TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS

Н.Е.  Альжаксина*; A.B.  Dalabaev; K.Z.  Zhunussova; K.A.  Baigenzhinov; N.Zh.  Muslimov

doi:10.37884/1-2022/07

Abstract

The article discusses the groups of pollutants most commonly found in the food industry. The results of the content of pollutants in vegetable oils are also presented, which indicates a fairly wide range of concentrations of monoglycerides, diglycerides and triglycerides. Various technological parameters of the deodorization process lead to such a wide range of values and require further research and development of technologies aimed at reducing the content of these compounds. The classification of pollutants is presented, individual groups of pollutants are considered in more detail, and the main measures for the prevention and prevention of the content of pollutants in food products are given. Therefore, knowledge about impurities and pollutants in food is of great practical importance and is considered an important food safety issue. The presence of impurities in food products that have no nutritional and biological value or are completely toxic threatens human health. Thus, in order to reduce the risks associated with the consumption of these compounds, it is necessary to develop effective technological methods for reducing the content of pollutants that can be used not only in production, but also on an industrial scale. And one of the important processes of reducing the content of pollutants in vegetable oils is the improvement of the oil purification process using various solvents.

glycidyl ethers, vegetable oils, contaminants, deodorization, food products, mycotoxins, refining process, impurities

01 Introduction

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02 References

1. Cheng W.W., Liu G.Q., Wang L.Q., Liu Z.S. Glycidyl Fatty Acid Esters in Refined Edible Oils: A review on formation, occurrence, analysis, and elimination methods / Compr. Rev. Food Sci. F.- 2017.- 16(2). - P. 263-281.
2. Alexander J. Risks for human health related to the presence of 3 - and 2 monochloropropanediol (MCPD) and their fatty acid esters, and glycidyl fatty acid esters in food / J. Alexander [et al.] // EFSA Journal. - 2016. - Vol. 14, iss. 5: 4426. - P. 1-159.
3. Petrova I.A. Glicidilovye efiry zhirnyh kislot i monohlorpropandioly v pishchevoj produkcii // Konditerskoe i hlebopekarnoe proizvodstvo. - 2019. - № 11-12 (184). - S. 18-20.
4. Nesterova E.A. Problema kontaminantov processa // Otnoshenie otrasli. - 2019. - Vypusk № 5. - 217 s.
5. Pudel F. 3-MCPD - and glycidyl esters can be mitigated in vegetable oils by use of short path distillation / F. Pudel [et al.] // Eur. J. Lipid Sci. Technol. - 2015. -Vol. 118, iss. 3. - P. 396-405.
6. Nikulina A.V. Primenenie fermentativno-alkalimetricheskogo sposoba dlya identifikacii slivochnogo i pal'movogo masel / A.V. Nikulina, T.I. Parygina, T.A. Kuchmenko // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij. - 2018. - №80. - S. 240-244.
7. Custodio-Mendoza J.A., Carro A.M., Lage-Yusty M.A., Herrero A., Valente I.M., Rodrigues J.A. et al. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuff s from the Spanish market // Food Chem. - 2019. - Vol. 270. - P. 214-222.
8. Gibon V. Oil Modification: Solution of Problem for 3-MCPD / GE Mitigation // Euro Fed Lipid. - 2017. - P. 14-19.
9. Ozcagli E., Alpenunga V., Fenga S., Berktas M., Tsitsimpikou S., Wilks M.F. et a1. Effects of 3- monochloropropane-1,2-diol (3-MHPD) and its metabolites op DNA damage and repair under in vitro conditions / Food Chem Toxicol. - 2016. - 89 p.
10. Compendium of food additive specifications // FAO JEFCA Monographs. - 2016. - 992 p.
11. Gao B., Li Y., Huang G., Yu L. Fatty acid esters of 3-monochloropropanediol: a review // Annu. Rev. Food Sci. Technol. - 2019. - Vol. 10. - N 1. - P. 259-284.
12. Tiong S.H., Saparin N., Teh H.F., Ng T.L.M., Md Zain M.Z.B., Neoh B.K. et al. Natural Organochlorines as precursors of 3-monochloropropanediol esters in vegetable oils // J. Agric. Food Chem. - 2018. - Vol. 66. - N 4. - P. 999-1007.
13. Yao Y., Cao R., Liu W., Zhou H., Li Ch., Wang Sh. Molecular reaction mechanism for the formation of 3-chloropropanediol esters in oils and fats // J. Agric. Food Chem. - 2019. - Vol. 67. - N 9. - P. 2700-2708.
14. Aasa J., Vare D., Motwani H.V., Jenssen D., Tornqvist M. Quantification of the mutagenic potency and repair of glycidol-induced DNA lesions / Mutat Res Genet Toxicol Environ Mutagen. - 2016. - 805 p.

Citation Links

[1]2022. TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS. Izdenister natigeler. 1 (93) (Mar. 2022), 52–60. DOI:https://doi.org/10.37884/1-2022/07.

(1)TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS. Izdenister natigeler 2022, No. 1 (93), 52-60. https://doi.org/10.37884/1-2022/07.

TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS. (2022). Izdenister Natigeler, 1 (93), 52-60. https://doi.org/10.37884/1-2022/07

TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS. Izdenister natigeler, [S. l.], n. 1 (93), p. 52–60, 2022. DOI: 10.37884/1-2022/07. Disponível em: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/81. Acesso em: 15 sep. 2026.

“TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS”. 2022. Izdenister Natigeler, no. 1 (93) (March): 52-60. https://doi.org/10.37884/1-2022/07.

“TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS” (2022) Izdenister natigeler, (1 (93), pp. 52–60. doi:10.37884/1-2022/07.

[1]“TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS”, Izdenister natigeler, no. 1 (93), pp. 52–60, Mar. 2022, doi: 10.37884/1-2022/07.

“TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS”. Izdenister Natigeler, no. 1 (93), Mar. 2022, pp. 52-60, https://doi.org/10.37884/1-2022/07.

“TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS”. Izdenister natigeler, no. 1 (93) (March 30, 2022): 52–60. Accessed September 15, 2026. https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/81.

1.TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS. Izdenister natigeler [Internet]. 2022 Mar. 30 [cited 2026 Sep. 15];(1 (93):52-60. Available from: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/81

1.TYPES OF CONTAMINANTS AND THEIR CONTENT IN VEGETABLE OILS. Izdenister natigeler. 2022;(1 (93):52-60. doi:10.37884/1-2022/07

[1] 1. Cheng W.W., Liu G.Q., Wang L.Q., Liu Z.S. Glycidyl Fatty Acid Esters in Refined Edible Oils: A review on formation, occurrence, analysis, and elimination methods / Compr. Rev. Food Sci. F.- 2017.- 16(2). - P. 263-281.

[2] 2. Alexander J. Risks for human health related to the presence of 3 - and 2 monochloropropanediol (MCPD) and their fatty acid esters, and glycidyl fatty acid esters in food / J. Alexander [et al.] // EFSA Journal. - 2016. - Vol. 14, iss. 5: 4426. - P. 1-159.

[3] 3. Petrova I.A. Glicidilovye efiry zhirnyh kislot i monohlorpropandioly v pishchevoj produkcii // Konditerskoe i hlebopekarnoe proizvodstvo. - 2019. - № 11-12 (184). - S. 18-20.

[4] 4. Nesterova E.A. Problema kontaminantov processa // Otnoshenie otrasli. - 2019. - Vypusk № 5. - 217 s.

[5] 5. Pudel F. 3-MCPD - and glycidyl esters can be mitigated in vegetable oils by use of short path distillation / F. Pudel [et al.] // Eur. J. Lipid Sci. Technol. - 2015. -Vol. 118, iss. 3. - P. 396-405.

[6] 6. Nikulina A.V. Primenenie fermentativno-alkalimetricheskogo sposoba dlya identifikacii slivochnogo i pal'movogo masel / A.V. Nikulina, T.I. Parygina, T.A. Kuchmenko // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij. - 2018. - №80. - S. 240-244.

[7] 7. Custodio-Mendoza J.A., Carro A.M., Lage-Yusty M.A., Herrero A., Valente I.M., Rodrigues J.A. et al. Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuff s from the Spanish market // Food Chem. - 2019. - Vol. 270. - P. 214-222.

[8] 8. Gibon V. Oil Modification: Solution of Problem for 3-MCPD / GE Mitigation // Euro Fed Lipid. - 2017. - P. 14-19.

[9] 9. Ozcagli E., Alpenunga V., Fenga S., Berktas M., Tsitsimpikou S., Wilks M.F. et a1. Effects of 3- monochloropropane-1,2-diol (3-MHPD) and its metabolites op DNA damage and repair under in vitro conditions / Food Chem Toxicol. - 2016. - 89 p.

[10] 10. Compendium of food additive specifications // FAO JEFCA Monographs. - 2016. - 992 p.

[11] 11. Gao B., Li Y., Huang G., Yu L. Fatty acid esters of 3-monochloropropanediol: a review // Annu. Rev. Food Sci. Technol. - 2019. - Vol. 10. - N 1. - P. 259-284.

[12] 12. Tiong S.H., Saparin N., Teh H.F., Ng T.L.M., Md Zain M.Z.B., Neoh B.K. et al. Natural Organochlorines as precursors of 3-monochloropropanediol esters in vegetable oils // J. Agric. Food Chem. - 2018. - Vol. 66. - N 4. - P. 999-1007.

[13] 13. Yao Y., Cao R., Liu W., Zhou H., Li Ch., Wang Sh. Molecular reaction mechanism for the formation of 3-chloropropanediol esters in oils and fats // J. Agric. Food Chem. - 2019. - Vol. 67. - N 9. - P. 2700-2708.

[14] 14. Aasa J., Vare D., Motwani H.V., Jenssen D., Tornqvist M. Quantification of the mutagenic potency and repair of glycidol-induced DNA lesions / Mutat Res Genet Toxicol Environ Mutagen. - 2016. - 805 p.