Monitoring of monochloropropanediol esters and glycidyl esters in different types of chocolates using the modified sample preparation approach

Abstract

The vegetable fats that are added to chocolate may contain monochloropropanediol esters (MCPDE) and glycidyl esters (GE). Therefore, the main goal of this work was to assess ester levels in 62 samples of chocolates using a modified sample preparation approach. The optimisation experiments that were performed as part of this study showed that the combination of fat extraction and incorporation of bulk aminopropyl (NH2) sorbent facilitated the sample preparation process. In the case of the analysis of chocolates available on the market, only four samples did not contain any esters. The highest amount of 3-MCPDE, above 300 μg/kg, was found in filled chocolates containing mono- and diglycerides of fatty acids added as emulsifiers. The GE levels reached 123 μg/kg. The addition of vegetable fat to chocolates did not affect the ester content. MCPDE and GE were also detected in deodorised cocoa butters and lecithins for the food industry. These findings indicate that MCPDE and GE should be further monitored, as should other emulsifiers and cocoa butters.