ReviewCurrent research in food science2021
A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes.
Review in Current research in food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 54 citations in OpenAlex.
- Characterization and quantitation of urinary metabolites of 2-monochloropropane-1,3-diol (2-MCPD) in Wistar rats.Archives of toxicology · 2026Article
- Dietary and Formulation Potential of Natural Oils and Fats in Ocular Health and Disease: Mechanisms, Evidence, and Future Directions.Nutrients · 2026Review
- Review
- From Environmental Concentrations to Individual Inhalation: Analysis of Exposure Differences to PMToxics · 2026Article
- Article
- Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes.Food science & nutrition · 2026Article
- Salty crackers enriched with cricket (Food chemistry: X · 2025Article
- Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.Food chemistry: X · 2025Article
- Investigating the Thermal Stability of Omega Fatty Acid-Enriched Vegetable Oils.Foods (Basel, Switzerland) · 2024Article
- Chloropropanols and Their Esters in Food: An Updated Review.Foods (Basel, Switzerland) · 2024Review
- Occurrence of 3-monochloropropane-1,2-diol and glycidyl esters in artisanal vegetable edible oils.Heliyon · 2024Article
- What Are We Eating? Surveying the Presence of Toxic Molecules in the Food Supply Chain Using Chromatographic Approaches.Molecules (Basel, Switzerland) · 2024Review
- Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore.Foods (Basel, Switzerland) · 2023Article
- Article
- Apigenin and its octoic acid diester attenuated glycidol-induced autophagic-dependent apoptosis via inhibiting the ERK/JNK/p38 signaling pathways in human umbilical vein endothelial cells (HUVECs).Current research in food science · 2023Article
- The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation.
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