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Levels of monochloropropane-diol and glycidyl esters in heated palm oil and assessment of their risk in the animal model

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Abstract

3-monochloropropane-1,2-diol esters (3-MCPD-Es), 2-monochloropropane-1,3-diol esters (2-MCPD-Es), and glycidyl esters (G-Es) are heat-induced pollutants that formed during the vegetable oil refining process. The current study investigated the effects of heated palm oil containing measured amounts of MCPD-Es and G-Es on rats' lipid profile, liver and kidney functions. Using gas chromatography-mass spectrometry, 3-MCPD-Es, 2-MCPD-Es, and G-Es concentrations in heated palm oil were determined at various intervals. Forty healthy male Sprague–Dawley rats (200–250 g) were divided into four groups (I to IV). Group I was fed a regular diet (negative control). Groups II, III and IV were fed a regular diet fortified with 15% (w/w) of unheated palm oil, palm oil heated at 200 °C for 15 min, and palm oil heated at 200 °C for 30 min, respectively, for 8 weeks. The rats were fed an ordinary diet with nutritional pellets and given water ad libitum. The animal groups were sacrificed, blood samples taken, and the tissues stained with hematoxylin and eosin. The results showed that 3-MCPD-Es, 2-MCPD-Es and G-Es in heated palm oil were 5.4, 3.3 and 2.1 mg kg−1 oil, respectively, and formed at the mildest tested conditions (200 °C, 30 min). Palm oil heated at 200 °C for 30 min increased liver enzymes (alanine transaminase, aspartate transaminase, and alkaline phosphatase), serum kidney functions (uric acid, urea, and creatinine) and lipid profile (plasma cholesterol, plasma triglycerides, LDL-cholesterol, and VLDL-cholesterol) while decreasing HDL-cholesterol compared to rats fed a regular diet. Histological changes occurred in the liver and kidney of rats. It could be concluded that levels of MCPD-Es and G-Es in heated palm oil may pose a potential risk to the health of consumers and need to be constantly monitored.

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Acknowledgements

The authors extend their appreciation to the Deputyship for Research & Innovation, Ministry of Education in Saudi Arabia, for funding this research work through the project number IFP22UQU4430043DSR067. The authors would like to thank the Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Detmold, Germany, for helping during the assessment of 3-MCPD.

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Authors and Affiliations

  1. Department of Oils and Fats, Agriculture Research Center Food Technology Research Institute, Giza, Egypt

    Asmaa Kandiil

  2. Biochemistry Department, Faculty of Agriculture, Benha University, Benha, 13736, Egypt

    Abdalla E. El-Hadary

  3. Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City, 22857/79, Egypt

    Rafaat M. Elsanhoty & Mahmoud A. Al-Saman

  4. Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Kingdom of Saudi Arabia

    Mohamed Fawzy Ramadan

  5. Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

    Hafsa Nour El-Din Abd El-Kader Ebrahim

  6. Department of Molecular Diagnostics and Therapeutics, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City, Sadat City, Egypt

    Mofida A. Salam Keshk

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Contributions

AK: Methodology, Investigation, Applications, Writing-review and editing. AEE-H: Formal analysis, Writing-review and editing. RME: Formal analysis, Writing-review and editing. MAA-S: Data curation, Methodology, Formal analysis, Investigation. MFR: Conceptualization, Supervision, Writing-review and editing. HNE-DAE-KE: Formal analysis, Conceptualization, Supervision, Writing-review and editing. MASK: Formal analysis, Conceptualization, Supervision, Writing-review and editing. All authors read and approved the final manuscript.

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Correspondence to Mohamed Fawzy Ramadan.

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Kandiil, A., El-Hadary, A.E., Elsanhoty, R.M. et al. Levels of monochloropropane-diol and glycidyl esters in heated palm oil and assessment of their risk in the animal model. Food Measure 18, 2639–2650 (2024). https://doi.org/10.1007/s11694-023-02343-3

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