Changes of organochlorine compounds during simulated vegetable oil refining

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of organochlorine compounds during simulated vegetable oil refining

Popis výsledku v původním jazyce

Vegetable oils and fats are an important component of human diet, with varying risk benefit ratios. Especially nowadays, a large percentage of edible oils and fats is subjected to industrial processing. However, many scientific studies have proven, that during food processing, especially oil refining in this case, process-induced contaminants may occur in the final product. The most important processing contaminants of edible fats and oils include (not only) ester-bound chlorinated contaminants. The largest share of the content of chlorinated contaminants in refined oils constitutes of esters of chloropropanediols (MCPD), to a lesser extent, esters of dichloropropanols, and other chlorinated compounds, which are currently very little researched and monitored.During our work with above mentioned compounds, a hypothesis was started regarding the possible chlorination of double bonds in unsaturated fatty acids bound in acylglycerols to form (bound) chlorinated fatty acids (CFA). Based on available literature, it is considered very likely that under the conditions of fat / oil refining, chemical changes may occur, supposing suitable chlorine donor is present, resulting not only in the formation of known chlorine-containing process contaminants such as MCPD esters, but also other potentially toxic and as yet unmonitored compounds such as CFA.The aim of this study was, therefore, to document and elucidate changes in the composition of refined vegetable oils when prepared from raw crude oil containing chlorinated paraffins (CP), potential contaminants of this commodity. Laboratory-scale model systems simulating deodoration step were prepared. A high throughput method, utilizing supercritical fluid chromatography coupled to tandem high-resolution mass spectrometry (SFC-HRMS/MS), was developed and optimized for target screening of CFA in vegetable oils and fats. The best chromatographic performance was obtained with 1-aminoanthracene (1-AA) column with methanol as a co-solvent. A nontarget analysis approach, employing ultra-high performance liquid chromatography coupled to tandem high resolution mass spectrometry (U-HPLC-HRMS/MS) and SFC-HRMS/MS methods, was used to tentatively identify markers of CP degradation and lipid species chlorination. Following our results, further efforts will be directed to researching the mechanism of CFA formation in simplified systems of individual acylgycerols.

Název v anglickém jazyce

Changes of organochlorine compounds during simulated vegetable oil refining

Popis výsledku anglicky

Vegetable oils and fats are an important component of human diet, with varying risk benefit ratios. Especially nowadays, a large percentage of edible oils and fats is subjected to industrial processing. However, many scientific studies have proven, that during food processing, especially oil refining in this case, process-induced contaminants may occur in the final product. The most important processing contaminants of edible fats and oils include (not only) ester-bound chlorinated contaminants. The largest share of the content of chlorinated contaminants in refined oils constitutes of esters of chloropropanediols (MCPD), to a lesser extent, esters of dichloropropanols, and other chlorinated compounds, which are currently very little researched and monitored.During our work with above mentioned compounds, a hypothesis was started regarding the possible chlorination of double bonds in unsaturated fatty acids bound in acylglycerols to form (bound) chlorinated fatty acids (CFA). Based on available literature, it is considered very likely that under the conditions of fat / oil refining, chemical changes may occur, supposing suitable chlorine donor is present, resulting not only in the formation of known chlorine-containing process contaminants such as MCPD esters, but also other potentially toxic and as yet unmonitored compounds such as CFA.The aim of this study was, therefore, to document and elucidate changes in the composition of refined vegetable oils when prepared from raw crude oil containing chlorinated paraffins (CP), potential contaminants of this commodity. Laboratory-scale model systems simulating deodoration step were prepared. A high throughput method, utilizing supercritical fluid chromatography coupled to tandem high-resolution mass spectrometry (SFC-HRMS/MS), was developed and optimized for target screening of CFA in vegetable oils and fats. The best chromatographic performance was obtained with 1-aminoanthracene (1-AA) column with methanol as a co-solvent. A nontarget analysis approach, employing ultra-high performance liquid chromatography coupled to tandem high resolution mass spectrometry (U-HPLC-HRMS/MS) and SFC-HRMS/MS methods, was used to tentatively identify markers of CP degradation and lipid species chlorination. Following our results, further efforts will be directed to researching the mechanism of CFA formation in simplified systems of individual acylgycerols.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10700 - Other natural sciences

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů