Occurrence of thermally induced glycidyl esters and 3-monochloropropane-1,2-diol esters in refined oils and pressed oils manufactured by different processes and associated with human health risks in Taiwan
| Autor: | Yu Hsuan Chang, Hsuan Chen, Chieh Hsi Tsao, Wei Ju Lee |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Hot Temperature
business.product_category Food Handling Diol Taiwan alpha-Chlorohydrin Food Contamination Occurrence data Principal factor 01 natural sciences Analytical Chemistry chemistry.chemical_compound Human health 0404 agricultural biotechnology Plant Oils Screw press Food science Volume concentration 010401 analytical chemistry Esters 04 agricultural and veterinary sciences General Medicine Contamination 040401 food science 0104 chemical sciences chemistry Gas chromatography–mass spectrometry business Food Science |
| Zdroj: | Food Chemistry. 360:130053 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.130053 |
| Popis: | Glycidyl esters (GEs) and 3-monochloropropane-1,2-diol esters (3-MCPDEs) are heat-induced contaminants mainly formed during oil refining. Information on the occurrence of these contaminants in pressed oils is still limited. In this study, 16 oilseeds pressed with a screw press and a hydraulic press had extremely low concentrations of GEs and 3-MCPDEs. Seed-roasting at high temperatures was the principal factor that significantly increased contents of GEs and 3-MCPDEs in pressed oils, in which higher precursor levels were observed. Occurrence data of GE and 3-MCPDE concentrations in refined oils (n = 25) and pressed oils (n = 26) marketed in Taiwan showed that hot-pressed oils had higher concentrations than their cold-pressed counterparts, and average concentrations of refined oils were > 10-fold higher than those of pressed oils. Risk assessment using the margin of exposure (MOE) approach indicated the presence of GEs in edible oils was of concern for food safety, especially for people who frequently use refined oils. |
| Databáze: | OpenAIRE |
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