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Original Articles

Fatty acid esters of monochloropropanediol (MCPD) and glycidol in refined edible oils

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Pages 46-51 | Received 12 Apr 2012, Accepted 27 Jun 2012, Published online: 28 Sep 2012

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Manuela Machado, Luís M. Rodriguez-Alcalá, Ana M Gomes & Manuela Pintado. (2023) Vegetable oils oxidation: mechanisms, consequences and protective strategies. Food Reviews International 39:7, pages 4180-4197.
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Nik Nur Ashirah Nik Azmi, Thuan-Chew Tan, May Yen Ang & Yin-Hui Leong. (2023) Occurrence and risk assessment of 3-monochloropropanediols esters (3-MCPDE), 2-monochloropropanediol esters (2-MCPDE), and glycidyl esters (GE) in commercial infant formula samples from Malaysia. Food Additives & Contaminants: Part A 40:2, pages 212-221.
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Liqun Zhang, Pinggu Wu, Xiaoling Xiang, Huali He & Sha Yu. (2023) Risk assessment of 3-monochloropropane-1,2-diol esters through dietary exposure from edible oils for the Zhejiang population in China by Monte Carlo simulation. Food Additives & Contaminants: Part A 40:2, pages 202-211.
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Xia Cui, Lei Zhang, Pingping Zhou, Zhaoping Liu, Sai Fan, Dajin Yang, Jianwen Li & Qing Liu. (2021) Dietary exposure of general Chinese population to fatty acid esters of 3-monochloropropane-1, 2-diol (3-MCPD) from edible oils and oil-containing foods. Food Additives & Contaminants: Part A 38:1, pages 60-69.
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Ryo Inagaki, Fumika Ito, Yuko Shimamura & Shuichi Masuda. (2019) Effect of chloride on the formation of 3-monochloro-1,2-propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating. Food Additives & Contaminants: Part A 36:2, pages 236-243.
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Alessia Ermacora & Karel Hrnčiřík. (2014) Development of an analytical method for the simultaneous analysis of MCPD esters and glycidyl esters in oil-based foodstuffs. Food Additives & Contaminants: Part A 31:6, pages 985-994.
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H.Y. Chung, Stephen W.C. Chung, B.T.P. Chan, Yuk Yin Ho & Ying Xiao. (2013) Dietary exposure of Hong Kong adults to fatty acid esters of 3-monochloropropane-1,2-diol. Food Additives & Contaminants: Part A 30:9, pages 1508-1512.
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Articles from other publishers (34)

Sara Pantalone, Vito Verardo, Alberto Zafra-Gómez, Eduardo Guerra-Hernández, Angelo Cichelli, Nicola D'Alessandro & Ana Maria Gómez-Caravaca. (2023) Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide. Food Control 150, pages 109771.
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Meryem Nur Kantekin‐Erdogan, Kubra Emektar, Asli Yildirim Vardin, Onur Ozdikicierler & Aziz Tekin. (2023) Pre‐deacidification of hazelnut oil by short‐path distillation: Changes in 3‐chloropropane‐1,2‐diol esters, glycidyl esters, free fatty acids, tocopherols, and diglycerides. European Journal of Lipid Science and Technology.
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Kazuaki Yoshinaga, Kaori Yamazaki, Toshiharu Nagai, Seiya Tanaka & Naohiro Gotoh. (2022) Stable Isotope Tracer to Reveal the Interconversion between 3-Monochloro-1,2-propanediol Ester and Glycidyl Ester during the Deodorization Process. Journal of Agricultural and Food Chemistry 70:50, pages 15955-15961.
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Anna Sadowska-Rociek. (2022) Monitoring of monochloropropanediol esters and glycidyl esters in different types of chocolates using the modified sample preparation approach. LWT 165, pages 113692.
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Chengni Jin, Fenyi Min, Yujie Zhong, Dianjun Sun, Ruilin Luo, Qi Liu & Xiaoli Peng. (2022) Nephrotoxicity evaluation of 3-monochloropropane-1,2-diol exposure in Sprague-Dawley rats using data-independent acquisition-based quantitative proteomics analysis. Toxicology Letters 356, pages 110-120.
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Kinuko MiyazakiYoshiyuki Takagishi, Kazuhiro Sakamoto, Yukiko Yamada & Kazuo Koyama. (2022) Development of Indirect Quantitative Methods for 3-MCPD Fatty Acid Esters (3-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Thermally Processed Foodstuffs. Journal of Oleo Science 71:1, pages 15-29.
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Chengni Jin, Wei Xue, Qi Liu, Jiahui Han, Ruilin Luo, Jiayu Feng, Jiayu Liu, Tianmin Guo, Xiaoli Peng & Tianming Hu. (2021) LKB1/AMPKα signaling pathway and mitochondrial fission/fusion dynamics regulate apoptosis induced by 3-chlorpropane-1,2-diol in HEK293 cells. Food and Chemical Toxicology 154, pages 112350.
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Katharina Schultrich, Fulya Oez, Nick Bergau, Thorsten Buhrke & Albert Braeuning. (2021) Absorption and metabolism of 3-MCPD in hepatic and renal cell lines. Toxicology in Vitro 70, pages 105042.
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Zhe Zheng, Mingwu Qiao, Zhongwei Zhang & Chang Li. (2021) Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism. Food Science and Technology Research 27:5, pages 789-796.
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Farrah Aida Arris, Vincent Tiang Soon Thai, Wan Nabilah Manan & Mohd Shaiful Sajab. (2020) A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production. Foods 9:12, pages 1769.
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Katharina Schultrich, Colin J. Henderson, Thorsten Buhrke & Albert Braeuning. (2020) Effects of 2-MCPD on oxidative stress in different organs of male mice. Food and Chemical Toxicology 142, pages 111459.
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Renan Tivanello, Maisa Capristo, Eduardo Vicente, Roseli Ferrari, Klicia Sampaio & Adriana Arisseto. (2020) Effects of deodorization temperature and time on the formation of 3‐MCPD, 2‐MCPD, and glycidyl esters and physicochemical changes of palm oil. Journal of Food Science 85:7, pages 2255-2260.
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Shi Feng & Yu Wang. 2005. Bailey's Industrial Oil and Fat Products. Bailey's Industrial Oil and Fat Products 1 16 .
Katharina Schultrich, Colin J. Henderson, Albert Braeuning & Thorsten Buhrke. (2020) Correlation between 3-MCPD-induced organ toxicity and oxidative stress response in male mice. Food and Chemical Toxicology 136, pages 110957.
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Biow Ing Sim, Yu Hua Wong & Chin Ping Tan. 2019. Mitigating Contamination from Food Processing. Mitigating Contamination from Food Processing 152 190 .
Kok Ming Goh, Yu Hua Wong, May Yen Ang, Samuel Chao Ming Yeo, Faridah Abas, Oi Ming Lai & Chin Ping Tan. (2019) Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester. Food Research International 121, pages 553-560.
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Ryo Inagaki, Kohei Uchino, Yuko Shimamura & Shuichi Masuda. (2019) Investigation of DNA damage of glycidol and glycidol fatty acid esters using Fpg-modified comet assay. Fundamental Toxicological Sciences 6:1, pages 9-14.
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Kazuo KOYAMAKinuko MIYAZAKI. (2019) Development of an Indirect Enzymatic Method for Simultaneous Analysis of 2-/3-MCPD and Glycidyl Fatty Acid Esters2-/3-MCPD脂肪酸エステル,グリシドール脂肪酸エステル間接分析法(酵素法)の開発. Oleoscience 17:4, pages 171-178.
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Klaus Abraham, Davide Arcella, Katrin Blume, Polly E. Boon, Gianfranco Brambilla, Francesco Cubadda, Birgit Dusemund, Stefan Fabiansson, Rainer Gürtler, Gerhard Heinemeyer, Sven Knüppel, Oliver Lindtner, Birgit Niemann, Christian Sieke & Andrea Straßburg. 2019. The Practice of Consumer Exposure Assessment. The Practice of Consumer Exposure Assessment 167 359 .
