3-MCPD esters are a group of food processing induced toxicants. Formation of 3-MCPD esters was investigated using monostearin under a high temperature and low moisture condition. Electron spin resonance (ESR), quadrupole-time of flight (Q-TOF) MS and MS/MS were performed to examine the hypothesis of a free radical mediated formation mechanism. Different metallic chloride, including KCl, CaCl2, NaCl, MgCl2, AlCl3, CuCl2, MnCl2, SnCl2, ZnCl2 and FeCl3, were selected as chlorine donors to evaluate the effects of different cations on 3-MCPD esters and glycidyl ester formation at 120°C and 240°C using UPLC-Q-TOF MS measurements. Our results indicated iron(III) could catalyze the formation of 3-MCPD mono- and di-ester from MSG. In addition, selected factors were evaluated for their effects on thermal decomposition of 3-MCPD mono-esters. The results of this study may be used in reducing the level of 3-MCPD esters in vegetable oil and related food products.

Formation of 3-MCPD fatty acid esters from monostearin and thermal decomposition of 3-MCPD mono-fatty acid ester

251st National Meeting (2016)

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