test with two European laboratories, i.e. Eurofins and SGS, has shown compliance results with those of the present study. Among the sampling regions, only one refinery located in the central region of Malaysia showed a significant increment of the MCPDE and GE levels after refining process.The GE level averaging at 2.5 mg kg⁻¹ was slightly higher than that of 3-MCPDE averaging at 1.3 mg kg⁻¹. Both esters were preferentially partitioned into the liquid phase rather than the solid phase after fractionation. However, the overall results exhibited no direct correlation between the esters content and the different sampling locations of the palm oil products in Malaysia. Analysis of total chlorine content also displayed significant variations between sampling locations which clearly show its effect on the chlorine content in the CPO samples.

Current Progresses on Monochloropropane Diol Esters in 2018–2019 and Their Future Research Trends

“…Among the variable contents of 3-MCPD esters, palm oils analyzed with a modified indirect analytical method were reported with the greatest level at 9647 μg/kg compared to other vegetable oils (from not detectable to 4224 μg/kg) in Taiwan . Similar results were also reported in palm oils collected from Malaysia , and Spain . Furthermore, blended oils containing palm oil were also accompanied by greater levels of MCPD esters and glycidyl esters (GEs) against other oils .…”

“…Similar results were also reported in palm oils collected from Malaysia , and Spain . Furthermore, blended oils containing palm oil were also accompanied by greater levels of MCPD esters and glycidyl esters (GEs) against other oils . These differences among the oil categories might be due to different intrinsic compositions of the raw materials. , Diversities of chlorine contents in different crude oils (4000–6000 μg/kg) were considered to be another possible reason for the difference of 3-MCPD ester contents .…”

“…Furthermore, blended oils containing palm oil were also accompanied by greater levels of MCPD esters and glycidyl esters (GEs) against other oils . These differences among the oil categories might be due to different intrinsic compositions of the raw materials. , Diversities of chlorine contents in different crude oils (4000–6000 μg/kg) were considered to be another possible reason for the difference of 3-MCPD ester contents . Custodio-Mendoza and colleagues using the QuEChERS method together with liquid chromatography–tandem mass spectrometry (LC–MS/MS) direct analysis reported the occurrence of rac 1,2-dioleoyl-3-chloropropanediol (1830–10 890 μg/kg), rac 1-palmitoyl-2-oleoyl-3-chloropropanediol (590–2440 μg/kg), and rac 1,2-dilinoleoyl-3-chloropropanediol (1300–1960 μg/kg) in olive oils and approximately 10 000 μg/kg of rac 1,2-bispalmitoyl-3-chloropropanediol and rac 1,2-dilinoleoyl-3-chloropropanediol in palm oils.…”

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

“…However, palm oil is still one of the most suitable edible oils for frying, and it is favoured by the user due to its stability against oxidation. With all the efforts from food safety authorities and industries worldwide, the level of MCPD esters and GE in palm oil and related products are controlled in general ( Abd Razak et al, 2019 ; Ramli et al, 2020 ). Temperature …”

Technological and Medical Aspects of Instant Noodle Safety

“…Under such conditions, profound changes in fat occur, accompanied by the accumulation of toxic fat oxidation products that affect the human body. The migration of thermally modified fats into a product and their thermal modification are studied by scientists, however, taking into account new studies [8], safety indicators are not fully identified and regulated at the legislative level.…”