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Journals / Akademik Gıda / 2026 / Cilt: 16 Sayı: 2

Formation and Determination of Monochloropropanediol Esters in Foods

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

Semra Turan0000-0002-1005-3590
Rukiye Solak0000-0001-5171-7587
Şule Keskin0000-0002-9957-3575
Pages
210–217
Publication Date
2018-08-05
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, information on the formation, toxicity, identification and reduction of 3‑MCPD esters and similar compounds are provided.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:MCPD (monochloropropanediol) esters are some of the heat treatment contaminants found in refined oils and oily foods.
📊
Key Findings & Data:In particular, they occur due to the processing of products containing oil and salt at high temperatures.
💡
Conclusion & Impact:In this review, information on the formation, toxicity, identification and reduction of 3‑MCPD esters and similar compounds are provided.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:3-MCPD · 2-MCPD · Glisidol

Abstract

MCPD (monochloropropanediol) esters are some of the heat treatment contaminants found in refined oils and oily foods. In particular, they occur due to the processing of products containing oil and salt at high temperatures. Dietary MCPD esters are hydrolyzed as triglycerides in gastrointestinal tract, and free MCPD is released. Since free MCPD is carcinogenic, it is important to determine the amounts of MCPD esters in heat-treated foods. In this review, information on the formation, toxicity, identification and reduction of 3‑MCPD esters and similar compounds are provided.

Özet

MCPD (monokloropropandiol) esterleri rafine yağlarda ve yağlı gıdalarda varlığı saptanan ısıl işlem kontaminantlarından biridir. Özellikle yağ ve tuz içeren ürünlerin yüksek sıcaklıklarda işlem görmesi sonucu oluşmaktadırlar. Diyetle alınan MCPD esterleri gastrointestinal sistemde trigliseritler gibi hidrolize uğrayarak serbest MCPD açığa çıkmaktadır. Serbest MCPD’nin kanserojen olduğu bilindiğinden ısıl işlem görmüş gıdalarda MCPD esterlerinin miktarlarının belirlenmesi önem taşımaktadır. Bu derlemede 3-MCPD esterleri ve benzer bileşiklerin oluşumu, toksisitesi, belirlenmesi ve miktarının azaltılmasına yönelik bilgiler verilmeye çalışılmıştır.

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Cite This Article

Turan, S., Solak, R., Keskin, Ş. (2018). Formation and Determination of Monochloropropanediol Esters in Foods. Akademik Gıda, Cilt: 16 Sayı: 2, 210–217. https://doi.org/10.24323/akademik-gida.449866

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