JRC scientists investigated critical steps in the indirect gas chromatographic mass spectrometric determination of fatty acid esters of monochloropropanediols (MCPDEs) and of glycidol (GEs) in various food products including edible oils and fats.
MCPDEs and GEs constitute a group of chemicals, which are formed during the processing, in particular during the refining, of crude edible oils and fats. An elevated intake of both, MCPDEs and GEs can constitute a risk to human health (EFSA 2016, JECFA 2016). These process contaminants can enter the food chain primarily via refined edible oils and fats, and may be consequently found in broad range of food commodities such as margarine and spreads, bakery products, and infant formula.
The JRC hosts the European Union Reference Laboratory (EURL) on PAHs. One of the task of the EURL is to provide National Reference Laboratory with validated, state-of-the-art and fit-for-the-purpose analytical methods for the monitoring of process contaminants in food products. Therefore, JRC scientists investigated broadly applied analytical methods for critical steps and highlighted potential pitfalls. It was found that depending of the composition of the food matrix artefact formation might occur during sample preparation, leading to biased results. Consequently, an analytical protocol was developed for remediation of this issue.
The published information will support EU official food control laboratories in the monitoring of MCPDE and GE contents in food (Commission Recommendation 2014/661/EU) and in the implementation of future legislation on maximum levels of these substances in food.
Read more in: Z. Zelinkova et al. "Assessment of critical steps of a GC/MS based indirect analytical method for the determination of fatty acid esters of monochloropropanediols (MCPDEs) and of glycidol (GEs)" Food Control 77 (2017) 65-75, doi:10.1016/j.foodcont.2017.01.024
- Data de publicação
- 29 março 2017