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Recently, various pesticides have been employed at different stages of cultivation to protect the oil crop from insect, disease, and weed. Those pesticides, especially lipophilic ones, bio-accumulate in the oilseeds and get co-extracted into edible oils during the refining process. Hence, this study aimed to optimise an extraction method for routine pesticide multi-residue analysis in edible vegetable oil samples using gas chromatography coupled to tandem mass spectrometry (GC – MS/MS). Two parameters were optimised using a factorial design of experiment (solvent type and solvent/sample ratio). In general, the number of pesticides that conformed to our criteria (mean recovery 70–120%) increased as the solvent/sample ratio increased. Each of the three tested solvents had an advantage over the other, ethyl acetate showed the highest capability for non-polar pesticides extraction, acetonitrile had the highest sensitivity, and the ethyl acetate/acetonitrile mixture showed the highest number of pesticides with acceptable criteria. The three solvents were tested using two different cleanup sorbents (EMR, and Z-Sep), the best solvent/cleanup combination was found to be ethyl acetate/acetonitrile mixture in addition to Z-Sep. The final method was validated in accordance with the European guidelines for Analytical Quality Control and Method Validation Procedures for Pesticide Residues Analysis in Food and Feed (SANTE/11312/2021). The precision and trueness of the method were determined from recovery experiments on six replicates of spiked blank corn oil samples at 0.01, 0.025, and 0.05 mg/kg. The number of pesticides that showed accepted criteria were 130, 166, and 182 out of 222 for each spiking level respectively. [ABSTRACT FROM AUTHOR]

The application of oils in the food industry is challenging, owing to their inherent factors such as oxidation. Therefore, new technologies, such as nanoencapsulation, are being developed. Among the nanoencapsulated oils, essential oils (EO) and edible oils stand out for their high consumer demand. This review analyzes the production, characterization, stability, and market scenario of edible and EO nanoparticles applied in foods. Homogenization was found to be the most common technique for producing oil nanoparticles. Different encapsulants were used, and Tween 80 was the main emulsifier. Approximately 80% of the nanoparticles were smaller than 200 nm, and the polydispersibility index and zeta potential values were satisfactory, mainly for nanoparticles containing EO, whereas encapsulation efficiency varied based on the technique and the type of oil used. Oil nanoparticles were mainly applied on meat products. The temperatures and times used in the stability tests of foods containing oil nanoparticles varied depending on the food matrix, especially in microbiological and physicochemical analyses. Only one product with nanoencapsulated oil in its composition was found in the market. Oil nanoparticles have great potential in the development of innovative, economically viable, and sustainable techniques for producing new food products that are high in nutrition value. [ABSTRACT FROM AUTHOR]

Objectives: This study aimed to assess the contribution of edible/cooking oils and mayonnaise sauce in the severity, motor and non-motor symptoms, and risk of Parkinson's disease (PD). Methods: In this study, 120 patients with PD and 50 healthy individuals participated. The frequency and quantity of edible/cooking oils including animal and plant source oils (hydrogenated and nonhydrogenated) and mayonnaise sauce used by participants were determined using a food frequency questionnaire. The severity of PD was determined by the Unified Parkinson's Disease Rating Scale (UPDRS). Results: Patients with PD had lower use of hydrogenated plant-based oil (HPO) (p < 0.001) and animal oils (p < 0.001) but had higher use of non-hydrogenated plant-based oil (NHPO) (p < 0.001), olive oil (p = 0.02), and mayonnaise sauce (p < 0.001) compared with the healthy subjects. Use of each unit HPO reduced 4% the odds of PD (p = 0.01). The odds of PD increased 20% by each unit increase in NHPO usage (p = 0.001), 49% by olive oil (p = 0.02), and 127% by mayonnaise sauce (p = 0.004) intake. According to receiver operator characteristics curve analysis, mayonnaise sauce and NHPO had the largest area under the curve in predicting PD. Intake of animal oil was positively correlated with total score of UPDRS (p = 0.05) and motor symptoms (p = 0.04). Intake of butter was positively correlated with total score of UPDRS (p = 0.047), nonmotor aspects of experiences of daily living (p = 0.02), and motor examination (p = 0.02). Discussion: The findings indicate that high intake of HPO reduces, while high intake of NHPO, olive oil, and mayonnaise sauce increases the odds of PD. [ABSTRACT FROM AUTHOR]

