2026-09-21T09:34:32Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/48582024-05-09T12:36:58Zcom_10259_4249com_10259_5086com_10259_2604col_10259_4250
Repositorio Institucional de la Universidad de Burgos
author
Custodio Mendoza, J.A. .
author
Carro, A.M. .
author
Lage Yusty, M.A. .
author
Herrero Gutiérrez, Ana
author
Valente, Inês Maria
author
Rodrigues, J.A. .
author
Lorenzo, R.A. .
2018-07-20T11:12:05Z
2019-01
0308-8146
http://hdl.handle.net/10259/4858
10.1016/j.foodchem.2018.07.100
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).
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
3-MCPD fatty acid diesters
Edible oils
Foodstuff
LC-MS/MS
Processing contaminants
Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4858/1/Custodio-FC_2019.pdf
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https://riubu.ubu.es/bitstream/10259/4858/6/Custodio-FC_2019.pdf.txt
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Custodio-FC_2019.pdf.txt