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dc.contributor.authorCustodio Mendoza, J.A. .
dc.contributor.authorCarro, A.M. .
dc.contributor.authorLage Yusty, M.A. .
dc.contributor.authorHerrero Gutiérrez, Ana 
dc.contributor.authorValente, I.M. .
dc.contributor.authorRodrigues, J.A. .
dc.contributor.authorLorenzo, R.A. .
dc.date.accessioned2018-07-20T11:12:05Z
dc.date.issued2019-01
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/4858
dc.description.abstractDuring 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).en
dc.description.sponsorshipSpanish Ministry of Science and Innovation (Project AGL-2014-53647-R) and FEDER fundsen
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Chemistry. 2019, V. 270, p. 214-222en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject3-MCPD fatty acid diestersen
dc.subjectEdible oilsen
dc.subjectFoodstuffen
dc.subjectLC-MS/MSen
dc.subjectProcessing contaminantsen
dc.subject.otherQuímica analíticaes
dc.subject.otherChemistry, Analyticen
dc.titleOccurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish marketen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.date.embargo2020-01
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2018.07.100
dc.identifier.doi10.1016/j.foodchem.2018.07.100
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN/AGL-2014-53647-R
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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