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

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

doi:10.3390/foods10122905

Open AccessArticle

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

by

Yuko Shimamura

,

Ryo Inagaki

,

Minami Oike

,

Beibei Dong

,

Wan Gong

and

Shuichi Masuda

^*

School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan

^*

Author to whom correspondence should be addressed.

Foods 2021, 10(12), 2905; https://doi.org/10.3390/foods10122905

Submission received: 28 October 2021 / Revised: 14 November 2021 / Accepted: 22 November 2021 / Published: 24 November 2021

(This article belongs to the Section Food Quality and Safety)

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

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MDPI and ACS Style

Shimamura, Y.; Inagaki, R.; Oike, M.; Dong, B.; Gong, W.; Masuda, S. Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods. Foods 2021, 10, 2905. https://doi.org/10.3390/foods10122905

AMA Style

Shimamura Y, Inagaki R, Oike M, Dong B, Gong W, Masuda S. Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods. Foods. 2021; 10(12):2905. https://doi.org/10.3390/foods10122905

Chicago/Turabian Style

Shimamura, Yuko, Ryo Inagaki, Minami Oike, Beibei Dong, Wan Gong, and Shuichi Masuda. 2021. "Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods" Foods 10, no. 12: 2905. https://doi.org/10.3390/foods10122905

APA Style

Shimamura, Y., Inagaki, R., Oike, M., Dong, B., Gong, W., & Masuda, S. (2021). Glycidol Fatty Acid Ester and 3-Monochloropropane-1,2-Diol Fatty Acid Ester in Commercially Prepared Foods. Foods, 10(12), 2905. https://doi.org/10.3390/foods10122905

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

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