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Imprint
Development of a method of analysis for the determination of glyciol fatty acid estern in oil, fat and fat containing foodstuffs
Project
Project code: BfR-SiN-08-1322-437
Contract period: 01.04.2010
- 30.11.2011
Purpose of research: Applied research
In February 2008 the BfR was assigned to validate a method for the determination of 3-MCPD-fatty acid esters in edible oil and fat (Method Validation Study Part 1, edible oils and fats). In the studycarried out, it became evident that the method of analysis developed by CVUA Stuttgart resulted in raised 3-MCPD concentrations in some fat and edible oil samples. Further investigations revealed, that the use of NaCl leads to higher concentrations of 3-MCPD in comparison to methods without the use of NaCl. It was concluded that in several edible fats other substances are existent which are transformed to 3-MCPD during analysis. It was concluded, that Glycidol-fatty acid esters are presumably present in the fat samples which are converted to 3-MCPD during alkaline hydrolysis in presence of NaCl.Glycidol and Glycidol fatty acid esters are precursors during the formation of 3-MCPD and 3-MCPD fatty acid esters. One explanation for the occurrence of these esters is that the formation of 3-MCPDfatty acid esters via Glycidol fatty acid esters during deodorization is incomplete at low concentrations of NaCl and Glycidol fatty acid esters remain in the fat/oil. In 2009 in the BfR three methods for the analysis solely of 3-MCPD fatty acid esters in edible oils andfats were developed. A method to quantify glycidol fatty acid esters is not available or rather validated. The quantification of Glycidol after hydrolysis of the fatty acid esters is for the reason of theinstability of glycidol not feasible. For a final assessment the identification of Glycidol fatty acid esters in fat and oil samples is necessary to support the presumption that these esters are responsiblesolely for the raised 3-MCPD concentration levels when performing the analyses with NaCl.
Section overview
Subjects
- Food Chemistry
