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dc.contributor.authorKamikata, Kamille-
dc.contributor.authorVicente, Eduardo-
dc.contributor.authorArisseto-Bragotto, Adriana Pavesi-
dc.contributor.authorMiguel, Ana Maria Rauen de Oliveira-
dc.contributor.authorMilania, Raquel Fernanda-
dc.contributor.authorTfounia, Silvia Amelia Verdiani-
dc.date.accessioned2019-09-17T14:17:31Z-
dc.date.available2019-09-17T14:17:31Z-
dc.date.issued2019-01-
dc.identifier.citationFood Control, v. 95, p.135-142, jan. 2019.pt_BR
dc.identifier.issn0956-7135-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/30-
dc.description.abstract3-MCPDE (3-monochloropropane-1,2-diol esters), 2-MCPDE (2-monochloropropane-1,3-diol esters) and GE (glycidyl esters) are heat-induced contaminants that are formed during the refining of vegetable oils under high temperatures, mainly during the deodorization step. Samples commercialized as extra virgin olive oils (EVOO), olive oils and oil blends (n=76) were analysed for 3-MCPDE, 2-MCPDE and GE. A possible correlation with the identity and quality parameters established for olive oils was also evaluated. Concentrations of 3-MCPDE, 2- MCPDE and GE ranged from not detected to 1.16 mg/kg, not detected to 0.58 mg/kg and not detected to 1.98 mg/kg in EVOO, respectively. Samples commercialized as olive oil presented levels ranging from 0.28 to 3.77 mg/kg for 3-MCPDE, 0.17–1.91 mg/kg for 2-MCPDE and not detected to 1.88 mg/kg for GE. For oil blends, 3-MCPDE levels were from 0.18 to 0.61 mg/kg, 2-MCPDE were from not detected to 0.25 mg/kg and GE from 0.31 to 1.84 mg/kg. As the processing of EVOO does not require the use of high temperatures, these esters were not expected at quantifiable levels in these products, indicating that they were probably adulterated with the addition of some type of refined oil. According to this study, analysis of 3-MCPDE, 2-MCPDE and GE may also be used as a complementary indicator of adulteration of EVOO.pt_BR
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsFechado-
dc.subject3-Mcpd Esterspt_BR
dc.subject2-MCPD esterspt_BR
dc.subjectGlycidyl esterspt_BR
dc.subjectExtra virgin olive oilpt_BR
dc.subjectOil blendpt_BR
dc.titleOccurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameterspt_BR
dc.typeArticlept_BR
dc.date.monthofcirculationJan.-
dc.description.volumev. 95-
dc.identifie.doihttps://doi.org/10.1016/j.foodcont.2018.07.051-
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