Open AccessDetermination of 3-Monochloropropanediol and Glycidol in Food Products
Author(s) -
A.I. Kozhushkevich,
E.S. Kozeicheva,
A. M. Lebedev,
Vladimir V. Ovcharenko,
A. M. Kalantaenko
Publication year - 2022
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2022.23569
Subject(s) - glycidol , chemistry , food science , hydrolysis , organic chemistry , catalysis
Due to the increasing globalization of food markets, there are evolving new challenges for maintaingfood safety. The current problem is the development of analytical methods for 3-monochloropropanediolester and glycidol ester, which are food contaminants of concern for the scientific community. Thelevels of 3-monochloropropanediol ester and glycidol ester in certain food products are controlled bythe European legislation. However, the maximum allowed concentrations and uptake limits for variousfood products are permanently revised. Therefore, we aimed to determine 3-monochloropropanediolester and glycidol ester in various food products, which may contain vegetable oils. We analyzed foodsamples obtained from local food shops, predominantly low-priced products, which are more likely tocontain vegetable oils, and adulterated milk fat. The levels of 3-monochloropropanediol ester andglycidol ester were determined indirectly by analyzing free 3-monochloropropanediol and glycidolester obtained by hydrolysis and derivatized with phenylboronic acid. Samples were analyzed byGC-MS/MS on a triple-quad mass spectrometer.