1
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Kong L, Fan X, Guo L, Jiang Q, Xiao J, Fan D, Wang M, Zhao Y. Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12280-12288. [PMID: 37551652 DOI: 10.1021/acs.jafc.3c01584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
In this study, we investigated the inhibitory effects of three soybean isoflavones and two soybean phytosterols on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) and aldehydes in heated soybean oil model. 0.4 mM of genistin, genistein, daidzein, stigmasterol, and β-sitosterol significantly reduced 3-MCPDE formation by 25.7, 51.4, 21.4, 61.6, and 55.7%, and total aldehydes formation by 42.03, 43.94, 28.36, 54.74, and 39.23%, respectively. Further study showed that stigmasterol reduced the content of glycidyl esters (GEs) and glycidol, two key intermediates of 3-MCPDE, and prevented fatty acids degradation in the oils. Moreover, the effects of continuous frying time on the content of stigmasterol and the migration of stigmasterol were evaluated in the fried dough sticks model system. The content of stigmasterol in soybean oil was found to be significantly decreased with prolonged heating time. The concentrations of stigmasterol in fried dough sticks and the migration rates of stigmasterol from soybean oil to fried dough sticks decreased with repeated frying sessions. In addition, stigmasterol undergoes oxidative changes during heat treatment, and the oxidation products including 5,6α-epoxystigmasterol, 5,6β-epoxystigmasterol, 7α-hydroxystigmasterol, 7β-hydroxystigmasterol, stigmasterlol-3β,5α,6β-triol, and 7-ketostigmasterol were identified in the frying oils but not in the fried dough sticks. Overall, stigmasterol could be added to soybean oil to reduce 3-MCPDE and aldehydes formation, and reacting with GEs/glycidol and protection of lipid acids from oxidation may be the mechanism of action of stigmasterol.
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Affiliation(s)
- Linghui Kong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Fujian Province─Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China
| | - Xinyi Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Limin Guo
- Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
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2
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Sun C, Wu N, Kou S, Wu H, Liu Y, Pei A, Li Q. Occurrence, formation mechanism, detection methods, and removal approaches for chloropropanols and their esters in food: An updated systematic review. Food Chem X 2023; 17:100529. [PMID: 36845468 PMCID: PMC9943786 DOI: 10.1016/j.fochx.2022.100529] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 11/16/2022] [Accepted: 11/26/2022] [Indexed: 12/12/2022] Open
Abstract
Chloropropanols, one of the major contaminants in food, and the corresponding esters or glycidyl esters (GEs) are of great concern in terms of product safety due to their potential carcinogenicity. During heat processing, glycerol, allyl alcohol, chloropropanol esters, sucralose, and carbohydrate in mixed foodstuffs are probable precursors of chloropropanol. The standard analytical techniques for chloropropanols or their esters are GC-MS or LC-MS following sample derivatization pretreatment. By comparing modern data against that five-year-old before, it appears that the levels of chloropropanols and their esters/GEs in food products have somewhat decreased. 3-MCPD esters or GEs may yet exceed the permitted intake set, however, especially in newborn formula which requires particularly stringent regulatory measures. Citespace (6.1. R2) software was employed in this study to examine the research focii of chloropropanols and their corresponding esters/GEs in the literature.
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Affiliation(s)
- Changxia Sun
- College of Science, Beijing Forestry University, Beijing 100083, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
| | - Ni Wu
- College of Science, Beijing Forestry University, Beijing 100083, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Shunli Kou
- Zhejiang University of Science and Technology, Zhejiang 310023, China
| | - Haolin Wu
- College of Science, Beijing Forestry University, Beijing 100083, China
| | - Yu Liu
- College of Science, Beijing Forestry University, Beijing 100083, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Annan Pei
- College of Science, Beijing Forestry University, Beijing 100083, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Qiang Li
- College of Science, Beijing Forestry University, Beijing 100083, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
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3
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Lee YJ, Khor YP, Kadir NSA, Lan D, Wang Y, Tan CP. Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation. J Oleo Sci 2023; 72:533-541. [PMID: 37121678 DOI: 10.5650/jos.ess22361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/02/2023] Open
Abstract
Diacylglycerol (DAG) is commonly known as one of the precursors for the 3-monochloro-1,2-propanediol esters (3-MCPDE) and glycidyl esters (GE) formation. However, due to its health-promoting effects, its potential as alternative frying medium was examined. This study aimed to assess the frying performance of soybean oil-based diacylglycerol oil (DO) and its oil blends with palm olein (PO), in comparison with PO. Four different oil types (DO, PO, OB I (DO:PO, 1:1, w/w) and OB II (DO:PO, 1:2, w/w)) were used to fry potato chips for five consecutive days at 180℃. The formation of oxidation compounds, acylglycerol composition, 3-MCPDE and GE changes throughout the frying study were investigated. Both OB I and OB II exhibited lower oxidation compounds' formation rates than PO. Besides, significant (p < 0.05) reductions of 3-MCPDE and increments of GE levels were observed in all frying systems throughout the frying study. After 25 frying cycles, the 3-MCPDE levels in all frying oils were below 0.13 mg/kg, while the GE levels ranged from 1.51 mg/kg to 1.89 mg/kg. Despite the poorer oxidative stability of DO, its 3-MCPDE and GE levels were much lower compared to PO. In comparison to DO, the 3-MCPDE degradation and GE formation rates were enhanced and reduced, respectively with the blending of PO and DO. This study showed the potential of DO:PO oil blend in deep-fat frying application. With appropriate blending ratio of DO and PO, an alternative frying medium with enhanced nutritional value and oxidative stability could be developed.
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Affiliation(s)
- Yi Jane Lee
- School of Food Science and Engineering, South China University of Technology
| | - Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
| | | | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
- School of Biological Science and Food Engineering, Chuzhou University
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4
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The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil. Foods 2022; 11:foods11244073. [PMID: 36553815 PMCID: PMC9777578 DOI: 10.3390/foods11244073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
With the prevalence of edible diacylglycerol (DAG) oil, which is beneficial to human, the generation of 3-monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) as well as the stability of physical properties during heat-induced processing still need to be explored. In this study, the experiment used olive-based edible oil with different contents of DAG (40, 60, and 80%) to make crackers and fry chicken. They were heated at 160 and 180 °C to determine the changes in 3-MCPDE and GE, the crackers’ hardness and gumminess, and the physical properties of the oil. During baking and frying, 3-MCPDE decreased, while the content of GE slightly increased with the prolonged heating duration. Finally, 3-MCPDE and GE were lower than 1.25 mg/kg and 1.00 mg/kg, respectively. The AV increased proportionally as duration increased and POV was below 0.30 g/100 g. In general, the changes in 3-MCPDE and GE were related to the heating temperature and duration, and not significantly (p > 0.05) related to the content of DAG.
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5
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Keller E, Miller RL. Glycidyl ester and
3‐MCPD
ester content in esters of monoglyceride and polyglycerol esters. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Erik Keller
- Emulsifier R&D International Flavors and Fragrances Inc. Brabrand Denmark
| | - Rasmus Leth Miller
- Emulsifier R&D International Flavors and Fragrances Inc. Brabrand Denmark
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6
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An H, Ma Y, Wang X, Zheng Y. Effects of Deodorization on the Formation of Processing Contaminants and Chemical Quality of Sunflower Oil. J Oleo Sci 2022; 71:975-984. [PMID: 35691841 DOI: 10.5650/jos.ess22050] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tocopherols and phytosterols are generally considered to be nutritionally beneficial, and 3-Monochloropropane-1,2-diol esters (3-MCPD esters), glycidyl esters (GEs) and trans fatty acids (TFAs) are generally considered to be harmful. The high temperature deodorization step is when these harmful 3-MCPD esters, GEs and TFAs are generated. Knowing how deodorization conditions affect levels of these substances is essential for designing refining processes that will produce nutritious, high quality edible oils. This study analyzed the changes of these components of sunflower oil at different temperatures (210, 230, 250 and 270°C) and times (60, 80, 100 and 120 min) during deodorization. Our research found that during the whole deodorization process (including undeodorized sunflower oil), the contents of 3-MCPD esters, GEs and TFAs all progressively increased, from 0.47 to 11.18 mg/kg, 0.24 to 18.42 mg/kg and 0.062% to 0.698%, respectively. However, the deodorization process significantly decreased the levels of tocopherols (from 535.94 to 240.26 mg/kg) and phytosterols (from 2803.58 to 1864.34 mg/kg). Meanwhile, the retention ratios of total tocopherols and total phytosterols also decreased from 96.29% to 44.83% and 92.29% to 66.50%, respectively.
