Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Jing Yan; Sergio B. Oey; Stefan P.J. van Leeuwen; Saskia M. van Ruth

doi:10.1016/j.foodchem.2017.12.025

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Jing Yan, Sergio B. Oey, Stefan P.J. van Leeuwen, Saskia M. van Ruth

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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.

Original language	English
Pages (from-to)	93-100
Number of pages	8
Journal	Food Chemistry
Volume	248
Early online date	08 Dec 2017
DOIs	https://doi.org/10.1016/j.foodchem.2017.12.025
Publication status	Published - 15 May 2018

Bibliographical note

cited By 3

Keywords

Authentication
Crime
Olive oil, 3-MCPD esters
Authenticity
Current samples
Fraud
Fraud detection
Glycidyl esters
Oil samples, Esters, 2 monochloropropanediol ester
3 monochloropropanediol ester
glycidyl ester
olive oil
unclassified drug
vegetable oil
2-monochloropropanediol
alpha chlorohydrin
epoxide
ester
glycerol
vegetable oil, Article
calculation
food processing
limit of detection
mass fragmentography
tandem mass spectrometry
analogs and derivatives
analysis
chemistry
food contamination
food handling
procedures, alpha-Chlorohydrin
Epoxy Compounds
Esters
Food Contamination
Food Handling
Glycerol
Olive Oil
Plant Oils
Tandem Mass Spectrometry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodchem.2017.12.025Licence: CC BY-NC-ND

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters
Copyright 2017 the authors. This is an open access article published under a Creative Commons Attribution-NonCommercial-NoDerivs License (https://creativecommons.org/licenses/by-nc-nd/4.0/), which permits distribution and reproduction for non-commercial purposes, provided the author and source are cited.
Final published version, 391 KBLicence: CC BY-NC-ND

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title = "Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters",

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.",

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author = "Jing Yan and Oey, {Sergio B.} and {van Leeuwen}, {Stefan P.J.} and {van Ruth}, {Saskia M.}",

note = "cited By 3",

year = "2018",

month = may,

day = "15",

doi = "10.1016/j.foodchem.2017.12.025",

language = "English",

volume = "248",

pages = "93--100",

journal = "Food Chemistry",

issn = "0308-8146",

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T1 - Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

AU - Yan, Jing

AU - Oey, Sergio B.

AU - van Leeuwen, Stefan P.J.

AU - van Ruth, Saskia M.

N1 - cited By 3

PY - 2018/5/15

Y1 - 2018/5/15

N2 - 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.

AB - 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.

KW - Authentication

KW - Crime

KW - Olive oil, 3-MCPD esters

KW - Authenticity

KW - Current samples

KW - Fraud

KW - Fraud detection

KW - Glycidyl esters

KW - Oil samples, Esters, 2 monochloropropanediol ester

KW - 3 monochloropropanediol ester

KW - glycidyl ester

KW - olive oil

KW - unclassified drug

KW - vegetable oil

KW - 2-monochloropropanediol

KW - alpha chlorohydrin

KW - epoxide

KW - ester

KW - glycerol

KW - vegetable oil, Article

KW - calculation

KW - food processing

KW - limit of detection

KW - mass fragmentography

KW - tandem mass spectrometry

KW - analogs and derivatives

KW - analysis

KW - chemistry

KW - food contamination

KW - food handling

KW - procedures, alpha-Chlorohydrin

KW - Epoxy Compounds

KW - Esters

KW - Food Contamination

KW - Food Handling

KW - Glycerol

KW - Olive Oil

KW - Plant Oils

KW - Tandem Mass Spectrometry

U2 - 10.1016/j.foodchem.2017.12.025

DO - 10.1016/j.foodchem.2017.12.025

M3 - Article

SN - 0308-8146

VL - 248

SP - 93

EP - 100

JO - Food Chemistry

JF - Food Chemistry

ER -

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Abstract

Bibliographical note

Keywords

UN SDGs

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