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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 5

3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES

RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ

Gizem SEVİNDİRİCİ
Onur Özdikicierler
Fahri YEMİŞÇİOĞLU
Journal
Gıda
Pages
886–895
Publication Date
2018-10-01
DOI
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AI Summary & Key Takeaways

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

This study focused on chemical structure, formation mechanism, effects of process contaminants on human health, legal regulations and mitigation strategies.

📌 3 Key Takeaways

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Objective & Hypothesis:3-monochloropropane 1,2-diol (3-MCPD) and glycidyl are food-based contaminants that occur during process. 3-MCPD was classified as possibly carcinogenic to humans (group 2B) and glycidyl was classified as genotoxically carcinogenic to humans (group 2A) by International Agency for Research on Cancer (IARC). 3-MCPD and glycidyl components were detected in various food groups such as acid-hydrolyzed vegetable proteins, soy sauces, infant formulas, snack foods like chips, coffee.
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Key Findings & Data:One of the most susceptible food group is refined edible oils for 3-MCPD and GE presence since, oils are widely used for various purposes in many food products. 3-MCPD and GE may be formed in oils that are processed at high temperatures during oil refining.
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Conclusion & Impact:This study focused on chemical structure, formation mechanism, effects of process contaminants on human health, legal regulations and mitigation strategies.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:3-MCPD · glisidil esteri (GE) · monogliserit

Abstract

3-monochloropropane 1,2-diol (3-MCPD) and glycidyl are food-based contaminants that occur during process. 3-MCPD was classified as possibly carcinogenic to humans (group 2B) and glycidyl was classified as genotoxically carcinogenic to humans (group 2A) by International Agency for Research on Cancer (IARC). 3-MCPD and glycidyl components were detected in various food groups such as acid-hydrolyzed vegetable proteins, soy sauces, infant formulas, snack foods like chips, coffee. One of the most susceptible food group is refined edible oils for 3-MCPD and GE presence since, oils are widely used for various purposes in many food products. 3-MCPD and GE may be formed in oils that are processed at high temperatures during oil refining. Mitigation of 3-MCPD and GE is a crucial issue in terms of food safety. This study focused on chemical structure, formation mechanism, effects of process contaminants on human health, legal regulations and mitigation strategies.

Özet

3-monokloropropan 1,2-diol (3-MCPD) ve glisidil bileşenleri proses esnasında oluşan gıda kaynaklı kontaminantlardandır. Uluslararası Kanser Araştırma Ajansı (IARC) tarafından 3-MCPD karsinojen (grup 2B); glisidil ise genotoksik karsinojen (grup 2A) olarak tanımlanmaktadır. 3-MCPD ve glisidil bileşenleri; asitle hidrolize edilmiş sebze proteinleri, soya sosları, bebek mamaları, kızarmış patates ve benzeri atıştırmalık gıdalar, kahve gibi çeşitli gıda gruplarında bulunmaktadır. Rafine bitkisel yağlar birçok farklı gıda grubunun önemli bir bileşeni olmalarından dolayı 3-MCPD ve GE varlığı açısından en riskli ürün gruplarından biridir. Rafinasyon işlemi sırasında yüksek sıcaklıkta işlem gören yağlarda 3-MCPD ve GE oluşabilmektedir. Sağlık üzerine etkileri düşünüldüğünde, 3-MCPD ve GE’nin azaltılması önemli bir çalışma konusu haline gelmiştir. Bu çalışmada kontaminantların kimyasal yapısı, oluşum mekanizması, sağlık üzerine etkileri, yasal düzenlemeler ve azaltılmasına yönelik yapılan çalışmalar incelenmiştir.

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Cite This Article

SEVİNDİRİCİ, G., Özdikicierler, O., YEMİŞÇİOĞLU, F. (2018). 3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES. Gıda, Cilt: 43 - Sayı: 5, 886–895. https://ajindex.com/articles/39183

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