Gunduz, A. O.Ceylan, M. M.Basturk, A.2025-05-102025-05-1020230017-34951988-421410.3989/gya.03332212-s2.0-85164729577https://doi.org/10.3989/gya.0333221https://hdl.handle.net/20.500.14720/1015Basturk, Ayhan/0000-0001-7701-9306; Ceylan, Mehmet Murat/0000-0002-8391-1680In this study, it was aimed to determine the 3-MCPD and glycidol levels in 9 types (46 brands) of edible fat and oil offered for sale in markets located in Turkiye. 3-MCPD and glycidol levels were determined by making some modifications to the DGF C VI 18 (10) method. The highest levels of 3-MCPD and glycidol levels were detected in hazelnut oils, riviera olive oils, margarines, and shortenings. As expected, these contaminants were not observed in extra-virgin olive oils, while they were detected at low levels in fish oils. The highest 3-MCPD levels were found in the range of 0.06-2.12 mg & BULL;kg-1 in hazelnut oil, 0.16-1.69 mg & BULL;kg-1 in riviera olive oils, and 0.17-1.17 mg & BULL;kg-1 in margarines. The highest glycidol levels were found in the shortenings in the range of 1.98-6.46 mg & BULL;kg-1, followed by hazelnut oil (0.54-2.63 mg & BULL;kg-1) and riviera olive oil (0.19-3.53 mg & BULL;kg-1).eninfo:eu-repo/semantics/openAccessKeywords3-McpdEdible OilsGlycidolMargarineOlive OilArticle742Q3Q3WOS:001023218400003