ASSESSMENT OF CHLORINATED PARAFFINS AS PRECURSORS OF 2- AND 3-CHLOROPROPANEDIOL ESTERS IN REFINED VEGETABLE OILS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928094" target="_blank" >RIV/60461373:22330/23:43928094 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

ASSESSMENT OF CHLORINATED PARAFFINS AS PRECURSORS OF 2- AND 3-CHLOROPROPANEDIOL ESTERS IN REFINED VEGETABLE OILS

Popis výsledku v původním jazyce

Esters of 2- and 3-chloropropanediol with fatty acids (2- and 3-MCPDEs) are a group of process-induced contaminants, occurring primarily in refined oils, fats, and products thereof. They are formed in high-temperature environment, such as vegetable oil deodorization. With regards to MCPDEs toxicity, there is a potential health concern among high consumers in younger age groups; in the worst-case scenario, infants receiving formula only may slightly exceed the safe level. (EFSA 2018). Since 2021, maximum limits for 3-MCPDEs are valid. In the recent years, considerable efforts have been made to elucidate the mechanisms of their formation including the identification of their precursors, especially chlorine donors.Previous studies have shown that, besides inorganic chlorine compounds, organochlorine compounds (present in crude oils mostly as exogenous contaminants), which decompose under elevated temperatures, can contribute to MCPDE formation. However, their structure, origin, and potential role in this process is yet to be fully understood.The aim of this study was therefore to asses the potential of one group of lipophilic environmental contaminants – chlorinated paraffins (CPs), which are unstable under elevated temperatures (dechlorination through HCl loss takes place) - to contribute to MCPDEs formation.Laboratory-scale model systems representing bleached vegetable oils contaminated with technical mixture and individual CPs were designed and subjected to constant heat treatment (230 °C for 2 hours) to simulate the deodorization process. Gas chromatography coupled to tandem mass spectrometry (GC-MS/MS) method was used for targeted analysis of total 2- and 3-MCPD content after hydrolysis. CPs were, after purification on silica cartridge, analysed by gas chromatography coupled with high resolution mass spectrometry (GC-HRMS).A substantial increase of MCPDEs levels (up to 3 times the control levels) was observed. Their formation seems to correlate very well with CPs concentration. Furthermore, the decomposition profile and individual contribution of selected CP congeners was discussed. Based on the generated data, we can conclude that processing of plant oils contaminated by CPs, might result in elevated concentrations of MCPDEs.

Název v anglickém jazyce

ASSESSMENT OF CHLORINATED PARAFFINS AS PRECURSORS OF 2- AND 3-CHLOROPROPANEDIOL ESTERS IN REFINED VEGETABLE OILS

Popis výsledku anglicky

Esters of 2- and 3-chloropropanediol with fatty acids (2- and 3-MCPDEs) are a group of process-induced contaminants, occurring primarily in refined oils, fats, and products thereof. They are formed in high-temperature environment, such as vegetable oil deodorization. With regards to MCPDEs toxicity, there is a potential health concern among high consumers in younger age groups; in the worst-case scenario, infants receiving formula only may slightly exceed the safe level. (EFSA 2018). Since 2021, maximum limits for 3-MCPDEs are valid. In the recent years, considerable efforts have been made to elucidate the mechanisms of their formation including the identification of their precursors, especially chlorine donors.Previous studies have shown that, besides inorganic chlorine compounds, organochlorine compounds (present in crude oils mostly as exogenous contaminants), which decompose under elevated temperatures, can contribute to MCPDE formation. However, their structure, origin, and potential role in this process is yet to be fully understood.The aim of this study was therefore to asses the potential of one group of lipophilic environmental contaminants – chlorinated paraffins (CPs), which are unstable under elevated temperatures (dechlorination through HCl loss takes place) - to contribute to MCPDEs formation.Laboratory-scale model systems representing bleached vegetable oils contaminated with technical mixture and individual CPs were designed and subjected to constant heat treatment (230 °C for 2 hours) to simulate the deodorization process. Gas chromatography coupled to tandem mass spectrometry (GC-MS/MS) method was used for targeted analysis of total 2- and 3-MCPD content after hydrolysis. CPs were, after purification on silica cartridge, analysed by gas chromatography coupled with high resolution mass spectrometry (GC-HRMS).A substantial increase of MCPDEs levels (up to 3 times the control levels) was observed. Their formation seems to correlate very well with CPs concentration. Furthermore, the decomposition profile and individual contribution of selected CP congeners was discussed. Based on the generated data, we can conclude that processing of plant oils contaminated by CPs, might result in elevated concentrations of MCPDEs.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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