Determination of total 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible oils by cleavage of MCPD esters with sodium methoxide

Weißhaar, Rüdiger

doi:10.1002/ejlt.200700197

Cited by 115 publications

(110 citation statements)

References 7 publications

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“…W metodach pośrednich próbka przed derywatyzacją i oznaczeniem 3-MCPD musi być poddana hydrolizie (lub częściej transestryfikacji z metanolem) uwalniającej z estru niezwiązany 3-MCPD, który dalej przekształcany jest w lotne pochodne. Stosowane są metody hydrolizy lub transestryfikacji kwasowej [17] z uży-ciem kwasu siarkowego jako katalizatora lub transestryfikacji zasadowej katalizowanej metanolanem sodowym [75]. Procesy hydrolizy i przeestryfikowania kwasowego, jako reakcje osiągające stan równowagi, wymagają długotrwałych zabiegów laboratoryjnych w celu uzyskania zadowalających wydajności.…”

Section: Oznaczanie 3-mcpd I Jego Estrówunclassified

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

Kowalska

Kozłowska

et al. 2015

zntj

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Section: Oznaczanie 3-mcpd I Jego Estrówunclassified

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

Kowalska

Kozłowska

et al. 2015

zntj

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“…Asit-katalizli transesterifikasyon sırasında ek 3-MCPD oluşma ihtimalinden dolayı, sodyum metoksit kullanılarak bazik-transesterifikasyon temeline dayanan yeni bir metot geliştirilmiştir (Crews ve ark., 2013;Weißhaar, 2008). Bu metot ise daha ileriki çalışmalarda, bazik koşullarda 3-MCPD'nin degradasyonunu engellemek için ve prosedürün bir parçası olan sodyum klorür ilavesinden sonra 3-MCPD oluşum problemini engellemek için bazı modifikasyonlara uğratılmıştır.…”

Section: Analiz Yöntemleriunclassified

Gıdalarda Bulunan 3-Monokloropropan-1,2-diol ve Glisidil Esterlerinin Analiz Yöntemleri, Azaltılmalarına Yönelik Çalışmalar ve Sağlık Üzerine Etkilerine İlişkin Güncel Gelişmeler

Yıldırım

Yorulmaz

2017

Turkish JAF Sci.Tech.

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Kloropropanoller, çeşitli gıdaların işlenmesi sırasında açığa çıkan istenmeyen gıda bulaşanları olarak bilinmektedir. Kloropropanoller sınıfında yer alan özellikle 3-monokloropropan-1,2-diol (3-MCPD), 2-monokloropropan-1,3-diol (2-MCPD) ve glisidoller ile bunların esterlerinin sağlık üzerine olan olumsuz etkilerinin anlaşılmasından sonra bu bileşiklerin gıdalarda tespiti ve azaltılmasına yönelik çalışmalar hız kazanmıştır. Kloropropanoller sınıfından, gıdalarda miktarı diğerlerine göre daha yüksek olan 3-MCPD, genel olarak bitkisel yağlarının rafinasyon işlemlerinden özellikle deodorizasyon sırasında meydana gelmektedir. 3-MCPD ve diğer kloropropanollerin tespit edilmesine yönelik analiz metotları sürekli olarak güncellenmektedir. Ancak günümüzde temel olarak direkt ve indirekt analiz metotları olarak 2 temel grup bulunmaktadır. Direkt analiz metotları her bir esterin ayrı ayrı tanımlanmasına imkân verse de çok fazla standart madde kullanımı gerektirdiğinden günümüzde indirekt analiz metotları daha geniş bir kullanım alanı bulmaktadır. Kloropropanollerin gıdalardaki miktarını azaltmanın ilk adımı doğru analiz yönteminin seçilmesidir. Bu derlemede gıdalarda yüksek miktarda bulunan çeşitli kloropropanoller ile ilgili genel bilgiler, analiz yöntemleri, miktarlarını azaltmaya yönelik çalışmalar, bu bileşiklere ilişkin toksikolojik veriler ve güncel gelişmeler hakkında bilgi verilmiştir. The Analysis Methods Of 3-Monochloropropane-1,2-Diol and Glycydyl Esters in Foods, Mitigation Studies, and Current Developments About their Effects on Health A R T I C L E I N F O A B S T R A C T Review ArticleReceived 17 February 2017 Accepted 13 October 2017Chloropropanols are known as undesired food contaminants liberated during the processing of various food products. When the adverse effects of chloropropanols, especially 3-monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane-1,3-diol (2-MCPD) and glycidols along with their esters were first understood, the studies about the detection and mitigation of these compounds were accelerated. 3-MCPD, which was detected in food products in higher amounts when compared to other chloropropanols, usually occurs during refining process of vegetable oils, especially in deodorisation step. The novel methods in terms of the analysis of 3-MCPD and other chloropropanols are continuously updated. However, there are two basic methods today namely direct and indirect methods. Direct methods enable to detect all of the esters individually, yet, due to the necessity of a huge number of reference standards, indirect methods are currently more preferred. The first essential step of reducing chloropropanols in food products is to determine the proper analysis method. In this review, general information, new developments in analysis methods, mitigation studies and the toxigolocial data about various chloropropanols were summarized.