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Affiliation(s)
- Hao An
- College of Food Science and Technology, Henan University of Technology
| | - Yuxiang Ma
- College of Food Science and Technology, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology
| | - Yongzhan Zheng
- College of Food Science and Technology, Henan University of Technology.,Henan Academy of Agricultural Sciences
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7
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Goh KM, Wong YH, Tan CP, Nyam KL. A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes. Curr Res Food Sci 2021; 4:460-469. [PMID: 34296198 PMCID: PMC8281601 DOI: 10.1016/j.crfs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/14/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022] Open
Abstract
Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation. Frying and baking trigger formation of MCPD esters and GE. MCPD esters and GE are formed endogenously during refining process. The concentration of MCPD esters and GE elevated during thermal processing. Temperature, process duration, and precursors cause MCPD esters and GE formations.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, 56000, Malaysia
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, 56000, Malaysia
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8
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The effects of chloride and the antioxidant capacity of fried foods on 3-chloro-1,2-propanediol esters and glycidyl esters during long-term deep-frying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Contributions of different factors to ratio of 3-monochloro-1, 2-propanediol to 2-monochloro-1, 3-propanediol esters during frying simulation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107853] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Wang S, Liu G, Cheng W. Chloride-mediated co-formation of 3-monochloropropanediol esters and glycidyl esters in both model vegetable oils and chemical model systems. Food Res Int 2021; 140:109879. [PMID: 33648197 DOI: 10.1016/j.foodres.2020.109879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 11/16/2022]
Abstract
3-Monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) with high toxicity have drawn global concerns due to their widespread occurrence in refined oils and oil-based foods. The effect mechanisms of organic chlorine compound lindane, inorganic chlorine compounds tetra-n-butylammonium chloride (TBAC) and sodium chloride (NaCl) on the formation of 3-MCPDEs and GEs were investigated in model oils and chemical models at 240 °C. Results showed that 3-MCPDEs contents increased with the addition of lindane and TBAC, whereas, surprisingly, GEs presented the same tendency as the results of 3-MCPDEs. This suggested that although chlorine compounds were not involved in the formation reaction of GEs, they could also promote GEs formation. Chemical model experiments confirmed that the presence of chlorine compounds led to the transformation of GEs to 3-MCPDEs and conversely 3-MCPDEs could also transform to GEs. The latter transformation rate from 3-MCPDEs to GEs was higher than the former, which might account for the fact that chlorine compounds promoted GEs formation. Additionally, it was also observed that solid NaCl did not induce the increase of 3-MCPDEs and GEs levels in chemical models, suggesting that the chlorine in NaCl, different from lindane and TBAC, was not available for 3-MCPDEs formation. The present findings give novel insights into the interactions between 3-MCPDEs and GEs formation mechanisms, which offer the theoretical basis for efficient and simultaneous inhibition of 3-MCPDEs and GEs.
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Affiliation(s)
- Shujie Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, South China University of Technology, Guangzhou 510640, China.
| | - Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
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11
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Hew KS, Khor YP, Tan TB, Yusoff MM, Lai OM, Asis AJ, Alharthi FA, Nehdi IA, Tan CP. Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Hori K, Hashimoto Y, Itani A, Okada T, Tsumura K. Effects of neutralization combined with steam distillation on the formation of monochloropropanediol esters and glycidyl esters in palm oil under laboratory-scale conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Zheng Z, Qiao M, Zhang Z, Li C. Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhe Zheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University
| | - Mingwu Qiao
- College of Food Science and Technology, Henan Agricultural University
| | | | - Chang Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University
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14
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Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP. Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods 2020; 9:E739. [PMID: 32512737 PMCID: PMC7353568 DOI: 10.3390/foods9060739] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 02/07/2023] Open
Abstract
Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotoxic compounds, respectively. The objective was to evaluate the effects of antioxidant addition in palm olein and stearin to the content of MCPD esters and GE in baked cake. Butylated hydroxyanisole (BHA), rosemary extract and tocopherol were used to fortify the samples at 200 mg/kg and in combinations (400, 600 and 800 mg/kg rosemary or tocopherol combined with 200 mg/kg BHA). The MCPD esters and GE content, radical formation and the quality of the fats portion were analyzed. The results showed that palm olein fortified with rosemary extract yielded less 2-MCPD ester. The GE content was lower when soft stearin was fortified with rosemary. ESR spectrometry measurements showed that the antioxidants were effective to reduce radical formation. The synergistic effects of combining antioxidants controlled the contaminants formation. In conclusion, oxidation stability was comparable either in the single or combined antioxidants. Tocopherol in combination with BHA was more effective in controlling the MCPD esters and GE formation.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
| | - Yonghua Wang
- Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Imeddedine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (K.M.G.); (Y.H.W.); (M.M.Y.); (T.B.T.)
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15
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Yao Y, Cao R, Liu W, Zhou H, Li C, Wang S. Molecular Reaction Mechanism for the Formation of 3-Chloropropanediol Esters in Oils and Fats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2700-2708. [PMID: 30722664 DOI: 10.1021/acs.jafc.8b06632] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
3-Chloro-1,2-propanediol fatty acid esters (3-MCPD esters) are a group of process-induced contaminants that form during the refining and heating of fats and oils. In this study, a combined method of simulated deodorization and computational simulation was used to explore the precursor substance and the generation path of 3-MCPD esters. From the results, 3-MCPD esters reached a content level of 2.268 mg/kg when the diacylglyceride (DAG) content was 4% and temperature was 220 °C. A good correlation was observed between DAG and 3-MCPD ester contents ( y = 0.0612 x2 - 1.6376 x + 10.558 [ R2 = 0.958]). There were three pathways for the formation of 3-MCPD esters: (A) a direct nucleophilic substitution reaction, (B) an indirect nucleophilic substitution reaction, and (C) a mechanism of an intermediate (glycidyl ester) from the calculation of Gaussian software at the B3LYP/6-31+g** level. The data showed that the ester-based direct nucleophilic substitution reaction was the most likely reaction pathway. The energy barriers for the formation of the 3-MCPD esters dipalmitin, diolein, and dilinolein were 74.261, 66.017, and 59.856 kJ/mol, respectively, indicating that the formation process of 3-MCPD esters is a high-temperature endothermic process. Therefore, by controlling the introduction of precursor (DAG) and reducing the temperature, 3-MCPD ester formation was prevented.
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Affiliation(s)
- Yunping Yao
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin University of Science and Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Ruizhi Cao
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin University of Science and Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Wentao Liu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin University of Science and Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Hang Zhou
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin University of Science and Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin University of Science and Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science and Technology , Tianjin 300457 , China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin University of Science and Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China
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16
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Wong YH, Goh KM, Nyam KL, Nehdi IA, Sbihi HM, Tan CP. Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Chai Q, Hayat K, Karangwa E, Duhoranimana E, Zhang X, Xia S, Yu J. Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation. Food Chem 2018; 243:96-102. [DOI: 10.1016/j.foodchem.2017.09.113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/02/2017] [Accepted: 09/21/2017] [Indexed: 11/29/2022]
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18
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Sim BI, Muhamad H, Lai OM, Abas F, Yeoh CB, Nehdi IA, Khor YP, Tan CP. New Insights on Degumming and Bleaching Process Parameters on The Formation of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Refined, Bleached, Deodorized Palm Oil. J Oleo Sci 2018. [DOI: 10.5650/jos.ess17210] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Biow Ing Sim
- Department of Food Technology, Universiti Putra Malaysia, Faculty of Food Science and Technology
| | - Halimah Muhamad
- Analytical and Quality Development Unit, Malaysian Palm Oil Board, No. 6, Persiaran Institusi
| | - Oi Ming Lai
- Department of Bioprocess Technology, Universiti Putra Malaysia, Faculty of Biotechnology and Biomolecular Sciences
| | - Faridah Abas
- Department of Food Science, Universiti Putra Malaysia, Faculty of Food Science and Technology
| | - Chee Beng Yeoh
- Analytical and Quality Development Unit, Malaysian Palm Oil Board, No. 6, Persiaran Institusi
| | | | - Yih Phing Khor
- Department of Food Technology, Universiti Putra Malaysia, Faculty of Food Science and Technology
| | - Chin Ping Tan
- Department of Food Technology, Universiti Putra Malaysia, Faculty of Food Science and Technology
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19
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Chai Q, Karangwa E, Duhoranimana E, Zhang X, Xia S, Yu J. Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3‐Chloropropane‐1, 2‐Diol Esters Generation, and Sensory Characteristics. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qingqing Chai
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi 214122JiangsuPR China
| | - Eric Karangwa
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi 214122JiangsuPR China
- Research and DevelopmentAAFUD industry (Zhuhai) Co. LtdZhuhai 519085GuangdongPR China
| | - Emmanuel Duhoranimana
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi 214122JiangsuPR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi 214122JiangsuPR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi 214122JiangsuPR China
| | - Jingyang Yu
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi 214122JiangsuPR China
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20
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Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2991-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Cheng WW, Liu GQ, Wang LQ, Liu ZS. Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods. Compr Rev Food Sci Food Saf 2017; 16:263-281. [PMID: 33371535 DOI: 10.1111/1541-4337.12251] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/30/2016] [Accepted: 12/01/2016] [Indexed: 01/05/2023]
Abstract
Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a "possible human carcinogen'' (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil-based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.
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Affiliation(s)
- Wei-Wei Cheng
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Guo-Qin Liu
- Guangdong Testing Inst. for Product Quality Supervision and China Natl. Quality Supervision and Testing Center for Foods (Guangdong), Foshan, 528300, China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, China
| | - Li-Qing Wang
- Guangdong Testing Inst. for Product Quality Supervision and China Natl. Quality Supervision and Testing Center for Foods (Guangdong), Foshan, 528300, China
| | - Zeng-She Liu
- Bio-Oils Research Unit, Natl. Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Dept. of Agriculture, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A
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22
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Leigh JK, MacMahon S. Extraction and Liquid Chromatography-Tandem Mass Spectrometry Detection of 3-Monochloropropanediol Esters and Glycidyl Esters in Infant Formula. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9442-9451. [PMID: 27960288 DOI: 10.1021/acs.jafc.6b04361] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A method was developed for the extraction of fatty acid esters of 3-chloro-1,2-propanediol (3-MCPD) and glycidol from infant formula, followed by quantitative analysis of the extracts using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These process-induced chemical contaminants are found in refined vegetable oils, and studies have shown that they are potentially carcinogenic and/or genotoxic, making their presence in edible oils (and processed foods containing these oils) a potential health risk. The extraction procedure involves a liquid-liquid extraction, where powdered infant formula is dissolved in water and extracted with ethyl acetate. Following shaking, centrifugation, and drying of the organic phase, the resulting fat extract is cleaned-up using solid-phase extraction and analyzed by LC-MS/MS. Method performance was confirmed by verifying the percent recovery of each 3-MCPD and glycidyl ester in a homemade powdered infant formula reference material. Average ester recoveries in the reference material ranged from 84.9 to 109.0% (0.6-9.5% RSD). The method was also validated by fortifying three varieties of commercial infant formulas with a 3-MCPD and glycidyl ester solution. Average recoveries of the esters across all concentrations and varieties of infant formula ranged from 88.7 to 107.5% (1.0-9.5% RSD). Based on the validation results, this method is suitable for producing 3-MCPD and glycidyl ester occurrence data in all commercially available varieties of infant formula.