Osteoarthritis (OA) is a common joint disease and has been studied extensively in recent years as no promising therapy available so far for its treatment and remains a great challenge for health care specialists. Although the identification of some major mechanisms that contribute to this disease suggests a plethora of bioactive agents in tackling the associated complications yet OA's pathophysiology is still poorly understood owing to complex mechanistic changes observed. Experimental research is now exploring a wide range of therapeutically effective agents in an effort to find a way to repair OA-related joint degeneration and halt it from getting worse. Data was acquired and reviewed from most relevant and recent studies. This review summarizes the studies that are currently available and focuses on how various unconventional functional oils affect osteoarthritis and the affected joint tissues. An analysis of the recent scientific literature allowed us to highlight the potential anti-arthritic properties of edible oils and their main constituents, which seems to suggest an interesting new potential therapeutic application. Due to eccentric nature of OA, it is necessary to concentrate initially on the management of symptoms. The evidence supporting functional oils chondroprotective potential is still accumulating, underpinning a global need for more sustainable natural sources of treatment. More clinical research that focuses on the consequences of long-term treatment, possible negative effects, and epigenetic implications is necessary to get optimistic results. However, different animal or clinical studies suggest that linolenic and linoleic fatty acids decreased chondrocyte oxidative stress, cartilage breakdown, and expression of inflammatory markers. Distinct fatty acids along with minor components of oils also reduced the generation of prostaglandins and decreased oxidative stress. Furthermore, the potential roles of the main components of edible oils and possible negative results (if any) are also reported. While no severe side effects have been reported for any edible oils. Overall, these studies identify and support the use of functional oils as an adjuvant therapy for the management of OA and as a means of symptomatic alleviation for OA patients. However, to prove the effectiveness or to draw precise conclusions, high-quality clinical trials are required. [ABSTRACT FROM AUTHOR]

Safety concerns pertaining to PAHs occurrence in agri-food commodities have been a source of great concern. Concerns have been expressed about offering additional insights on screening agri-food commodities to benefit consumers, as evidence-based study knowledge on the health risks posed by ingestion of PAHs-contaminated food by people has increased. According to research, the majority of edible oil-yielding seeds are contaminated with PAHs. These toxins of PAHs can enter the human food chain through the consumption of edible oils. At present, the control of PAHs is mainly through the optimization of the production process, and the specificity is not strong. PAHs' contamination levels varied in different edible oils depending on the type of oil, production process and oilseeds' storage conditions. In this overview, we have decisively assessed the existing data on PAH incidence, main sources, and decontamination in assorted edible oils. This review seeks to provide a comprehensive overview of existing and emerging methods/technologies for PAH determination and elimination, in order to bridge information gaps toward ensuring a green and sustainable remedial approach for PAH-contaminated in edible plant-based oils. This work summarizes the very recently published works of the last years. Abbreviations: PAHs, Polycyclic aromatic hydrocarbons; HPAHs, high Polycyclic aromatic hydrocarbons; LPAHs, low Polycyclic aromatic hydrocarbons; Nap, naphthalene; Acy, acenaphthylene; Ace, acenaphthene; Flu, fluorine; Phe, phenanthrene; Ant, anthracene; Flt, fluoranthene; Pyr, pyrene; BaA, benz[a]anthracene; Chr, chrysene; BbF, benzo[b]fluoranthene; BkF, benzo[k]flouranthene; BaP, benzo[a]pyrene; DahA, dibenz[a,h]anthracene; BghiP, benzo[g,h,i] perylene; IcdP, indeno[1,2,3-cd]pyrene; 5MC, 5-methylchrysene; BjF, benzo[j]fluoranthene; DBaiP, dibenzo[a,i]pyrene; DalP, dibenzo[a,l]pyrene; DaeP, dibenzo[a,e]pyrene; DahP, dibenzo[a,h]pyrene; GC, gas chromatography; FLD, fluorescence detector; MS, mass spectrometry; SPE, solid-phase extraction; HACA, hydrogen abstraction acetylene addition; SPMD, short path molecular distillation; TP, tocopherol; TBHQ, tert-butyl hydroquinone; PET, polyethylene, HDPE, high-density polyethylene; LDPE, low-density polyethylene. [ABSTRACT FROM AUTHOR]

Anthropogenic contaminants, as pesticides, polycyclic aromatic hydrocarbons (PAHs) and monochloropropanediols (MCPDs), have become important to be controlled in edible oils, since their regular occurrence. In fact, alerts from the Rapid Alert System for Food and Feed (RASFF) in oils normally include these compounds. From a critical point of view, tools used to control these compounds in the last 5 years will be discussed, including sample preparation, analysis and current regulations. Extraction and analysis methods will be discussed next, being liquid-liquid extraction (LLE) and QuEChERS, with or without clean-up step, as well as chromatographic methods coupled to different analyzers (mainly mass spectrometry), the most commonly used for extraction and analysis respectively. Occurrence in samples will also be reviewed and compared with the legal maximum residue limits (MRLs), observing that 4%, 20% and 60% of the analyzed samples exceed the legal limits for pesticides, MCPDs and PAHs respectively. [ABSTRACT FROM AUTHOR]

