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

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)
245 Downloads (Pure)

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 languageEnglish
Pages (from-to)93-100
Number of pages8
JournalFood Chemistry
Volume248
Early online date08 Dec 2017
DOIs
Publication statusPublished - 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

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