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Method for the simultaneous determination of esterified 3- and 2-monochloropropanediol and glycidyl fatty acid esters in food

JRC scientists have developed a suitable analytical method for the simultaneous determination of the process contaminants monochloropropanediol esters (MCPDEs) and glycidol esters (GEs) to be applied to a variety of food samples, including bread and rolls, fine bakery wares, smoked fish, fried and roasted meat, potato based snacks and fried potato products, cereal-based snacks and margarines.

There is an increasing concern about possible health risks due to the presence of MCPDEs and GEs in processed food products. Some of the compounds have been classified as potential carcinogens, and therefore tolerable daily intake levels have been established in the EU. The monitoring of these compounds in food products is challenging due to a large number of possible MCPDEs requiring advanced analytical instrumentation. Consequently, scientists from the JRC hosted European Union Reference Laboratory for Polycyclic Aromatic Hydrocarbons (PAHs) – as PAHs also belong to the group of food process contaminants - were tasked with the role to develop a rapid and fit-for-the-purpose analytical method to be applied for routine analysis in a broad variety of food.

Further information: Method for the simultaneous determination of esterified 3- and 2-monochloropropanediol and glycidyl fatty acid esters in food

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