Monitoring process contaminants 2- and 3-MCPD esters and glycidyl esters in edible oils and processed food in the Egyptian market

Abstract

The existence of 2-, 3-MCPD, and glycidyl esters in edible oils and processed foods poses a possible risk to human health. This work aimed to investigate the content of 2-, 3-MCPD and glycidyl esters in selected raw and processed food products found in the Egyptian market. A total of 112 edible oils, margarine, peanut products, corn products, wheat snacks, potato chips, meat products, fish, fishery products, dairy products, bakery products and coffee were collected from Egyptian markets. The lipid fraction containing 2-, 3-MCPD and glycidyl esters were analyzed using GC–MS. Levels of 2-, 3-MCPD and glycidyl esters were detected in all oil and margarine samples. At the same time, the concentration of 3-MCPD was high in biscuits. Oil samples collected from falafel restaurants in Giza Governorate contained 6.55, 3.85, and 2.25 mg kg⁻¹ of 2-, 3-MCPD and glycidyl, respectively. 2-, 3-MCPD and glycidyl esters were detected in all samples of maize, wheat snacks and potato chips. Levels of 3-MCPD were higher in beef cocktail sausage samples than in other meat products. Free 3-MCPD levels in fish products were higher than recommended. Old processed cheese contained high levels of 2-, 3-MCPD and glycidyl esters (4.05, 1.25, 0.90 mg kg⁻¹, respectively). The results showed high levels of 2-, 3-MCPD and glycidyl esters in Bitifor (bakery product) collected from Cairo and biscuits from Sadat City. The results reveal the presence of different levels of 2-, 3-MCPD and glycidyl esters in some raw and processed food products in the Egyptian market. The choice of cooking oil, which is absorbed into the cooked food, had a significant impact on the occurrence of 2-, 3-MCPD and glycidyl esters. In order to reduce their exposure to MCPD and GE esters, consumers are recommended to make informed decisions about the food they eat and the cooking oil they use to prepare food.