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Affiliation(s)
- Jessica K Leigh
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration , 5001 Campus Drive, College Park, Maryland 20740, United States
| | - Shaun MacMahon
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration , 5001 Campus Drive, College Park, Maryland 20740, United States
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23
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Zhao Y, Zhang Y, Zhang Z, Liu J, Wang YL, Gao B, Niu Y, Sun X, Yu L. Formation of 3-MCPD Fatty Acid Esters from Monostearoyl Glycerol and the Thermal Stability of 3-MCPD Monoesters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8918-8926. [PMID: 27791369 DOI: 10.1021/acs.jafc.6b04048] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Formation of 3-monochloropropanediol (3-MCPD) esters from monostearoyl glycerol (MSG) was investigated under high temperature and low moisture conditions. Different organic and inorganic chlorides, including lindane, KCl, CaCl2, NaCl, MgCl2, AlCl3, CuCl2, MnCl2, SnCl2, ZnCl2, and FeCl3, were evaluated for their potential to react with MSG to form 3-MCPD and glycidyl esters at 120 and 240 °C using a UPLC-Q-TOF MS analysis. The results indicated that different chlorine compounds differed in their capacity to react with MSG and formed different products including 3-MCPD mono- and diesters, distearoylglycerol, and glycidyl esters. According to electron spin resonance (ESR) and Fourier transform infrared (FT-IR) spectroscopies, free radical mediated formation mechanisms involving either five-membered or six-membered cyclic acyloxonium free radicals (CAFR) from monoacylglycerol (MAG) were proposed. Tandem quadrupole-time-of-flight (Q-TOF) MS and MS/MS analyses confirmed the free radical mechanisms. In addition, the results from the present study showed that 3-MCPD monoester could be degraded upon thermal treatment and suggested a possible catalytic role of Fe3+ under the experimental conditions.
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Affiliation(s)
- Yue Zhao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, China
| | - Zhongfei Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, China
| | - Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) , Beijing 100048, China
| | | | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, China
- Department of Nutrition and Food Science, University of Maryland , College Park, Maryland 20742, United States
| | - Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, China
| | - Xiangjun Sun
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai 200240, China
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland , College Park, Maryland 20742, United States
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24
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Šmidrkal J, Tesařová M, Hrádková I, Berčíková M, Adamčíková A, Filip V. Mechanism of formation of 3-chloropropan-1,2-diol (3-MCPD) esters under conditions of the vegetable oil refining. Food Chem 2016; 211:124-9. [DOI: 10.1016/j.foodchem.2016.05.039] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Revised: 04/18/2016] [Accepted: 05/03/2016] [Indexed: 10/21/2022]
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25
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Hori K, Hori-Koriyama N, Tsumura K, Fukusaki E, Bamba T. Insights into the formation mechanism of chloropropanol fatty acid esters under laboratory-scale deodorization conditions. J Biosci Bioeng 2016; 122:246-51. [DOI: 10.1016/j.jbiosc.2015.12.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/25/2015] [Accepted: 12/25/2015] [Indexed: 10/22/2022]
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26
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Cheng W, Liu G, Liu X. Formation of Glycidyl Fatty Acid Esters Both in Real Edible Oils during Laboratory-Scale Refining and in Chemical Model during High Temperature Exposure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5919-5927. [PMID: 27319409 DOI: 10.1021/acs.jafc.6b01520] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In the present study, the formation mechanisms of glycidyl fatty acid esters (GEs) were investigated both in real edible oils (soybean oil, camellia oil, and palm oil) during laboratory-scale preparation and refining and in chemical model (1,2-dipalmitin (DPG) and 1-monopalmitin (MPG)) during high temperature exposure (160-260 °C under nitrogen). The formation process of GEs in the chemical model was monitored using attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy. The results showed that the roasting and pressing process could produce certain amounts of GEs that were much lower than that produced in the deodorization process. GE contents in edible oils increased continuously and significantly with increasing deodorization time below 200 °C. However, when the temperature exceeded 200 °C, GE contents sharply increased in 1-2 h followed by a gradual decrease, which could verify a simultaneous formation and degradation of GEs at high temperature. In addition, it was also found that the presence of acylglycerol (DAGs and MAGs) could significantly increase the formation yield of GEs both in real edible oils and in chemical model. Compared with DAGs, moreover, MAGs displayed a higher formation capacity but substantially lower contribution to GE formation due to their low contents in edible oils. In situ ATR-FTIR spectroscopic evidence showed that cyclic acyloxonium ion intermediate was formed during GE formation derived from DPG and MPG in chemical model heated at 200 °C.
