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

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

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
JournalFood Chemistry
Volume248
DOIs
Publication statusPublished - 15 May 2018

Keywords

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

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