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Título : Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market
Autor : Custodio Mendoza, J.A. .
Carro, A.M. .
Lage Yusty, M.A. .
Herrero Gutiérrez, Ana
Valente, I.M. .
Rodrigues, J.A. .
Lorenzo, R.A. .
Publicado en: Food Chemistry. 2019, V. 270, p. 214-222
Editorial : Elsevier
Fecha de publicación : ene-2019
Fecha de disponibilidad: ene-2020
ISSN : 0308-8146
DOI: 10.1016/j.foodchem.2018.07.100
Resumen : During the industrial refining process of edible oils and the manufacture of oil-based foodstuff, contaminants such as 3-monochloropropanediol (3-MCPD) fatty acid diesters can be produced. One hundred samples of different edible oils and related fatty food purchased from local Spanish markets were analyzed to evaluate the occurrence of these contaminants. Data of seven 3-MCPD diesters together with corresponding total 3-MCPD equivalents are presented. The procedure is based on a modified QuEChERS protocol followed by LC-MS/MS analysis. Extra virgin olive oil (EVOO) and unrefined oils did not contain detectable levels of the target analytes. The highest levels of 3-MCPD diesters were found in palm oils, for 1,2-Dilinoleoyl-3-chloropropanediol (LILI) and 1–2-Bispalmitoyl-3-chloropropanediol (PAPA) with concentrations close to 10 mg kg−1 and in the lipid fraction of margarines (8.09, 3.77 and 3.72 mg kg−1 for LILI, PAPA and 1-Oleoyl-2-linoleoyl-3-chloropropanediol (OLLI), respectively).
Palabras clave: 3-MCPD fatty acid diesters
Edible oils
Foodstuff
LC-MS/MS
Processing contaminants
Materia: Química analítica
Chemistry, Analytic
Licencia: https://creativecommons.org/licenses/by-nc-nd/4.0/
URI : http://hdl.handle.net/10259/4858
Versión del editor: https://doi.org/10.1016/j.foodchem.2018.07.100
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