3‐MCPD‐esters in edible fats and oils – a new and worldwide problem

Weißhaar, Rüdiger

doi:10.1002/ejlt.200800154

Cited by 70 publications

(52 citation statements)

References 5 publications

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“…Several claims were made on the critical effects of deodorization step in the formation of the 3-MCPD esters [10][11][12]. High deodorization temperatures were found to facilitate the esters formation.…”

Section: Introductionmentioning

confidence: 98%

Effects of Degumming and Bleaching on 3‐MCPD Esters Formation During Physical Refining

Ramli

Siew

Ibrahim

et al. 2011

J Americ Oil Chem Soc

110

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Crude palm oil (CPO) was physically refined in a 200-kg batch pilot refining plant. A study of the possible role of degumming and bleaching steps in the refining process for a possible critical role in the formation of 3-chloropropane-1,2-diol (3-MCPD) esters was evaluated. For the degumming step, different percentages of phosphoric acid (0.02-0.1%) as well as water degumming (2.0%) were carried out. Six different types of bleaching clays, mainly natural and acid activated clays were used for bleaching process at a fixed dose of 1.0%. Deodorization of the bleached oils was performed at 260°C for 90 min. Analyses showed that 3-MCPD esters were not detected in the CPO. Phosphoric acid degumming (0.1%) in combination with acid activated clays produced the highest levels (3.89 ppm) of 3-MCPD esters in the refined (RBD) oil. The esters were at the lowest levels (0.25 ppm) when the oil was water degummed and bleached with natural bleaching clays. However, the refined oil qualities were slightly compromised. Good correlation of 0.9759 and 0.9351 was obtained when concentration of the esters was plotted against acidity of the bleaching earths for the respective acid and water degumming processes. The findings revealed the contribution of acidic conditions on the higher formation of 3-MCPD esters. In order to lower the esters formation, it is important to reduce acid dosage based on the crude oil qualities or to find alternatives to acid degumming process. Neutralization of the acidity prior to deodorization was effective in reducing the formation of 3-MCPD esters.

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Section: Introductionmentioning

confidence: 98%

Effects of Degumming and Bleaching on 3‐MCPD Esters Formation During Physical Refining

Ramli

Siew

Ibrahim

et al. 2011

J Americ Oil Chem Soc

110

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“…In the meantime a new method of analysis, using ester cleavage by transesterification with sodium methoxide and derivatization with phenylboronic acid has been presented [2,3] and many samples of edible fats and oils and fat-containing foodstuffs have been analyzed. It is now undisputedly clear that 3-MCPD esters are formed during the refining process of fats and oils, and deodorization was identified as the critical step [4]. Recently, 3-MCPD esters were detected even in human breast milk [5].…”

Section: Introductionmentioning

confidence: 98%

Fatty acid esters of glycidol in refined fats and oils

Weißhaar

Perz

2010

Euro J Lipid Sci & Tech

Self Cite

191

137

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Discrepancies in the analysis of 3-chloropropane-1,2-diol (3-MCPD) esters can be explained by the hypothesis that in some refined oils significant amounts of fatty acid esters of glycidol (glycidyl esters) are present in addition to 3-MCPD esters. Glycidyl esters were separated from triacylglycerols by gel permeation chromatography (GPC) and detected by gas chromatography-mass spectrometry (GC-MS). Six samples of palm oil and palm oil-based fats were analyzed by GPC and GC-MS. In chromatograms of all samples, significant peaks, retention time and mass spectra in conformity with self-synthesized glycidyl palmitate and glycidyl oleate were detectable. Quantification of individual glycidyl esters was not possible because of a lack of pure standards. Concentration of ester-bound glycidol in different samples of fats and oils was estimated using an indirect difference method. Glycidyl esters could be detected only in refined, but not in crude or native, fats and oils. The highest concentrations were detected in palm oil and palm oilbased fats. In a palm oil sample, glycidyl ester concentration varied according to different deodorization parameters, temperature, and time, while 3-MCPD ester concentration was relatively constant, indicating that mitigation of glycidyl esters possibly may be achieved by optimizing refining parameters.

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“…Since the first report on the occurrence of 3-monochloro-1,2-propanediol (3-MCPD) esters in edible oils [1] which used a gas chromatography-mass spectrometry (GC-MS) method proposed by Divinova et al [2], Weisshaar has actively studied possible compounds forming 3-MCPD during the GC-MS analysis [3,4]. Recently, Weisshaar and Perz suggested the existence of relatively high levels of glycidol fatty acid esters (GEs) in the oils [5].…”

Section: Introductionmentioning

confidence: 99%

Generalized Method to Quantify Glycidol Fatty Acid Esters in Edible Oils

Masukawa

Shiro

Kondo

et al. 2010

J Americ Oil Chem Soc

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We previously reported a method to quantify five species of glycidol fatty acid esters (GEs) in edible oils which used a combination of a double solid-phase extraction (SPE) and liquid chromatography-mass spectrometry (LC-MS) using fast HPLC. To expand its application, we established a new method using conventional HPLC, which is applicable not only to liquid oils but also to solid ones. The optimized LC-MS conditions using conventional HPLC were useful for standard GEs but not for oil samples because of the insufficient accuracy during sequential runs. Thin-layer chromatographic studies revealed that co-existing diacylglycerols were not sufficiently removed by the original SPE procedure due to excessive amounts of oil applied to the normal-phase SPE, which disturbed the quantitative and stable detection only when conventional HPLC was employed. The amount of oil applied was decreased tenfold (100 mg ? 10 mg), which resulted in stable LC-MS measurements. Furthermore, the use of chloroform/acetone, instead of acetonitrile, prior to the SPE treatment expanded its applicability to solid oils, with recovery values ranging from 102.7 to 109.5% for three oil samples (two liquid and one solid oils). This method can form the basis of a standardized method for the quality control of GEs in edible oils.

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3‐MCPD‐esters in edible fats and oils – a new and worldwide problem

Cited by 70 publications

References 5 publications

Effects of Degumming and Bleaching on 3‐MCPD Esters Formation During Physical Refining

Effects of Degumming and Bleaching on 3‐MCPD Esters Formation During Physical Refining

Fatty acid esters of glycidol in refined fats and oils

Generalized Method to Quantify Glycidol Fatty Acid Esters in Edible Oils

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