Heat-processing contaminants, 3-MCPD fatty acid esters and glycidyl fatty acid esters in refined edible oils: A review on occurrence, toxicity and analysis
Journal
Taiwanese Journal of Agricultural Chemistry and Food Science
Journal Volume
56
Journal Issue
6
Pages
173-180
Date Issued
2018
Author(s)
Abstract
3-Monochloropropane-l,2-diol fatty acid esters (3-MCPDEs) and glycidyl fatty acid esters (GEs) are heat-processing contaminants in refined edible oils and related oil-based products that are spontaneously formed during the deodorization process. According to the scientific news published by European Food Safety Authority (EFSA) in May 2016, which pointed out that 3-MCPDEs and GEs would be generated during the refining process at temperatures over 200°C and the highest levels of 3-MCPDEs and GEs were found in palm oil. 3-MCPDEs and GEs are potential carcinogens, due to the release of 3-MCPD and glycidol which have already been identified as group 2B and group 2A by the International Agency for Research on Cancer (IARC), respectively, by gastrointestinal lipase after consumption. Therefore, the issue of 3-MCPDEs and GEs in refined vegetable oils and related oil-based products has received much attention. In this article, we reviewed previous reports about history, toxicity and occurrence of 3-MCPDEs and GEs in food. We also introduced the concepts of different analytical methods for these heat-processing contaminants, which can be used as references for developing appropriate analytical methods in the future. ? 2018 Chinese Agricultural Chemical Society. All rights reserved.
Subjects
3-Monochloropropane-1,2-diol fatty acid esters; Glycidyl fatty acid esters; Refined edible oils
SDGs
Type
journal article