Determination of 3 monochloropropane-1,2-diol (3-MCPD) and 1,3-Dichloropropan-2-ol (1,3-DCP) levels in edible vegetable oils: A health risk assessment for Iranian consumers

As food toxicants, 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-Dichloropropan-2-ol (1,3-DCP) are potentially carcinogenic and/or genotoxic chemicals formed during high-temperature refining of vegetable oils. We examined 45 edible vegetable oil samples (i.e. sunflower, rapeseed, corn, olive, and sesame oils) randomly collected from Iran market (3 batches x 3 brands x 5 types of vegetable oils = 45 samples) for the presence of 3MCPD and 1,3-DCP by chromatography-mass spectrometry (GC-MS). Our results showed statistically significant associations between the mean concentration of 3-MCPD and 1,3-DCP and the type of vegetable oils, while no significant differences in either chloropropanol mean level among the brands were found. Sesame and corn oils had respectively the highest and lowest mean concentration of 3-MCPD and 1,3-DCP. Based on the probabilistic scenario, Hazard Index (HI) values calculated for 3-MCPD and 1,3-DCP levels indicated no major risk (HI < 1.0) to Iranian consumers. Nonetheless, to protect the consumers, understanding the dynamics of processes that contribute to contaminants' formation, providing online real-time methods for monitoring reactions that lead to their production, developing new technologies to mitigate the occurrence of such chemicals while maintaining food safety and sensory properties, seem necessary.

Automated summary

This study analyzed the levels of 3-MCPD and 1,3-DCP in 45 edible vegetable oil samples from the Iran market. The results showed significant differences in the average concentrations of 3-MCPD and 1,3-DCP among different types of vegetable oils, but no significant differences among different brands. Sesame and corn oils had the highest and lowest average concentrations of 3-MCPD and 1,3-DCP, respectively. The calculated Hazard Index values indicated no major risk to Iranian consumers. However, it is necessary to understand the processes leading to the formation of these contaminants, develop real-time monitoring methods, and mitigate the occurrence of such chemicals while ensuring food safety and sensory properties.