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Determination of 3-Monochloropropanediol and Glycidol in Food Products
Corresponding Author(s) : A.I. Kozhushkevich
Asian Journal of Chemistry,
Vol. 34 No. 2 (2022): Vol 34 Issue 2
Abstract
Due to the increasing globalization of food markets, there are evolving new challenges for maintaing food safety. The current problem is the development of analytical methods for 3-monochloropropanediol ester and glycidol ester, which are food contaminants of concern for the scientific community. The levels of 3-monochloropropanediol ester and glycidol ester in certain food products are controlled by the European legislation. However, the maximum allowed concentrations and uptake limits for various food products are permanently revised. Therefore, we aimed to determine 3-monochloropropanediol ester and glycidol ester in various food products, which may contain vegetable oils. We analyzed food samples obtained from local food shops, predominantly low-priced products, which are more likely to contain vegetable oils, and adulterated milk fat. The levels of 3-monochloropropanediol ester and glycidol ester were determined indirectly by analyzing free 3-monochloropropanediol and glycidol ester obtained by hydrolysis and derivatized with phenylboronic acid. Samples were analyzed by GC-MS/MS on a triple-quad mass spectrometer.
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- K. Franke, U. Strijowski, G. Fleck and F. Pudel, LWT-Food Sci. Technol., 42, 1751 (2009); https://doi.org/10.1016/j.lwt.2009.05.021
- M.R. Ramli, W.L. Siew, N.A. Ibrahim, R. Hussein, A. Kuntom, R.A. Abd. Razak and K. Nesaretnam, J. Am. Oil Chem. Soc., 88, 1839 (2011); https://doi.org/10.1007/s11746-011-1858-0
- R.H. Stadler, Curr. Opin. Food Sci., 6, 12 (2015); https://doi.org/10.1016/j.cofs.2015.11.008
- H. Wallace, A. Jan, L. Barregård, M. Bignami, S. Ceccatelli, B. Cottrill, M. Dinovi, L. Edler, B. Grasl Kraupp, C. Hogstrand, L. Hoogenboom, H.K. Knutsen, C.S. Nebbia, I. Oswald, A. Petersen, V.M. Rogiers, M. Rose, A.-C. Roudot, T. Schwerdtle, C. Vleminck and G. Vollmer, EFSA J., 14, e04501 (2016); https://doi.org/10.2903/j.efsa.2016.4501
- R. Weißhaar, Eur. J. Lipid Sci. Technol., 113, 304 (2011); https://doi.org/10.1002/ejlt.201000312
- H.-Y. Tsai, J.-N. Hsu, C.-J. Fang and N.-W. Su, Yao Wu Shi Pin Fen Xi, 29, 153 (2021); https://doi.org/10.38212/2224-6614.3202
- F. Destaillats, B.D. Craft, L. Sandoz and K. Nagy, Food Addit. Contam., 29, 29 (2012); https://doi.org/10.1080/19440049.2011.633493.
- B.D. Craft, K. Nagy, W. Seefelder, M. Dubois and F. Destaillats, Food Chem., 132, 73 (2012); https://doi.org/10.1016/j.foodchem.2011.10.034
- S.W.C. Chung and B.T.P. Chan, Chromatographia, 75, 1049 (2012); https://doi.org/10.1007/s10337-012-2282-9
- A.P. Arisseto, W.C. Silva, R.G. Tivanello, K.A. Sampaio and E. Vicente, Curr. Opin. Food Sci., 24, 36 (2018); https://doi.org/10.1016/j.cofs.2018.10.014
- ISO 18363-1:2015 Animal and Vegetable Fats and Oils – Determination of Fatty-Acid-Bound Chloropropanediols (MCPDs) and Glycidol by GC/MS-Part 1: Method using Fast Alkaline Transesterification and Measurement for 3-MCPD and Differential Measurement for Glycidol
References
K. Franke, U. Strijowski, G. Fleck and F. Pudel, LWT-Food Sci. Technol., 42, 1751 (2009); https://doi.org/10.1016/j.lwt.2009.05.021
M.R. Ramli, W.L. Siew, N.A. Ibrahim, R. Hussein, A. Kuntom, R.A. Abd. Razak and K. Nesaretnam, J. Am. Oil Chem. Soc., 88, 1839 (2011); https://doi.org/10.1007/s11746-011-1858-0
R.H. Stadler, Curr. Opin. Food Sci., 6, 12 (2015); https://doi.org/10.1016/j.cofs.2015.11.008
H. Wallace, A. Jan, L. Barregård, M. Bignami, S. Ceccatelli, B. Cottrill, M. Dinovi, L. Edler, B. Grasl Kraupp, C. Hogstrand, L. Hoogenboom, H.K. Knutsen, C.S. Nebbia, I. Oswald, A. Petersen, V.M. Rogiers, M. Rose, A.-C. Roudot, T. Schwerdtle, C. Vleminck and G. Vollmer, EFSA J., 14, e04501 (2016); https://doi.org/10.2903/j.efsa.2016.4501
R. Weißhaar, Eur. J. Lipid Sci. Technol., 113, 304 (2011); https://doi.org/10.1002/ejlt.201000312
H.-Y. Tsai, J.-N. Hsu, C.-J. Fang and N.-W. Su, Yao Wu Shi Pin Fen Xi, 29, 153 (2021); https://doi.org/10.38212/2224-6614.3202
F. Destaillats, B.D. Craft, L. Sandoz and K. Nagy, Food Addit. Contam., 29, 29 (2012); https://doi.org/10.1080/19440049.2011.633493.
B.D. Craft, K. Nagy, W. Seefelder, M. Dubois and F. Destaillats, Food Chem., 132, 73 (2012); https://doi.org/10.1016/j.foodchem.2011.10.034
S.W.C. Chung and B.T.P. Chan, Chromatographia, 75, 1049 (2012); https://doi.org/10.1007/s10337-012-2282-9
A.P. Arisseto, W.C. Silva, R.G. Tivanello, K.A. Sampaio and E. Vicente, Curr. Opin. Food Sci., 24, 36 (2018); https://doi.org/10.1016/j.cofs.2018.10.014
ISO 18363-1:2015 Animal and Vegetable Fats and Oils – Determination of Fatty-Acid-Bound Chloropropanediols (MCPDs) and Glycidol by GC/MS-Part 1: Method using Fast Alkaline Transesterification and Measurement for 3-MCPD and Differential Measurement for Glycidol