Adriana Pavesi Arisseto, Willian Cruzeiro Silva, Renan Gusmão Tivanello, Klicia Araujo Sampaio & Eduardo Vicente. (2018) Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods. Current Opinion in Food Science 24, pages 36-42.
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Gizem SEVİNDİRİCİ, Onur Özdikicierler & Fahri YEMİŞÇİOĞLU. (2018) RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES. Gıda 43:5, pages 886-895.
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Sybille Merkle, Ute Ostermeyer, Sascha Rohn, Horst Karl & Jan Fritsche. (2018) Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products. European Journal of Lipid Science and Technology 120:7, pages 1700464.
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Qingqing Chai, Khizar Hayat, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang, Shuqin Xia & Jingyang Yu. (2018) Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation. Food Chemistry 243, pages 96-102.
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Biow Ing Sim, Halimah Muhamad, Oi Ming Lai, Faridah Abas, Chee Beng Yeoh, Imededdine Arbi Nehdi, Yih Phing Khor & Chin Ping Tan. (2018) New Insights on Degumming and Bleaching Process Parameters on The Formation of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Refined, Bleached, Deodorized Palm Oil. Journal of Oleo Science 67:4, pages 397-406.
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Ivonne M. C. M. Rietjens, P. Dussort, Helmut Günther, Paul Hanlon, Hiroshi Honda, Angela Mally, Sue O’Hagan, Gabriele Scholz, Albrecht Seidel, James Swenberg, Justin Teeguarden & Gerhard Eisenbrand. (2018) Exposure assessment of process-related contaminants in food by biomarker monitoring. Archives of Toxicology 92:1, pages 15-40.
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Firas Jumaah, Renata Jędrkiewicz, Justyna Gromadzka, Jacek Namieśnik, Sofia Essén, Charlotta Turner & Margareta Sandahl. (2017) Rapid and Green Separation of Mono- and Diesters of Monochloropropanediols by Ultrahigh Performance Supercritical Fluid Chromatography–Mass Spectrometry Using Neat Carbon Dioxide as a Mobile Phase. Journal of Agricultural and Food Chemistry 65:37, pages 8220-8228.
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Renata Jędrkiewicz, Agnieszka Głowacz-Różyńska, Justyna Gromadzka, Piotr Konieczka & Jacek Namieśnik. (2017) Novel fast analytical method for indirect determination of MCPD fatty acid esters in edible oils and fats based on simultaneous extraction and derivatization. Analytical and Bioanalytical Chemistry 409:17, pages 4267-4278.
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Wei-wei Cheng, Guo-qin Liu, Li-qing Wang & Zeng-she Liu. (2017) Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods. Comprehensive Reviews in Food Science and Food Safety 16:2, pages 263-281.
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Kinuko MiyazakiKazuo Koyama. (2017) An Improved Enzymatic Indirect Method for Simultaneous Determinations of 3-MCPD Esters and Glycidyl Esters in Fish Oils. Journal of Oleo Science 66:10, pages 1085-1093.
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Chang Li, Yongqiang Zhou, Jianpeng Zhu, Sunan Wang, Shaoping Nie & Mingyong Xie. (2016) Formation of 3-chloropropane-1,2-diol esters in model systems simulating thermal processing of edible oil. LWT - Food Science and Technology 69, pages 586-592.
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Chang Li, Hanbing Jia, Mingyue Shen, Yuting Wang, Shaoping Nie, Yi Chen, Yongqiang Zhou, Yuanxing Wang & Mingyong Xie. (2015) Antioxidants Inhibit Formation of 3-Monochloropropane-1,2-diol Esters in Model Reactions. Journal of Agricultural and Food Chemistry 63:44, pages 9850-9854.
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Alessia Ermacora & Karel Hrncirik. (2014) Influence of oil composition on the formation of fatty acid esters of 2-chloropropane-1,3-diol (2-MCPD) and 3-chloropropane-1,2-diol (3-MCPD) under conditions simulating oil refining. Food Chemistry 161, pages 383-389.
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Hongru Zhou, Qingzhe Jin, Xingguo Wang & Xuebing Xu. (2013) Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying. European Food Research and Technology 238:3, pages 495-501.
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