Analytical approaches for MCPD esters and glycidyl esters in food and biological samples: a review and future perspectives

Abstract

Esters of 2 - and 3-monochloropropane-1,2-diol (MCPD) and glycidol esters are important contaminants of processed edible oils used as foods or food ingredients. This review describes the occurrence and analysis of MCPD esters and glycidol esters in vegetable oils and some other foods. The focus is on the analytical methods based on both direct and indirect methods. Methods of analysis applied to oils and lipid extracts of foods have been based on transesterification to free MCPD and determination by gas chromatography-mass spectrometry (indirect methods) and by high-performance liquid chromatography-mass spectrometry (direct methods). The evolution and performance of the different methods is described and their advantages and disadvantages are discussed. The application of direct and indirect methods to the analysis of foods and to research studies is described. The metabolism and fate of MCPD esters and glycidol esters in biological systems and the methods used to study these in body tissues studies are described. A clear understanding of the chemistry of the methods is important when choosing those suitable for the desired application, and will contribute to the mitigation of these contaminants.

Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

“…[34]. Nowe dane dotyczące zawartości estrów 3-MPCD w żywności zawierają prace grupy autorów stowarzyszonych w Międzynaro-dowym Instytucie Nauk o Życiu [12] oraz MacMahona i wsp. [47].…”

Characterization of Electron Ionization Mass Spectral (EIMS) Fragmentation Patterns of Chloropropanol Esters of Palmitic Acid Using Isotope Labeling Technique

“…The following chemicals were used without further purification: 3-chloro-1,2-propanediol 3-CP 98 , 2,3-dichloro-1-propanol 2, 3 , 1-palmitoyl-2-chloropropanediol 98 , 1-palmit o y l -3 -c h l o r o p r o p a n e d i o l 9 8 , 2 -p a l m i t o y l -3-chloropropanediol 98…”

“…The high temperature of the refining process results in the interaction between triacylglycerides 1 and the naturally occurring organic and/or inorganic chlorine compounds in the crude oil 2 leading to the formation of CP esters. Current practice of CP ester detection consists predominantly of two approaches: direct and indirect 3 . Indirect methods were initially developed to avoid the use of large number of CP ester standards necessary 3 for the method development, it involves the initial conversion of CP esters into their corresponding free CPs before analysis.…”

“…Current practice of CP ester detection consists predominantly of two approaches: direct and indirect 3 . Indirect methods were initially developed to avoid the use of large number of CP ester standards necessary 3 for the method development, it involves the initial conversion of CP esters into their corresponding free CPs before analysis. Increased commercial availability of CP ester standards has led to the resurgence of interest in direct ed 3-CP dipalmitate, as an acyclic protonated fragment, whereas, MacMahon, Begley, and Diachenko 7 using a similar approach and identical precursor characterized the ion at m/z 331 as a cyclic acyloxonium ion generated upon elimination of a fatty acid group.…”

Collaborative Study of an Indirect Enzymatic Method for the Simultaneous Analysis of 3-MCPD, 2-MCPD, and Glycidyl Esters in Edible Oils

“…Food manufacturers are voluntarily maintaining or lowering the amounts of 3-MCPD-Es and Gly-Es in their products, and using analysis to monitor their achievements. Direct and indirect methods have been developed for the analysis of 3-MCPD-Es, 2-monochloro-1,3-propanediol fatty acid esters 2-MCPD-Es , and Gly-Es in edible oils 12 .…”