The common adulteration process in oils involves mixing low-cost and high-cost edible oils. Palm oil has been widely used as an adulterant in the Indian market. In the present work, different ratios of palm oil were mixed with high-cost edible oils such as sunflower, groundnut, coconut, and gingelly. Raman peak intensity for all edible oils individually and after mixing palm oil as an adulterant was studied using a portable Raman spectrometer. The peaks at 838 cm-1, 868 cm-1, 973 cm-1, 1077 cm-1, 1262cm-1,1300cm-1, 1438cm-1, 1655 cm-1, and 1745 cm-1 represent vibration due to the (C-C) stretching, (CH) wagging from cis (-CH=CH-), δ(=CH), skeletal C-C stretching, (CH) deformation of (CH2), scissoring vibration of CH2 group, (C=C) stretching from cis -(CH=CH-), and (C=O) stretching vibration from (RC=OOR) for sunflower oil, groundnut oil, gingelly oil, and coconut oil. An attempt has been made to detect 12.5 mL of palm oil in 100 mL of high-cost edible oil. Raman peaks disappeared while adding more than 12.5 mL of adulterate oil. The disappearance of peaks in edible oils, 973 cm-1 for sunflower oil, 970 cm-1 for groundnut oil, 1122cm-1 for coconut oil, and 1745cm-1 for gingelly oil respectively. The obtained results will be used for futuristic data analysis to directly detect adulterants in the oils. [ABSTRACT FROM AUTHOR]

The rising concern about the presence of 3-monochloropropane 1,2 diol ester (3-MCPDE) and glycidyl ester (GE) in food has prompted much research to be conducted. Some process modifications and the use of specific chemicals have been employed to mitigate both 3-MCPDE and GE. Alkalisation using NaOH, KOH, alkali metals or alkaline earth metals and post sparging with steam or ethanol and short path distillation have shown simultaneous mitigation of 51-91% in 3-MCPDE and of 13-99% in GE, both contaminants achieved below 1000 µg/kg. Some of the mitigation methods have resulted in undesirable deterioration in other parameters of the refined oil. When the processed oil is used in food processing, it results in changes to 3-MCPDE and GE. Repeated deep frying above 170 °C in the presence of NaCl and baking at 200 °C with flavouring (dried garlic and onion), resulted in increased 3-MCPDE. Repeated frying in the presence of antioxidants (TBHQ, rosemary and phenolics) decreased 3-MCPDE in processed food. The GE content in foods tends to decline with time, indicating instability of GE's epoxide ring. [ABSTRACT FROM AUTHOR]

Authenticity and adulteration detection are primary concerns of various stakeholders, such as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional approaches for authenticity and adulteration detection in edible oils are time-consuming, complicated, laborious, and expensive; they require technical skills when interpreting the data. Over the last several years, much effort has been spent in academia and industry on developing vibrational spectroscopic techniques for quality, authenticity, and adulteration detection in edible oils. Among them, Fourier transforms infrared (FT-IR) spectroscopy has gained enormous attention as a green analytical technique for the rapid monitoring quality of edible oils at all stages of production and for detecting and quantifying adulteration and authenticity in edible oils. The technique has several benefits such as rapid, precise, inexpensive, and multi-analytical; hence, several parameters can be predicted simultaneously from the same spectrum. Associated with chemometrics, the technique has been successfully implemented for the rapid detection of adulteration and authenticity in edible oils. After presenting the fundamentals, the latest research outcomes in the last 10 years on quality, authenticity, and adulteration detection in edible oils using FT-IR spectroscopy will be highlighted and described in this review. Additionally, opportunities, challenges, and future trends of FT-IR spectroscopy will also be discussed. [ABSTRACT FROM AUTHOR]

Worldwide, contamination of mycotoxins in certain aliments (including cereals, edible oil, unprocessed milk, pistachios, ginger, and other products) has, in recent years, raised serious concerns. Due to their toxicity, the maximum acceptable levels for mycotoxins are standardised and checking their occurrence in foodstuffs is essential to assure food safety and customer protection. In terms of mycotoxins detection techniques, having a series of advantages such as high sensitivity, rapidity, ease of use, and simultaneous identification of several mycotoxins, immunoassay-based methods have been significantly developed. Furthermore, on-site detection and chromatography-based techniques prepare sensitivity, accuracy, and selectivity in the determination of mycotoxins. Also, some new and modified mycotoxin compounds are identified by tandem mass spectrometric detectors. In order to organise the knowledge status, improve detection efficiency and motivate new research, this review focuses on research published in on mycotoxins detection techniques in the edible oils. [ABSTRACT FROM AUTHOR]

Lead contamination in soil due to anthropogenic activities has amplified and therefore, remediation is of prime significance due to its nonbiodegradability and toxicity effects. This study focuses on lead removal from the soil collected from a rifle range using biosurfactants produced from native microorganisms and edible oils. Native microorganisms in contaminated soil served as a source for biosurfactant production aided by edible vegetable oils such as palm oil and gingelly oil. Preliminary isolation and characterization studies indicated the presence of Pseudomonas aeruginosa that produced biosurfactant and removed lead simultaneously. Batch adsorption experiments showed 96%–99.6% of lead adsorption following Langmuir isotherm model. Lead desorption of 23.6% occurred without biosurfactant. Whereas in the presence of biosurfactants, enhanced desorption of 62.3% was observed. Of both palm oil and gingelly oil derived biosurfactants, the former reached a lead removal efficiency of 93.6% indicating the feasibility and effectiveness of the biosurfactants for contaminated site remediation. [ABSTRACT FROM AUTHOR]

This work studies the natural pigment profiles (chlorophylls and carotenoids) of Spanish Extra Virgin Olive Oils (EVOO) produced in different Spanish regions. The simultaneous qualitative and quantitative analysis of EVOO natural pigments has been performed by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) using atmospheric pressure chemical ionisation (APCI). The results showed a similar natural pigment pattern for all the analysed EVOOs, although the total pigments content differed significantly. Moreover, the chlorophyll/carotenoid ratio was close to 1, while the lutein/β-carotene ratio was higher than 1, showing that lutein is the most abundant carotenoid in the studied Spanish EVOOs. Data from multivariate statistical approach demonstrated that the olive variety does not discriminate between EVOO samples. However, they were classified based on their origin allowing good differentiation of samples from the Basque Country and Canary Islands from the rest of regions. The results of this study show the differences of the nature and pigments concentration of Spanish EVOO samples, parameters that are of significance for reliable characterisation. [ABSTRACT FROM AUTHOR]

Edible oils as important fat-rich samples have the most probability in forming of polycyclic aromatic hydrocarbons. In this research an efficient, sensitive and fast microwave-assisted extraction and dispersive liquid-liquid microextraction (MAE-DLLME) followed by gas chromatography-mass spectrometry (GC-MS) was employed for isolation and determination of PAHs in edible oil. Effective parameters for extraction procedure including type and volume of extraction and disperser solvent, microwave time, NaCl amount and pH were optimized using response surface methodology (RSM) based on central composite design (CCD). In microwave procedure, PAHs extracted from oil sample with acetonitrile/acetone (50:50) and methanolic KOH in two steps. In microextraction stage, mixture of ethanol (disperser solvent), tetrachloroethylene (extraction solvent) and biphenyl (internal standard) was rapidly injected into the sample solution. After performing phase separation, sedimented phase was analyzed by GC-MS. For proposed method, the calibration curve was obtained in the range of 2–500 ng mL−1 with correlation coefficient (R2) 0.9346 to 0.9978. Enrichment factors were between 81 and 124 for PAHs and repeatability as relative standard deviations (RSDs) were 5.2% to 9.1% for all PAH compounds at a concentration of 10 ng mL−1. Limits of detection (LODs) and limits of quantitation (LOQs) were obtained in the range of 0.2–2.7 ng mL−1 and 0.6–9.1 ng mL−1, respectively. Comparison of this method with other analytical method showed that MAE-DLLME coupled with GC-MS is a powerful method for detecting PAHs in complex matrices. The validated method was applied for the determination of PAHs in real edible oil samples and acceptable results were obtained. [ABSTRACT FROM AUTHOR]

A method has been developed for the rapid, specific, accurate, precise and sensitive determination of glufosinate, glyphosate and its major metabolite, aminomethylphosphonic acid, in edible oils, by liquid chromatography coupled to tandem mass spectrometry. Oils were extracted with acidified water (1% formic acid), and the extracts were directly injected into an LC using a Hypercarb column as the stationary phase. The analytes were eluted by a mobile phase of methanol and water containing 1% acetic acid, and they were ionised by electrospray ionisation in negative ion mode. The method was validated and limits of quantification ranged from 5 μg kg−1 (aminomethylphosphonic acid) to 10 μg kg−1 (glyphosate and glufosinate). Three concentrations (10, 50 and 100 μg kg−1) were selected to perform recovery studies. Mean recoveries ranged from 81.4% to 119.4%. Intra and inter-day precision were lower than 19%. Different edible oils were analysed, and no residues of the studied herbicides were detected above limits of quantification. [ABSTRACT FROM AUTHOR]

Headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) analysis combined with ‘relative odour activity value (ROAV)’ was used to monitor changes in key volatile compounds in peanut oil, soybean oil, rapeseed oil, and linseed oil during ambient storage. Volatile composition and oxidation process were compared among edible oil samples. The differences in the volatile contents of edible oils led to their characteristic flavour. Aldehydes featured a relatively high content and low odour threshold and mainly contributed to the flavour of edible oils. The key flavour compounds included pentanal, hexanal, octanal, nonanal, trans-2-heptenal, and benzaldehyde, which are important oxidative degradation products of oleic acid and linoleic acid. The formation of key volatile oxidation compounds was affected by different oxidation processes during ambient storage. Certain aldehydes increased with oxidation level, whereas other aldehydes initially increased then decreased. Correlation analysis showed that the concentrations of several volatile compounds progressively increased during oxidation. The key volatile oxidation compounds formed during oil storage at ambient temperature are partly different from those generated at high temperatures. Volatile oxidation compounds can be a marker for monitoring the oxidation degree of edible oils during ambient storage. [ABSTRACT FROM AUTHOR]

3-Monochloropropane-1,2-diol (3-MCPD) is a heat-induced food contaminant that has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD, including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects, and future research perspectives. So far, 3-MCPD was determined in its free and bound form in thermally treated foods, edible oils and fats, and infant foods including human breast milk. Contaminants in infant foods and human breast milk were highlighted in this paper as a serious problem as they can pose a potential hazard for infants. The analytical approach of 3-MCPD determination has been modified for over a decade. Nowadays, the method based on determining the derivative of this compound by using gas chromatography and mass spectrometry is widely used. However, there is still a big need for developing new methods that would produce repeatable results. Some of the toxicologic aspects associated with 3-MCPD still remain unknown. A number of studies on the carcinogenicity and genotoxicity of 3-MCPD were carried out on rodents; however, no clinical studies on humans have been reported so far. Moreover, both detrimental effect on kidneys and antifertility activity have been widely reported. The knowledge of 3-MCPD absorption into body fluids and tissues and its metabolic pathways is based on sometimes conflicting data derived from different studies. In conclusion, although a lot of research has been carried out on 3-MCPD, there is still a need for further research in this area. [ABSTRACT FROM PUBLISHER]

There is a lack of information regarding the occurrence and content of contamination of polycyclic aromatic hydrocarbon (PAH) in edible vegetable oils and oilseeds used for oil production in China. By combining the advantages of ultrasound-assisted extraction, low temperature separation and silica SPE purification, a method for the determination of the USEPA, 16 PAHs was developed based on GC-MS to fill this gap. The method recoveries for oils and oilseeds were 84.4–113.8% and 84.3–115.3%, respectively. The LODs and LOQs for 16 PAHs were ranged from 0.06–0.17 and 0.19–0.56 μg kg–1, respectively. Based on the established method, PAH concentrations in 21 edible oils and 17 oilseeds were determined. Almost all the PAHs were found in all the samples tested, especially the light PAHs (LPAHs). Three oil samples exceeded the maximum level of 10 μg kg–1for BaP set by China. However, five and six oil samples, respectively, exceeded the maximum limits of 2 and 10 μg kg–1set for BaP and PAH4 by the European Union. The concentrations of PAH16 in oilseed samples were 1.5 times higher than corresponding oil samples. The relationships between PAH4 and PAH8, PAH4 and PAH16 as well as PAH8 and PAH16 indicates that PAH4 is a sufficient surrogate for the contamination level of PAHs in edible oils when compared with PAH8. [ABSTRACT FROM PUBLISHER]

A method for simultaneous determination of 12 priority phthalates, adipate and polycyclic aromatic hydrocarbons (PAHs) in edible oils by isotope dilution-gas chromatography–mass spectrometry (ID-GC–MS) was developed for fast, accurate and trace analysis. The extraction and clean-up procedures were optimised, and using stable isotope-labelled internal standards for each analyte, relative standard deviations (RSDs) of 0.92–10.6% and spiked sample recoveries of 80.6–97.8% were obtained. Limits of detection for PAHs were in the range of 0.15–0.77 µg/kg and those for phthalates were in the range of 4.6–10.0 µg/kg. The calibration curves exhibited good linearities with regression coefficients ofR2 ≥ 0.99. Twelve edible oils were examined to evaluate the efficiency of this method. Among the 12 analytes, dibutyl phthalates (DBP), diethylhexyl phthalates (DEHP), diethylhexyl adipate (DEHA), benzo[a]anthracene (B[a]A), chrysene (Chry) and benzo[b]fluoranthene (B[b]F) were detected in the range of 1.17–806 µg/kg. [ABSTRACT FROM PUBLISHER]

Traditional solvents are generally volatile organic compounds, harmful for health and environment. Among these solvents, n-hexane is the most recommended solvent for Soxhlet extraction of fatty acids. It is obtained from the petroleum industry and classified as very hazardous. Due to the new drive in the environment protection, such a solvent has to be avoided as much as possible. Therefore, there is increasing interest in new green solvents resulting from renewable raw materials. In this context, the aim of the present study is to investigate the possibility of using alpha-pinene as a substitute solvent to n-hexane for Soxhlet extraction of fatty acids of food products. The results obtained with the two solvents were comparable; however, in addition to being a bio-solvent resulting from renewable raw materials, the efficiency of extracting the fatty acids and a high recycling rate of alpha-pinene make it more interesting, more reliable and safer for the environment. [ABSTRACT FROM AUTHOR]

The use of vegetable oils as an alternative fuel for diesel engines is accelerated by the energy crisis due to depletion of resources and increased environmental problems. A consistent supply of feedstock is being faced as a major challenge by the biodiesel production industry. In this article, different edible and non-edible feedstock sources for biodiesel production were compared based on their properties, availability, oil content, and, particularly, yield per hectare. Also, the greenhouse gas emissions from diesel and biodiesel during production and operation, and the possible emission reduction for pure biodiesel and biodiesel blend were compared. Further, the mandatory blending policy is also discussed to understand the potential of biodiesel requirement. The vegetable oil can be chosen based on non-edibility nature, higher yield, better property, perennial continuous yield for many years, such as from tree and direct use without esterification. This review is useful to refer the various properties and yields of biodiesel feed stocks. [ABSTRACT FROM PUBLISHER]

A new, direct analytical method for the determination of 3-chloro-1,2-propanediol fatty acid esters (3-MCPD esters) was developed. The targeted 3-MCPD esters included five types of monoester and 20 types of diester. Samples (oils and fats) were dissolved in a mixture of tert-butyl methyl ether and ethyl acetate (4:1), purified using two solid-phase extraction (SPE) cartridges (C18 and silica), then analysed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Five monoesters and five diesters with the same fatty acid group could be separated and quantified. Pairs of 3-MCPD diesters carrying the same two different fatty acid groups, but at reversed positions (sn-1 and sn-2), could not be separated and so were expressed as a sum of both compounds. The limits of quantification (LOQs) were estimated to be between 0.02 to 0.08 mg kg−1, depending on the types of 3-MCPD ester. Repeatability expressed as relative standard deviation (RSDr%) varied from 5.5% to 25.5%. The new method was shown to be applicable to various commercial edible oils and showed levels of 3-MCPD esters varying from 0.58 to 25.35 mg kg−1. The levels of mono- and diesters ranged from 0.10 to 0.69 mg kg−1 and from 0.06 to 16 mg kg−1, respectively. [ABSTRACT FROM AUTHOR]

Recently, fatty acid esters of monochloropropanediol (MCPD) and that of glycidol have been reported in refined edible oils. Since then a wealth of research has been published on the factors influencing the formation of these contaminants in foods. It can be noted that the predominant precursors in a given matrix will not necessarily be the same as in other matrices. Further, proven relationships in the past between precursors responsible for free MCPD or free glycidol formation will not necessarily be valid for their fatty acid-esterified counterparts. This review attempts to summarise the current status of the literature as it pertains to the reasons surrounding the manifestation of MCPD esters and glycidyl esters in oils and fats. Recent efforts to mitigate the levels of these contaminants were highlighted and put into the context of their respective reaction matrices. As more accurate occurrence data for MCPD esters and glycidyl esters in other foods are collected, more targeted mitigation experiments can be formulated with respect to the reaction matrices under investigation. [ABSTRACT FROM AUTHOR]

The present review describes the application of luminescent methods in the analysis of edible oils without any pretreatment such as extraction prior to analysis. Emphasis has been given to applications of chemiluminescence and fluorescence assays for determining quality parameters of edible oils, such as oxidative stability, antioxidant activity, and lipid hydroperoxides content, as well as classification or adulteration of vegetable oils. [ABSTRACT FROM AUTHOR]

Macadamia (Macadamia integrifolia) edible oil for the food industry was studied as a high-quality option regional industrialization, satisfying the Official Mexican Standards. Physicochemical features of Macadamia oil, including fusion point, density, moisture, volatile matter, saponification index, ester index, acidity index, impurities, rancidity and crude protein, were characterized. Gas chromatography showed high levels of total monounsaturated fatty acids content (75.15%), low levels of polyunsaturated fatty acids (2.0%), saturated fatty acids content was 16,77% and the remaining 6,06% of fatty acids was unidentified. El aceite comestible de Macadamia para la industria alimentaria se estudio con el proposito de industrializar este recurso oleaginoso, satisfaciendo los estandares establecidos en las Normas Oficiales Mexicanas. Se determinaron las caracteristicas fisicoquimicas del aceite de Macadamia: punto de fusion, densidad, humedad, materia volatil, indice de saponificacion, indice de ester, indice de acidez, impurezas, rancidez y proteina cruda. La cromatografia de gases mostro altos niveles de contenido de acidos grasos monoinsaturados (75,15%), bajos niveles de acidos grasos poliinsaturados (2,0%), el contenido de acidos grasos saturados fue de 16,77% y el 6.06% restante de acidos grasos no fue identificado. [ABSTRACT FROM AUTHOR]

A gas chromatography-mass spectrometry (GC-MS) method was developed for the analysis of 15 polycyclic aromatic hydrocarbons (PAHs) highlighted as carcinogenic by the Scientific Committee on Food (SCF) plus benzo[c]fluorine (recommended to be analysed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA)) in fat-containing foods such as edible oils and smoked meat products. This method includes accelerated solvent extraction (ASE) and the highly automated clean-up steps gel permeation chromatography (GPC) and solid-phase extraction (SPE). Using a VF-17ms GC column, a good separation of benzo[b]fluoranthene, benzo[j]fluoranthene and benzo[k]fluoranthene was achieved. Furthermore, the six methylchrysene isomers and the PAH compounds with a molecular weight of 302 Daltons in fat-containing foods attained a better chromatographic separation in comparison with a 5-ms column. The reliability of the analytical method for edible oils was demonstrated by the results from a proficiency test. Measurements with GC-high-resolution mass spectroscopy (HRMS) and gas chromatography-mass selective detection (GC-MSD) led to comparable results. A survey of the 16 PAHs in 22 smoked meat products showed concentrations in the range kg-1. The median concentration for benzo[a]pyrene was below 0.15 µg kg-1. [ABSTRACT FROM AUTHOR]

3-Mono-chloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in food in its free (diol) form as well as in an esterified (with fatty acids) form. Using a simple intestinal model, it was demonstrated that 3-MCPD monoesters and 3-MCPD diesters are accepted by intestinal lipase as substrates in vitro. Under the chosen conditions, the yield of 3-MCPD from a 3-MCPD monoester was greater than 95% in approximately 1 min. Release from the diesters was slower, reaching about 45, 65 and 95% of 3-MCPD after 1, 5 and 90 min of incubation, respectively. However, in human, the hydrolysis of 3-MCPD esters is unlikely to release 100% as 3-MCPD, as triglycerides and phospholipids are hydrolysed in the intestine liberating 2-monoglycerides. Assuming a similar metabolism for 3-MCPD esters as that known for acylglycerols in humans in vivo, the de-esterification in positions 1 and 3 would thus be favoured by pancreatic lipases. Therefore, 3-MCPD, and 3-MCPD-2 monoesters would be released, respectively, from the 1-/3-monoesters, and the diesters potentially present in food. Hence, information on the exact amounts of the partial fatty acid chloroesters, i.e. 3-MCPD mono- and diesters, is important to assess the contribution of foods to the bioavailability of 3-MCPD. Therefore, a rapid method for the determination of the ratio of 3-MCPD monoesters to diesters in fats and oils was developed using gas chromatography-mass spectrometry (GC-MS) and isotopically labelled 3-MCPD esters as internal standards. The analysis of 11 different samples of fat mixes typically employed in food manufacturing demonstrated that a maximum of about 15% of the total amount of 3-MCPD bound in esters is present in the monoesterified form. The potentially slower release of 3-MCPD from 3-MCPD diesters, and the mono- to diesters ratio suggest that 3-MCPD esters may in fact contribute only marginally to the overall dietary exposure to 3-MCPD. Further work on the bioavailability, metabolism and possible toxicity of chloroesters per se is warranted. [ABSTRACT FROM AUTHOR]

A series of 25 virgin and refined edible oils, obtained from retailers, was analyzed for levels of free 3-chloropropane-1,2-diol (3-MCPD) and 3-MCPD released from esters with higher fatty acids (bound 3-MCPD). Oils containing free 3-MCPD ranging from <3 µg kg-1 (LOD) to 24 µg kg-1. Surprisingly, bound 3-MCPD levels were much higher and varied between <100 (LOD) and 2462 µg kg-1. On average, virgin oils had relatively low levels of bound 3-MCPD, ranging from <100 (LOD) to <300 µg kg-1 (LOQ). Higher levels of bound 3-MCPD were found in oils from roasted oilseeds (337 µg kg-1) and in the majority of refined oils (<300–2462 µg kg-1), including refined olive oils. In general, it appears that the formation of bound 3-MCPD in oils is linked to preliminary heat treatment of oilseeds and to the process of oil refining. Analysis of unrefined, de-gummed, bleached, and deodorized rapeseed oil showed that the level of bound MCPD decreased during the refining process. However, additional heating of seed oils for 30 min at temperatures ranging from 100 to 280°C, and heating at 230°C (260°C) for up to 8 h, led to an increase in bound 3-MCPD levels. On the other hand, heating of olive oil resulted in a decrease in bound 3-MCPD levels. For comparison, fat isolated from salami was analyzed for intact fatty acid esters of 3-MCPD. This fat contained bound 3-MCPD at a level of 1670 µg kg-1 and the fatty acid esters of 3-MCPD mainly consisted of 3-MCPD diesters; monoesters of 3-MCPD were present in smaller amounts. The major types of 3-MCPD diesters (about 85%) were mixed diesters of palmitic acid with C18 fatty acids (stearic, oleic, linoleic acids). These diesters were followed by 3-MCPD distearate (11%) and 3-MCPD dipalmitate (4%). Generally, very little 3-MCPD existed as the free compound (31 µg kg-1). [ABSTRACT FROM AUTHOR]

A membrane process offers several advantages over the conventional method of oil refining. Conceptually, membranes could be used in almost all stages of processing. In the present review, various attempts made by the researchers towards degumming, dewaxing, deacidifying, and decolorizing edible oils using membrane technology with and without using solvents have been discussed. Attempts made with UF and nonporous membranes have demonstrated the ability of these membranes to separate phospholipids from undiluted and hexane-diluted oils and a high oil flux was obtained with UF membranes in hexane-diluted oils. MF membranes were very effective for dewaxing undiluted oils while UF membranes were effective in dewaxing hexane-diluted oils without a precooling step. Deacidification was successful only with either addition of an alkali followed by membrane filtration or by following an indirect route of selective solvent extraction of FFA followed by membrane separation. Consistent color reduction in terms of pigments (chlorophyll and xanthophylls) and other instrumental measurements (Lovibond and visible spectra) could be achieved only with nonporous membranes. Interestingly, these membranes did not have selectivity for alpha-and beta-carotenes. UF membranes are best suited for degumming and dewaxing applications, while nonporous membranes appear to be a better choice for achieving simultaneous degumming, dewaxing, and decolorization of oils. Hexane-dilution improved the oil flux of nonporous membranes by one order of magnitude, but further improvement is desirable for industrial adoption. [ABSTRACT FROM AUTHOR]

