3-MCPD and glycidol levels in edible oils and fats obtained from local markets in the Türkiye

Creative Commons License

Gündüz A. O., Ceylan M. M., Baştürk A.

GRASAS Y ACEITES, cilt.1, sa.1, ss.1-15, 2023 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 1 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.3989/gya.0333221
  • Dergi Adı: GRASAS Y ACEITES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Fuente Academica Plus, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals, DIALNET
  • Sayfa Sayıları: ss.1-15
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

In this study, it was aimed to determine 3-MCPD and glycidyl ester levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Türkiye. 3-MCPD and glycidyl ester levels were determined by the DGF (Deutsche Gesellschaft für Fettwissenschaft; German Society for Fat Science) C VI 18 (10) method. The highest levels of 3-MCPD and glycidyl esters were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these esters were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD ester levels were found in the range of 0.06-2.12 mg kg-1 in hazelnut oil, 0.16-1.69 mg kg-1 in riviera olive oils, and 0.17-1.17 mg kg-1 in margarines. The highest glycidyl esters were found in the shortenings in the range of 1.98-6.46 mg kg-1. This was followed by hazelnut oil (0.54-2.63 mg kg-1) and riviera olive oil (0.19-3.53 mg kg-1).