GLYCIDYL ESTERS: AN UPDATED MINI-REVIEW OF ANALYTICAL METHODS (2015-2022); [Glisidil Ester: Suatu Tinjauan Terkini Ulasan Mini bagi Kaedah Analisis (2015-2022)]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Mat Shukri N.S.; Subri N.S.; Ishak S.M.; Zain N.N.M.; Miskam M.; Abdullah W.N.W.; Kamaruzaman S.; Hanapi N.S.M.; Ibrahim W.N.W.; Raoov M.; Yahaya N.
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85183885634&partnerID=40&md5=a1055192cb5ba5a129874060325b4cae

Recent issues on the presence of glycidyl ester (GE), a potentially carcinogenic compound, in food have sparked consumer worry. Fatty acid esters of glycidol pose potential food safety concerns and have been classified by IARC as a “likely human carcinogen”. They are generated during the high-temperature deodorization step. Vegetable oils consist primarily of five fatty acids, palmitic acid, linolenic acid, linoleic acid, oleic acid, and stearic acid. Palm kernel and coconut oil also contain significant quantities of lauric acid and myristic acid. These fatty acids of edible oil undergo various reactions, producing different GE. Researchers have developed a GE quantitation method called “indirect” methodology, but this method uses hydrolysis to release glycidol from GE instead of directly targeting the intact fatty acid esters. It also requires a derivatization step before gas chromatography-mass spectrometry (GC–MS) analysis. While the early methods developed to target these contaminants exclusively utilized the ‘indirect’ approach, they were critical in bringing attention to the presence of GE in oils. The factors that are highly related to GE formations include process temperature, process duration, and the presence of precursors. This paper reviews previous studies on various methods and instruments that focused on detecting GE in different matrices from 2015 to 2022. © 2023, Malaysian Society of Analytical Sciences. All rights reserved.