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

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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.
LanguageEnglish
Pages93-100
JournalFood Chemistry
Volume248
DOIs
Publication statusPublished - 15 May 2018

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Plant Oils
vegetable oil
olive oil
Esters
esters
alpha-Chlorohydrin
Processing
Oils
oils
fraud
Fraud
Olive Oil
Authentication
Limit of Detection
Impurities
sampling

Keywords

  • Authenticity
  • Fraud
  • GC–MS/MS
  • Processing contaminants

Cite this

@article{ae45554b7ed541ca9efdd27ebf29af78,
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.",
keywords = "Authenticity, Fraud, GC–MS/MS, Processing contaminants",
author = "Jing Yan and Oey, {Sergio B.} and {van Leeuwen}, {Stefan P.J.} and {van Ruth}, {Saskia M.}",
year = "2018",
month = "5",
day = "15",
doi = "10.1016/j.foodchem.2017.12.025",
language = "English",
volume = "248",
pages = "93--100",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

TY - JOUR

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.

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 - Authenticity

KW - Fraud

KW - GC–MS/MS

KW - Processing contaminants

U2 - 10.1016/j.foodchem.2017.12.025

DO - 10.1016/j.foodchem.2017.12.025

M3 - Article

VL - 248

SP - 93

EP - 100

JO - Food Chemistry

T2 - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -