Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters.
Food Chem
; 248: 93-100, 2018 May 15.
Article
in En
| MEDLINE
| ID: mdl-29329876
ABSTRACT
In this study, the processing derived contaminants 2- and 3-monochloropropanediol (2- and 3-MCPD) esters and glycidyl esters (GEs) were analysed in 84 oil samples by GC-MS/MS for the discrimination of processing grades of olive oils as a potential authentication tool. Concentrations of 2- and 3-MCPD esters and GEs varied in the ranges 0-6â¯mg/kg, 0-1.5â¯mg/kg, and 0-1â¯mg/kg oil, respectively. The concentrations of the three compounds in lower grade olive oils were significantly higher (Pâ¯<â¯.001) than that in EVOO. A similar difference was observed for other refined and cold-pressed vegetable oils. The limit of fraud detection of lower grade oils in EVOO was 2% when using 3-MCPD esters, 5% for 2-MCPD esters, and 13-14% for GEs based on calculations of virtual mixtures of the current sample set. Especially the MCPD esters appear very specific and promising for the detection of lower processing grade oils in EVOO.
Key words
1234-Tetrachloronaphthalene (PubChem CID: 29910); 2-Chloropropane-1,3-diol (PubChem CID: 10337); 3-Chloropropane-1,2-diol (PubChem CID: 7290); Acetone (PubChem CID: 180); Authenticity; Diacylglycerol (PubChem CID: 60,26,790); Fraud; GCMS/MS; Glycidol (PubChem CID: 11164); Iso-octane (PubChem CID: 10907); Methanol (PubChem CID: 887); Phenylboronic acid (PubChem CID: 66,827); Processing contaminants; Sodium bromide (PubChem CID: 2,53,881); Sodium hydrogen carbonate (PubChem CID: 516892); Sodium sulphate (PubChem CID: 24,436); Sulfuric acid (PubChem CID: 1118); Tetrahydrofuran (PubChem CID: 8028); Toluene (PubChem CID: 1140); n-Heptane (PubChem CID: 8900)
Full text:
1
Database:
MEDLINE
Main subject:
Plant Oils
/
Food Contamination
/
Epoxy Compounds
/
Alpha-Chlorohydrin
/
Food Handling
Type of study:
Prognostic_studies
Language:
En
Journal:
Food Chem
Year:
2018
Type:
Article