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Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods
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| Zeitschriftentitel: | Comprehensive Reviews in Food Science and Food Safety |
|---|---|
| Personen und Körperschaften: | , , , |
| In: | Comprehensive Reviews in Food Science and Food Safety, 16, 2017, 2, S. 263-281 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
Cheng, Wei‐wei Liu, Guo‐qin Wang, Li‐qing Liu, Zeng‐she Cheng, Wei‐wei Liu, Guo‐qin Wang, Li‐qing Liu, Zeng‐she |
|---|---|
| author |
Cheng, Wei‐wei Liu, Guo‐qin Wang, Li‐qing Liu, Zeng‐she |
| spellingShingle |
Cheng, Wei‐wei Liu, Guo‐qin Wang, Li‐qing Liu, Zeng‐she Comprehensive Reviews in Food Science and Food Safety Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods Food Science |
| author_sort |
cheng, wei‐wei |
| spelling |
Cheng, Wei‐wei Liu, Guo‐qin Wang, Li‐qing Liu, Zeng‐she 1541-4337 1541-4337 Wiley Food Science http://dx.doi.org/10.1111/1541-4337.12251 <jats:title>Abstract</jats:title><jats:p>Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a “possible human carcinogen’’ (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil‐based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.</jats:p> Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods Comprehensive Reviews in Food Science and Food Safety |
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| title |
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_unstemmed |
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_full |
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_fullStr |
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_full_unstemmed |
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_short |
Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_sort |
glycidyl fatty acid esters in refined edible oils: a review on formation, occurrence, analysis, and elimination methods |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1111/1541-4337.12251 |
| publishDate |
2017 |
| physical |
263-281 |
| description |
<jats:title>Abstract</jats:title><jats:p>Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a “possible human carcinogen’’ (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil‐based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.</jats:p> |
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| author | Cheng, Wei‐wei, Liu, Guo‐qin, Wang, Li‐qing, Liu, Zeng‐she |
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| description | <jats:title>Abstract</jats:title><jats:p>Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a “possible human carcinogen’’ (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil‐based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.</jats:p> |
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| spelling | Cheng, Wei‐wei Liu, Guo‐qin Wang, Li‐qing Liu, Zeng‐she 1541-4337 1541-4337 Wiley Food Science http://dx.doi.org/10.1111/1541-4337.12251 <jats:title>Abstract</jats:title><jats:p>Glycidyl fatty acid esters (GEs), one of the main contaminants in processed oils, are mainly formed during the deodorization step in the refining process of edible oils and therefore occur in almost all refined edible oils. GEs are potential carcinogens, due to the fact that they readily hydrolyze into the free form glycidol in the gastrointestinal tract, which has been found to induce tumors in various rat tissues. Furthermore, glycidol has already been identified as a “possible human carcinogen’’ (group 2A) by the Intl. Agency for Research on Cancer (IARC). Therefore, significant effort has been devoted to inhibit and eliminate the formation of GEs. The aim of this review is to provide a comprehensive summary on the following topics: (i) GE occurrence data for different edible oils and oil‐based food products, (ii) precursors of GEs, (iii) factors influencing the formation of GEs, (iv) potential reaction mechanisms involving the leaving group and reaction intermediates, and (v) analytical methods, including the indirect and direct methods. More importantly, the various elimination methods for GEs in refined edible oils are being reviewed with focus on 3 aspects: (i) inhibition and removal of reactants, (ii) modification of reactive conditions, and (iii) elimination of GE products.</jats:p> Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods Comprehensive Reviews in Food Science and Food Safety |
| spellingShingle | Cheng, Wei‐wei, Liu, Guo‐qin, Wang, Li‐qing, Liu, Zeng‐she, Comprehensive Reviews in Food Science and Food Safety, Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods, Food Science |
| title | Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_full | Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_fullStr | Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_full_unstemmed | Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_short | Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| title_sort | glycidyl fatty acid esters in refined edible oils: a review on formation, occurrence, analysis, and elimination methods |
| title_unstemmed | Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods |
| topic | Food Science |
| url | http://dx.doi.org/10.1111/1541-4337.12251 |