Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods

Shimamura, Yuko; Inagaki, Ryo; Oike, Minami; Dong, Bo; Gong, Wan; Masuda, S.

doi:10.3390/foods10122905

Cited by 14 publications

(6 citation statements)

References 27 publications

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“…The levels of 2-MCPDEs in lipids of fried rice were 0.38 and 0.39 mg/kg before and after cooking, while those of their GEs were 1.44 and 1.42 mg/kg, respectively. Shimamura et al 30) reported the levels of 3-MCPDEs in commercial fried rice was 0.048 mg/kg. Our result was higher than their data.…”

Section: Fried Ricementioning

confidence: 99%

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods

Endo,

Fukazawa,

Inoue

et al. 2024

J. Oleo Sci.

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jjocs oils, particularly when used in infant formula 9) . The European Commission started the enforcement of maximum levels for GE and 3-MCPDE in edible vegetable fats and oils, infant formula 10) . Most of oil-manufacturing companies have been trying to reduce the levels of 3-MCPDEs and GEs in edible fats and oils. In Japan, the Ministry of Agriculture, Forestry and Fisheries also developed the analytical method to evaluate the levels for 3-MCPDEs and GEs in processed foods within the framework of the regulatory research projects 11) . Some researchers 12−22, 26−30) reported the presence of 3-MCPDEs and GEs in frying oils and fried foods. The behavior of 3-MCPDEs and GEs are influenced by several factors such as type of frying oils, frying temperatures, antioxidants and additives, salt, and product morphological properties. The endogenous formation of 3-MCPDEs and GEs in vegetable oils are associated with their origins. Seed oils such as corn, canola, sunflower and

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Section: Fried Ricementioning

confidence: 99%

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods

Endo,

Fukazawa,

Inoue

et al. 2024

J. Oleo Sci.

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“…The presence of both 3-MCPD and 3-MCPDE in food was first suggested in 2004 . Later, 3-MCPDE was widely found in foods such as refined cooking oils, infant formula, fried potato chips, fried bread, salted biscuits, roasted coffee, and so on, − and the level of 3-MCPDE was higher than the corresponding 3-MCPD . Studies have shown that 3-MCPDE in processed foods, such as coffee creamers, is mainly derived from the oil in the formulation .…”

Section: Hot Research Topics On 3-mcpdementioning

confidence: 99%

Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods

Wei

Liu

Zheng

et al. 2022

J. Agric. Food Chem.

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3-Monochloropropane-1,2-diol esters (3-MCPDE) are common food contaminants mainly formed in the edible oil refining process. Due to their potential hazards, 3-MCPDE has become a widespread food safety concern. In this study, CiteSpace and VOSviewer were used to conduct a bibliometric analysis on the 3-MCPDE research papers collected in the Web of Science Core Collection from 1998 to 2022. The results showed that the number of research publications on 3-MCPDE has increased rapidly since 2010. Analysis of the hotspots in 3-MCPDE studies showed that more attention has been paid to the exposure assessment, formation mechanism, detection methods, mitigation methods and toxicity, and toxicology of 3-MCPDE. Finally, the future trends of research on 3-MCPDE were analyzed and proposed. The mitigation methods and toxicology studies of 3-MCPDE are still the research hotspots in the future. In addition, nutritional intervention for 3-MCPDE toxicity will be an emerging trend.

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“…This finding indicates that humans are exposed to GEs from sources other than DAG oil. Besides being food contaminants found at highest levels in refined vegetable oils and fats, GEs are found in cooked meat and fish [ 17 ], as well as prepared foods such as instant noodles, fried chicken, and fried confectionery as new sources [ 18 ]. In particular, high concentrations of GEs were detected in meat cooked on charcoal that can be heat treated at high temperatures.…”

Section: Introductionmentioning

confidence: 99%

Potential Role of Lipase Activity on the Internal Exposure Assessment of Glycidol Released from Its Fatty Acid Esters

Shimamura

Inagaki

Oike

et al. 2023

Toxics

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Glycidyl fatty acid esters (GEs) can be found in food, and they can be converted into genotoxic animal carcinogen glycidol in vivo by the action of lipase. This study examined whether human ingestion of charbroiled pork containing high levels of GEs (300 µg/day) increased glycidol–hemoglobin adduct (diHOPrVal), a marker of internal exposure to glycidol using LC-MS/MS. Contrary to expectation, the diHOPrVal value before ingesting charbroiled pork was 3.11 ± 1.10 pmol/g globin, which slightly decreased to 2.48 ± 0.47 pmol/g globin after 5 days of consumption. The decrease in lipase activity caused by the continuous consumption of lipid-rich foods such as meat in humans might decrease internal exposure to glycidol released from its esters. Thus, lipase activity was measured in C57/BL6J mice fed a high-fat diet (HFD) for 8 weeks, and diHOPrVal formation was measured after the administration of glycidyl oleate. Lipase activity was significantly lower in the HFD group than in the normal diet group. The amount of diHOPrVal was reduced in the HFD group. Therefore, the lipase activity was reduced by HFD, thereby decreasing the degradation of glycidol from glycidyl oleate. These results indicate that changes in lipase activity depending on the amount of lipids in the diet may affect the assessment of GEs exposure, and monitoring the lipase activity would provide a comprehensive understanding of exposure assessment.

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Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods

Cited by 14 publications

References 27 publications

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods

Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods

Potential Role of Lipase Activity on the Internal Exposure Assessment of Glycidol Released from Its Fatty Acid Esters

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