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Affiliation(s)
| | | | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University , Beijing 100048, China
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27
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Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food. EFSA J 2016. [DOI: 10.2903/j.efsa.2016.4426] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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28
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Li C, Li L, Jia H, Wang Y, Shen M, Nie S, Xie M. Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining. Food Chem 2016; 199:605-11. [DOI: 10.1016/j.foodchem.2015.12.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 10/16/2015] [Accepted: 12/02/2015] [Indexed: 01/09/2023]
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29
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Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2587-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Li C, Jia H, Shen M, Wang Y, Nie S, Chen Y, Zhou Y, Wang Y, Xie M. Antioxidants Inhibit Formation of 3-Monochloropropane-1,2-diol Esters in Model Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9850-9854. [PMID: 26478126 DOI: 10.1021/acs.jafc.5b03503] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The capacities of six antioxidants to inhibit the formation of 3-monochloropropane-1,2 diol (3-MCPD) esters were examined in this study. Inhibitory capacities of the antioxidants were investigated both in chemical models containing the precursors (tripalmitoyl glycerol, 1,2-dipalmitoyl-sn-glycerol, monopalmitoyl glycerol, and sodium chloride) of 3-MCPD esters and in oil models (rapeseed oil and sodium chloride). Six antioxidants, butylated hydroxytoluene (BHT), butylated hydroxy anisole (BHA), tert-butyl hydroquinone (TBHQ), propyl gallate (PG), L-ascorbyl palmitate (AP), and α-tocopherol (VE), were found to exhibit inhibiting capacities on 3-MCPD ester formation both in chemical models and in oil models. TBHQ provided the highest inhibitory capacity both in chemical models and in oil models; 44% of 3-MCPD ester formation was inhibited in the presence of TBHQ (66 mg/kg of oil) after heating of rapeseed oil at 230 °C for 30 min, followed by PG and AP. BHT, BHA, and VE appeared to have weaker inhibitory abilities in both models. VE exhibited the lowest inhibition rate; 22% of 3-MCPD esters were inhibited in the presence of VE (172 mg/kg of oil) after heating of rapeseed oil at 230 °C for 30 min. In addition, the inhibition rates of PG and VE decreased dramatically with an increase in temperature or heating time. The results suggested that some antioxidants, such as TBHQ, PG, and AP, could be the potential inhibitors of 3-MCPD esters in practice.
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Affiliation(s)
- Chang Li
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Hanbing Jia
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Yongqiang Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, Jiangxi, China
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31
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Ermacora A, Hrncirik K. Influence of oil composition on the formation of fatty acid esters of 2-chloropropane-1,3-diol (2-MCPD) and 3-chloropropane-1,2-diol (3-MCPD) under conditions simulating oil refining. Food Chem 2014; 161:383-9. [DOI: 10.1016/j.foodchem.2014.03.130] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2013] [Revised: 02/26/2014] [Accepted: 03/27/2014] [Indexed: 10/25/2022]
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32
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Ermacora A, Hrncirik K. Study on the thermal degradation of 3-MCPD esters in model systems simulating deodorization of vegetable oils. Food Chem 2014; 150:158-63. [DOI: 10.1016/j.foodchem.2013.10.063] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 08/20/2013] [Accepted: 10/14/2013] [Indexed: 12/01/2022]
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33
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Shimizu M, Weitkamp P, Vosmann K, Matthäus B. Temperature Dependency When Generating Glycidyl and 3-MCPD Esters from Diolein. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2298-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Shimizu M, Weitkamp P, Vosmann K, Matthäus B. Influence of chloride and glycidyl-ester on the generation of 3-MCPD- and glycidyl-esters. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200310] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Masao Shimizu
- Global R&D - Healthcare Food Research; Kao Corporation; Tokyo; Japan
| | - Petra Weitkamp
- Max Rubner-Institut; Federal Research Institute for Nutrition and Food; Detmold; Germany
| | - Klaus Vosmann
- Max Rubner-Institut; Federal Research Institute for Nutrition and Food; Detmold; Germany
| | - Bertrand Matthäus
- Max Rubner-Institut; Federal Research Institute for Nutrition and Food; Detmold; Germany
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