Density and ultrasonic velocity at a frequency of 3&ThickSpace;MHz and in the temperature range 298–333&ThickSpace;K are measured in some of the refined and unrefined edible oils, namely coconut oil, castor oil, sunflower oil, kardi (safflower oil) and groundnut oil, which are predominantly used in south India. Velocity has been observed to be decreasing with temperature nonlinearly in some oils in the temperature range studied. This is in agreement with others' observations made in different oils and fats. Velocity change with temperature is attributed to change in intermolecular distance with temperature and the nature of variation depends on the internal molecular dynamics. Density of all the oils has been found to be decreasing with temperature. Various physical parameters such as specific volume, molar sound velocity, adiabatic compressibility, molar compressibility and intermolecular free length have been estimated using measured data on velocity and density. [ABSTRACT FROM AUTHOR]

Bleaching earth (dried, powdered, bentonite-montmorillonite clay) is commonly used as a processing aid in edible oil refinement. Used bleaching earth may be incorporated into animal feed indirectly, for example because it is included into seed meal, or directly (e.g., as a binding agent). Control must be demonstrated to ensure that the levels of polychlorinated dibenzo- p -dioxins (PCDDs) and dibenzofurans (PCDFs) in feed ingredients do not infringe European Community regulations. The low legislative action level assigned is analytically challenging and may be at or below the limits of quantification achievable by many laboratories. A statistical comparison (following the IUPAC/ISO/AOAC protocol) was made of analyses of PCDDs and PCDFs in selected bleaching earth samples by laboratories from Europe and the USA to assess the comparability of data. Of 19 sets of results submitted by laboratories for replicate samples, 11 demonstrated acceptable agreement. [ABSTRACT FROM AUTHOR]

This paper summarizes the application of stoichiometric analytical approaches to quantitative IR analysis and describes the development of a rapid and sensitive Fourier transform infrared (FTIR) method using such an approach for the determination of low levels ( 2 transmission flow cell, and ratioing this spectrum against that of the NaHNCN/methanol solution. The concentration of FFA salts is determined from the resulting differential spectrum by measurement of the v (COO - ) absorbance at 1573 cm -1 relative to a reference wavelength of 1820 cm -1 . A calibration spanning the range 0–0.1% FFA (expressed as oleic acid) was devised by gravimetric addition of a defined, pure fatty acid to an acid‐free oil. Validation of the method by standard addition of palmitic acid to a variety of oils yielded an overall standard error of [ABSTRACT FROM AUTHOR]

Chromatographic and spectroscopic methods used for the detection and quantification of triacylglycerol (TAG) species present in less common edible vegetable oils (almond, hazelnut, pumpkin seed, safflower, sesame, walnut, and wheatgerm oils) are reviewed. For these oils, as well as for thistle oil and high-oleic sunflower oil, for which no data exist on their TAG composition, both high-performance liquid chromatography (HPLC) and gas chromatography (GC) chromatographic plus spectrometric techniques have also been performed. Triacylglycerol comparison of the data found in the literature is also presented. Five fatty acyl moieties (palmitoyl-, stearoyl-, oleoyl-, linoleoyl-, and linolenoyl-) are found to mainly contribute to the formation of TAG species of the aforementioned edible vegetable oils, whereas six more (palmitoleoyl-, arachidoyl-, gadoleoyl-, heptadecenoyl-, margaroyl-, and erucoyl-) are reported as minors. Only 19 to 33 TAG make up the mass of these oils. These TAG are also found in most common edible oils, thus indicating a“uniformity” in the minor and main TAG composition of edible vegetable oils. Trioleoyl-glycerol predominates in almond (13.3–48.6%), hazelnut (35.3–57.9%), and high oleic sunflower (44.2% and 52.9%) oils, trilinoleoyl-glycerol in safflower (40.1–49.7%), thistle (36.9% and 46.0%), walnut (25.9–38.1%), and wheatgerm (15.7–33.0%) oils. Sesame and pumpkin seed oils are rich in dioleoyl-linoleoyl-glycerol (5.9–17.5%, 9.5% and 18.6%, respectively) and oleoyl-dilinoleoyl-glycerol (8.0–18.7% and 12.8–21.1%, respectively). [ABSTRACT FROM AUTHOR]

The chromatographic, spectrophotometric, and spectroscopic methods used for detection, identification, and quantification of the triglyceride (TG) species present in common edible vegetable oils are reviewed. The TG species identified in each kind of oil and their percentage distributions reported in literature are presented in tabular form. Data on oils from the following 10 sources are reviewed: corn, cottonseed, grapeseed, linseed, olive, palm, peanut, rapeseed, soybean, and sunflower. The number of TG species identified in these vegetable oils ranged from 20 (grapeseed oil (GR)) to 79 (peanut oil (PN)), with six (GR) to 13 (PN) different fatty acyl moieties contributing to their molecular structures. The quantitative levels reported ranged from traces (below 0.1%) to 49.7% (trilinolenin in linseed oil) and 54.6% (triolein in olive oil), respectively. The highest mean values (30-35%) correspond to four predominant TG species (dipalmitoylolein, trilinolein, trilinolenin, and triolein). [ABSTRACT FROM AUTHOR]