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Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?

2020-11Journal article Restricted access
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorCosta, H.S.
dc.contributor.authorSilva, M.A.
dc.contributor.authorOliveira, M.B.P.P.
dc.date.accessioned2021-03-15T16:10:59Z
dc.date.available2021-03-15T16:10:59Z
dc.date.issued2020-11
dc.description.abstractBackground: Palm oil is the most consumed worldwide, being evident its importance due to several applications by the food industry. The presence of toxic and mutagenic compounds, such as chloropropanols and glycidyl fatty acid esters has increased the attention on this oil. Very recently, there have been several alerts about the safety of certain foods containing palm oil in their composition. Consequently, the European Commission has demanded the evaluation of these hazardous compounds in several food matrices, including palm oil, turning this issue into a public health concern. Scope and approach: This review focuses on chloropropanols and glycidyl fatty acid esters in palm oil, their precursors, occurrence and mitigation strategies, as well as scientific opinions, current legislation and analytical approaches. Key findings and conclusions: Liquid chromatography coupled to mass spectrometry detection is preferred in the analysis of chloropropanols and glycidyl esters in palm oil. Concerning the precursors, the presence of chlorides and mono- and diglycerides is related to high amounts of these compounds, especially glycidyl esters. Several differences in the occurrence of these compounds in palm oil were reported, namely in what concerns to applied processing (refining/deodorization conditions; temperature/time of frying in the presence or absence of food). There is still much work to be done to implement efficient mitigation strategies without compromising the safety of palm oil. Furthermore, regarding the maximum levels in foodstuffs, European Commission is finalising the new EU legislation which will include values for the maximum levels of glycidyl fatty acid esters in vegetable oils.pt_PT
dc.description.abstractHighlights: Removal of critical reactants from palm fruit or seeds decreases 3-MCPD and GEs; Chlorides and acylglycerols are precursors, but more studies are needed; Adequate deodorization temperature decreases 3-MCPD and GEs in palm oil; Frying temperature seems to have a minor impact in GEs formation; Mitigation strategies which do not affect the safety of the oil are required.
dc.description.sponsorshipThis work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828) and by the project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTrends Food Sci Technol. 2020 Nov;105:494-514. doi: 10.1016/j.tifs.2019.01.005. Epub 2019 Jan 07pt_PT
dc.identifier.doi10.1016/j.tifs.2019.01.005pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.18/7499
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0924224418301857pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectPalm Oilpt_PT
dc.subjectChloropropanolspt_PT
dc.subjectGlycidyl Fatty Acid Esterspt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleAre chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F99718%2F2014/PT
oaire.citation.endPage514pt_PT
oaire.citation.startPage494pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume105pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication88a5471f-2a0b-4849-a7b8-8e19595642e2
relation.isProjectOfPublicatione54778cd-ad9a-4507-8c95-b5cb101ef365
relation.isProjectOfPublication.latestForDiscovery88a5471f-2a0b-4849-a7b8-8e19595642e2

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