This study presents a method based on acid transesterification and the purification by solid-phase extraction (SPE) coupled with gas chromatography-tandem mass spectrometry for quantifying 3- and 2-monochloropropanediol esters (3-MCPDE, 2-MCPDE) and glycidyl esters (GE) in nutritional foods. The fat was extracted by liquid-liquid extraction with petroleum ether and diethyl ether after the sample was hydrolysed with ammonia. Then the extract was purified by a SPE cartridge filled with the aminopropyl sorbents. It was demonstrated that the optimal elution volume for 3-MCPDE, 2-MCPDE and GE greatly depended on the sample matrix and varied from 6 to 12 mL for four different kinds of food matrices. All three analytes in the sample solution could be fully collected in the first 10-12 mL of eluate. By this way, monoacylglycerols commonly present in the samples were fully removed. Therefore, the overestimation of GE quantification was effectively eliminated. The modified analytical procedure was fully validated in a single laboratory and has been recommended as a Chinese Food Safety National Standard. In addition, two derivatisation agents, heptafluorobutyrylimidazole and phenylboronic acid, were proved to be equivalent in method accuracy and precision for the quantification of three analytes.
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http://dx.doi.org/10.1080/19440049.2024.2353796 | DOI Listing |
J Food Prot
December 2024
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks. Food process contaminants can be introduced during diverse phases of food processing such as drying, heating, grilling, and fermentation, resulting in the synthesis of harmful chemicals including acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan and its naturally occurring derivatives, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), 2-chloropropane-1,2-diol esters (2-MCPDE), and 3-chloropropane-1,2-diol esters (3-MCPDE), ethyl carbamate (EC), glycidyl esters (GE), and 4-methylimidazole (4-MEI), all of these are harmful to human health. Although these compounds can be somewhat prevented during processing, eliminating them can often be challenging due to their unknown formation mechanism.
View Article and Find Full Text PDFMaterials (Basel)
October 2024
Faculty of Mechanical Engineering, Poznan University of Technology, Piotrowo 3, 61-138 Poznan, Poland.
This work aims to assess the possibility of using packaging industry waste to modify polypropylene products (PPs). The products were made in the form of extruded foil and injected samples. The products were produced using regranulate made of polypropylene cast foil.
View Article and Find Full Text PDFFood Technol Biotechnol
September 2024
Manisa Celal Bayar University, Engineering Faculty, Department of Food Engineering, Prof. Dr. Ilhan Varank Campus, 45030 Manisa, Türkiye.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
November 2024
Executive Department of Monitoring and Risk Assessment, Saudi Food and Drug Authority, Riyadh, Saudi Arabia.
3-Monochloropropanediol fatty acid esters (3-MCPDE) and glycidyl esters (GE) are well-identified processing-induced chemical toxicants detected in infant formula and baby foods worldwide. We analysed the levels of 3-MCPDE and GE in infant formula and baby food products available in Saudi Arabia, followed by a dietary risk assessment for exposure to these contaminants in infants and young children from birth to 3 years. Eighty-five commercial infant formulas ( = 35) and baby foods ( = 50) available for consumption by infants and babies purchased from the Saudi market during 2022 were analysed for these contaminants using gas chromatography-tandem mass spectrometry.
View Article and Find Full Text PDFFoods
September 2024
Department of Food Engineering, Faculty of Engineering, Hitit University, Corum 19030, Turkey.
Chloropropanols, their fatty acid esters, and glycidol and its fatty acid esters (GEs) are process contaminants in foods that pose potential health risks. These contaminants typically arise during the deodorization process of vegetable oils, particularly in high concentrations within oils like palm oil and products derived from them, such as margarine, baked goods, pastries, and infant formula. Chloropropanol esters and GE can hydrolyze under the influence of lipases, forming chloropropanols.
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