| Literature DB >> 29329876 |
Jing Yan1, Sergio B Oey2, Stefan P J van Leeuwen2, Saskia M van Ruth3.
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 0-6 mg/kg, 0-1.5 mg/kg, and 0-1 mg/kg oil, respectively. The concentrations of the three compounds in lower grade olive oils were significantly higher (P < .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.Entities:
Keywords: 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; GC–MS/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)
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Year: 2017 PMID： 29329876 DOI： 10.1016/j.foodchem.2017.12.025
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514