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“…Of the free standard reagents, 3-MCPD and 3-monobromo-1,2-propanediol 3-MBPD were purchased from Wako Pure Chemical, 3-MCPD-d 5 from CDN Isotopes Canada , and 2-MCPD, 2-MCPD-d 5 , and 3-MBPD-d 5 from Toronto Research Chemicals. 3-MBPD and 3-MBPD-d 5 were used for the determinations of Gly-Es.…”

Section: Reagentsmentioning

confidence: 99%

“…For the standard stock solutions, 300 μg/mL ethanol solutions were prepared for 3-MCPD, 2-MCPD, and 3-MBPD, and 200 μg/mL ethanol solutions were prepared for 3-MCPD-d 5 , 2-MCPD-d 5 , and 3-MBPD-d 5 as internal standard stock solutions. These stock solutions could be stored at ≤ 20 for at least three months.…”

Section: Reagentsmentioning

confidence: 99%

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

et al. 2016

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A collaborative study was conducted to evaluate an indirect enzymatic method for the analysis of fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol (Gly) in edible oils and fats. The method is characterized by the use of Candida rugosa lipase, which hydrolyzes the esters at room temperature in 30 min. Hydrolysis and bromination steps convert esters of 3-MCPD, 2-MCPD, and glycidol to free 3-MCPD, 2-MCPD, and 3-monobromo-1,2-propanediol, respectively, which are then derivatized with phenylboronic acid, and analyzed by gas chromatographymass spectrometry. In a collaborative study involving 13 laboratories, liquid palm, solid palm, rapeseed, and rice bran oils spiked with 0.5-4.4 mg/kg of esters of 3-MCPD, 2-MCPD, and Gly were analyzed in duplicate. The repeatability (RSD r ) were < 5% for five liquid oil samples and 8% for a solid oil sample. The reproducibility (RSD R ) ranged from 5% to 18% for all oil samples. These RSD R values were considered satisfactory because the Horwitz ratios were ≤ 1.3% for all three analytes in all oil samples. This method is applicable to the quantification of 3-MCPD, 2-MCPD, and Gly esters in edible oils.

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Determination of total 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible oils by cleavage of MCPD esters with sodium methoxide

Cited by 115 publications

References 7 publications

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

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

Gıdalarda Bulunan 3-Monokloropropan-1,2-diol ve Glisidil Esterlerinin Analiz Yöntemleri, Azaltılmalarına Yönelik Çalışmalar ve Sağlık Üzerine Etkilerine İlişkin Güncel Gelişmeler

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

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