A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in foods on the Canadian market 2011–2013

Monitoring of glycidyl fatty acid esters in refined vegetable oils from retail outlets by LC-MS

“…Becalski et al published data on the presence of glycidyl esters in edible oils in Canada. In sunflower oils they detected 0.212–0.452 mg kg −1 of all GEs, while in rapeseed oils a GE concentration of 0.026–0.678 mg kg −1 was found.…”

Determination of Fatty Acid Profile and 3-Monochloropropane-1,2-diol (3-MCPD) Levels in Bakery Products

“…The values they find are lower than our results. Becalski et al (2015) found 3-MCPD esters levels in crackers between 29 -470 ng g -1 and glycidyl esters levels between 17 and 339 ng g -1 . In our study, the mean 3-MCPD level in the cracker samples was 0.06 mg kg -1 , and the average glycidyl ester level was 0.07 mg kg -1 and it was close to the minimum values determined by Becalski et al Samaras et al (2016) examined 3-MCPD esters levels in samples such as waffles, potato chips, corn flakes, margarine.…”

“…Moreover, levels between 62 and 588 µg kg −1 were reported in infant formula (Zelinková et al 2009). Samaras et al (2016) were detected 250 µg kg −1 3-MCPD in waffle samples while 3-MCPD levels were found in the range of 29 -470 ng g -1 in cookies by Becalski et al (2015).…”

Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

“…The findings of the study suggest that erythritol and xylitol added instead of sugar to shortbread can be effective agents in the mitigation of free and bound 3-MCPD formation. However, we also revealed that the application of sweeteners based on maltodextrin or pure stevia extract acrylamide, polycyclic aromatic hydrocarbons, and finally, chloropropanols, mainly 3-monochloropropane-1,2-diol (3-MCPD) and its esters [3,[7][8][9].…”