3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-05-25 DOI:10.3989/gya.0333221

A. O. Gündüz, M. Ceylan, A. Baştürk

引用次数: 1

Abstract

In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg·kg-1 in hazelnut oil, 0.16-1.69 mg·kg-1 in riviera olive oils, and 0.17-1.17 mg·kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg·kg-1, followed by hazelnut oil (0.54-2.63 mg·kg-1) and riviera olive oil (0.19-3.53 mg·kg-1).

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在香港本地市场取得的食用油及脂肪中的3-MCPD及甘油三酯含量

本研究旨在测定在日本市场上销售的9种(46个品牌)食用油脂中3-MCPD和甘二醇的含量。通过对DGF C VI 18(10)方法进行一些修改来测定3-MCPD和甘二醇水平。在榛子油、里维埃拉橄榄油、人造黄油和起酥油中检测到的3-MCPD和甘二醇含量最高。正如预期的那样，在特级初榨橄榄油中没有发现这些污染物，而在鱼油中检测到的含量很低。榛子油中3-MCPD含量最高，为0.06-2.12 mg·kg-1，里维埃拉橄榄油为0.16-1.69 mg·kg-1，人造黄油为0.17-1.17 mg·kg-1。酥油中甘油三酯含量最高，为1.98 ~ 6.46 mg·kg-1，其次是榛子油(0.54 ~ 2.63 mg·kg-1)和里维埃拉橄榄油(0.19 ~ 3.53 mg·kg-1)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality