SavedAdd your journal

Journals / Akademik Gıda / 2018 / Cilt: 16 - Sayı: 2

Formation and Determination of Monochloropropanediol Esters in Foods

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

Semra TURAN
Rukiye SOLAK
Şule KESKİN
Pages
210–217
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

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:Domain Parameters

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 işlemkontaminantlarından biridir. Özellikle yağ ve tuz içeren ürünlerin yüksek sıcaklıklarda işlem görmesi sonucuoluşmaktadırlar. Diyetle alınan MCPD esterleri gastrointestinal sistemde trigliseritler gibi hidrolize uğrayarak serbestMCPD açığa çıkmaktadır. Serbest MCPD’nin kanserojen olduğu bilindiğinden ısıl işlem görmüş gıdalarda MCPDesterlerinin miktarlarının belirlenmesi önem taşımaktadır. Bu derlemede 3-MCPD esterleri ve benzer bileşiklerinoluşumu, toksisitesi, belirlenmesi ve miktarının azaltılmasına yönelik bilgiler verilmeye çalışılmıştır.

🔖

Cite This Article

TURAN, S., SOLAK, R., KESKİN, Ş. (2022). Formation and Determination of Monochloropropanediol Esters in Foods. Akademik Gıda, Cilt: 16 - Sayı: 2, 210–217. https://ajindex.com/articles/432599

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Gökmen, V. (2011). Gıdalarda ısıl işlem bulaşanları. Bilim ve Teknik, 66-67
  2. Velisek, J., Davídek, J., Kubelka, V., Bartosova, J., Tuekova, A., Hajslova, J., Janieek, G. (1979). Formation of volatile chlorohydrins from glycerol (triacetin, tributyrin) and hydrochloric acid. Z. Lebens. Wissen Technol, 12, 234-236
  3. Davidek, J., Velisek, J., Kubelka, V., Janieek, G., Simicova, Z. (1980). Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin, tristearin and triolein with hydrochloric acid. Zeitschrift für Lebensmittel-Untersuchung und –Forschung, 171, 14-17
  4. Zelinkova, Z., Svejkovska, B., Velisek, J., Dolezal, M. (2006). Fatty acid esters of chloropropane-1,2- diol in edible oils. Food Additives and Contaminants, 23, 1290-1298
  5. Crews, C., Chiodini, A., Granvogl, M., Hamlet, C., Hrncirik, K., Kuhlmann, J., Lampen, A., Scholz, G., Weisshaar, R., Wenzl, T., Jasti, P.R., Seefelder, W. (2013). Analytical approaches for MCPD esters and glycidyl esters in food and biological samples: a review and future perspectives. Food and Additives and Contaminants: Part A, 30(1), 11-45
  6. Ermacora, A., Hrncirik, K. (2014). Influence of composition on the formation of fatty acid esters of 2-chloropropane-1,3-diol (2-MCPD) and 3- chloropropane-1,2-diol (3-MCPD) under conditions simulating oil refining. Food Chemistry, 161, 383- 389
  7. Seefelder, W., Scholz, G., Schilter, B. (2011). Structural diversity of dietary fatty esters of chloropropanols and related substances. European Journal of Lipid Science and Technology, 113, 319- 322
  8. Andres, S., Appel, K.E., Lampen, A. (2013). Toxicology, occurrence and risk characterisation of the chloropropanols in food: 2-Monochloro-1,3- propanediol, 1,3-dichloro-2-propanol and 2,3- dichloro-1-propanol. Food and Chemical Toxicology, 58, 467-478
  9. Jędrkiewicz, R., Kupska, M., Głowacz, A., Gromadzka, J., Namieśnik, J. (2016). 3-MCPD: A worldwide problem of food chemistry. Critical Reviews in Food Science and Nutrition, 56, 2268- 2277
  10. Wong, Y.H., Muhamad, H., Abas, F., Lai, O.M., Nyame, K.L., Tan, C.P. (2017). Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palmolein during deep-fat frying of potato chips. Food Chemistry, 219, 126–130
  11. Arisseto, A.P., Marcolino, P.F.C., Augusti, A.C., Scaranelo, G.R., Berbari, S.A.G., Miguel, A.M.R.O., Morgano, M.A., Vicente, E. (2017). Contamination of fried foods by 3-