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

A.O. Gündüz; M.M. Ceylan; A. Baştürk

doi:10.3989/gya.0333221

Autores/as

A.O. Gündüz Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yil University https://orcid.org/0000-0002-8056-6789
M.M. Ceylan Department of Food Engineering, Faculty of Engineering, Igdir University https://orcid.org/0000-0002-8391-1680
A. Baştürk Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yil University https://orcid.org/0000-0001-7701-9306

DOI:

https://doi.org/10.3989/gya.0333221

Palabras clave:

3-MCPD, Aceites comestibles, Aceite de oliva, Glicidol, Margarina

Resumen

En este estudio, el objetivo fue determinar los niveles de 3-MCPD y glicidol en 9 tipos (46 marcas) de grasas y aceites comestibles ofrecidos a la venta en mercados ubicados en Turquía. Los niveles de 3-MCPD y glicidol se determinaron haciendo algunas modificaciones al método DGF C VI 18 (10). Los niveles más altos de 3-MCPD y glicidol se detectaron en aceites de avellana, aceites de oliva riviera, margarinas y mantecas. Como era de esperar, estos contaminantes no se observaron en los aceites de oliva virgen extra, mientras que se detectaron en niveles bajos en los aceites de pescado. Los niveles más altos de 3-MCPD se encontraron en el rango de 0,06-2,12 mg·kg^-1 en aceite de avellana, 0,16-1,69 mg·kg^-1 en aceites de oliva riviera y 0,17-1,17 mg·kg^-1 en margarinas. Los niveles más altos de glicidol se encontraron en las mantecas en el rango de 1,98-6,46 mg·kg^-1. Le siguieron el aceite de avellana (0,54-2,63 mg·kg^-1) y el aceite de oliva riviera (0,19-3,53 mg·kg^-1).

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Citas

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