Esters of 3-chloropropane-1,2-diol in foodstuffs

Svejkovska, Blanka; Novotný, Ondřej; Divinova, Veronika; Réblová, Z.; Doležal, Marek; Velı́šek, J.

doi:10.17221/3423-cjfs

Cited by 151 publications

(97 citation statements)

References 15 publications

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“…A very high concentration of bound 3-CPD in French fries (6100 µg/kg) was reported by Svejkovská et al (2004), while Zelinková et al (2009b) found bound 3-CPD concentrations at the level of 100-258 µg/kg and Hamlet and Asuncion (2009) found concentrations of 35-397 µg/kg. The content of bound 3-CPD in crisps was 48-1186 µg/kg (Hamlet & Asuncion 2009) and 229-1008 µg/kg (Zelinková et al 2009b), respectively.…”

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confidence: 84%

3-Chloropropane-1,2-diol fatty acid esters in potato products

Ilko¹,

Zelinková²,

Doležal³

et al. 2011

Czech J. Food Sci.

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Ilko V., Zelinková Z., Doležal M., Velíšek J. (2011): 3-Chloropropane-1,2-diol fatty acid esters in potato products. Czech J. Food Sci., 29: 411-419.The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (< 3 μg/kg) or under the limit of quantification (< 9 μg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 μg/kg) and seven samples of potato crisps (10.4-46.2 µg/kg). Low concentrations of bound 3-CPD were present in raw potatoes (2 μg/kg), potato flakes (18 µg/kg), mashed potatoes (38 µg/kg) and potato dumplings (10-13 µg/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27-64 µg/kg, in fried French fries its content was 100-258 µg/kg. In potato crisps, the bound 3-CPD amount was 98-2201 µg/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.

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confidence: 84%

3-Chloropropane-1,2-diol fatty acid esters in potato products

Ilko¹,

Zelinková²,

Doležal³

et al. 2011

Czech J. Food Sci.

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“…w postaci mono-lub diestrów kwasów tłuszczowych. Podawane są przykłady żywno-ści, w której estry 3-MCPD z kwasami tłuszczowymi występują w stężeniu kilku lub nawet kilkuset razy większym niż wolny 3-MCPD [70]. Wprowadzono termin "chloropropanodiole związane" [70], np.…”

Section: Estry Chloropropanoli I Chloropropanodioliunclassified

“…Podawane są przykłady żywno-ści, w której estry 3-MCPD z kwasami tłuszczowymi występują w stężeniu kilku lub nawet kilkuset razy większym niż wolny 3-MCPD [70]. Wprowadzono termin "chloropropanodiole związane" [70], np. 3-MCPD związany, oznaczany jako 3-MCPD-E (E -od ester) czy 3-MCPD-PP lub 3-MCPD-O, co oznacza odpowiednio: dipalmitynian lub oleinian 3-MCPD.…”

Section: Estry Chloropropanoli I Chloropropanodioliunclassified

Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

Kowalska

Kozłowska

et al. 2015

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“…Codex established the maximum level of 3-MCPD in liquid seasonings containing acid-HVP based on an international risk evaluation 2 . In the 1980s, 3-MCPD fatty acid esters 3-MCPD-Es were found in trace amounts in heat-processed foods 3,4 .…”

Section: Introductionmentioning

confidence: 99%

Collaborative Study of an Indirect Enzymatic Method for the Simultaneous Analysis of 3-MCPD, 2-MCPD, and Glycidyl Esters in Edible Oils

et al. 2016

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A collaborative study was conducted to evaluate an indirect enzymatic method for the analysis of fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol (Gly) in edible oils and fats. The method is characterized by the use of Candida rugosa lipase, which hydrolyzes the esters at room temperature in 30 min. Hydrolysis and bromination steps convert esters of 3-MCPD, 2-MCPD, and glycidol to free 3-MCPD, 2-MCPD, and 3-monobromo-1,2-propanediol, respectively, which are then derivatized with phenylboronic acid, and analyzed by gas chromatographymass spectrometry. In a collaborative study involving 13 laboratories, liquid palm, solid palm, rapeseed, and rice bran oils spiked with 0.5-4.4 mg/kg of esters of 3-MCPD, 2-MCPD, and Gly were analyzed in duplicate. The repeatability (RSD r ) were < 5% for five liquid oil samples and 8% for a solid oil sample. The reproducibility (RSD R ) ranged from 5% to 18% for all oil samples. These RSD R values were considered satisfactory because the Horwitz ratios were ≤ 1.3% for all three analytes in all oil samples. This method is applicable to the quantification of 3-MCPD, 2-MCPD, and Gly esters in edible oils.

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Esters of 3-chloropropane-1,2-diol in foodstuffs

Cited by 151 publications

References 15 publications

3-Chloropropane-1,2-diol fatty acid esters in potato products

3-Chloropropane-1,2-diol fatty acid esters in potato products

Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

Collaborative Study of an Indirect Enzymatic Method for the Simultaneous Analysis of 3-MCPD, 2-MCPD, and Glycidyl Esters in Edible Oils

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