Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods

Yuko Shimamura, Ryo Inagaki, Minami Oike, Beibei Dong, Wan Gong, Shuichi Masuda, Yuko Shimamura, Ryo Inagaki, Minami Oike, Beibei Dong, Wan Gong, Shuichi Masuda

Abstract

Glycidyl fatty acid esters (GEs), which are the main pollutant in processed oils, are potential mutagens or carcinogens. 3-Monochloropropane-1,2-diol fatty acid esters (3-MCPDEs) are also well-known food processing contaminants. 3-MCPDEs are believed to be a precursor to GEs in foodstuffs. In vivo, lipase breaks down the phosphate ester of GEs and 3-MCPDEs to produce glycidol and 3-MCPD, respectively, which are genotoxic carcinogens. Thus, it is important to determine human exposure to GEs and 3-MCPDEs through foodstuffs. There are only reports on the amount of GE and 3-MCPDE in cooking oils and cooked foods. The content in multiple types of foods that are actually on the market was not clarified. In this study, 48 commercially prepared foods were analyzed to identify other sources of exposure to GE and 3-MCPDE. All of them contained relatively high amounts of GEs and 3-MCPDEs. The correlation between GEs and 3-MCPDEs in individual foods was examined. There was a correlation between the amounts of GEs and 3-MCPDEs in the food products (r = 0.422, p < 0.005). This is the first report on the content in multiple types of commercially prepared foods that are actually on the market was clarified.

Keywords: 3-monochloropropane-1,2-diol esters; glycidol; glycidyl fatty acid esters; processed foods.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Typical LC-MS/MS chromatogram of GEs and 3-MCPDEs standard sample. (A) GEs standard sample (1 ppm) and (B) 3-MCPDEs standard sample (1 ppm).
Figure 2
Figure 2
Plot of the amounts of GEs and 3-MCPDEs in individual food products.

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