Determination of Fatty Acid Esters of 2- and 3-monochloro-1,2-propanediol (MCPD) and Glycidol in Edible Oil Using GC-Triple Quadrupole

Esterified and free forms of 2-MCPD, 3-MCPD and glycidol are heat-induced contaminants found in various types of processed food. Following ingestion, esterified forms of these compounds are metabolised to the respective free forms which have been associated with a range of toxicities such as carcinogenicity and nephrotoxicity. Various studies have investigated the levels of these contaminants in oils/fats from different sources and mitigation strategies are currently under development. Well-validated analytical methods are critical for these studies and currently, the American Oil Chemists’ Society (AOCS) has adopted three methods for the analysis of these contaminants in edible oils and fats using gas chromatography-mass spectrometry. However, to support future studies where higher sensitivity and selectivity are necessary, analytical solutions based on triple-quadrupole mass spectrometer will be required. In the present study, a novel gas chromatography-triple quadrupole mass spectrometry (GC/TQMS) method was developed and validated for the simultaneous analysis of 2-MCPD, 3-MCPD and glycidyl fatty acid esters in edible oil. Subsequently, this method was applied for the quantitation of these contaminants in commercial edible oil samples.

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Gas Chromatograph-Mass Spectrometry, Mass Spectrometry
Fatty Acid Esters, MCPD, 2- and 3-Monochloro-1,2-propanediol, Glycidol in Edible Oil, AOCS, Food and Beverages, Food safety (Residues, Contaminants), GCMS-TQ8040
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