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

B. Svejkovská, O. Novotný, V. Divinová, Z. Réblová, M. Doležal and J. Velíšek
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B. Svejkovská: Department of Food Chemistry and Analysis, Faculty of Food and Biotechnological Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
O. Novotný: Department of Food Chemistry and Analysis, Faculty of Food and Biotechnological Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
V. Divinová: Department of Food Chemistry and Analysis, Faculty of Food and Biotechnological Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Z. Réblová: Department of Food Chemistry and Analysis, Faculty of Food and Biotechnological Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
M. Doležal: Department of Food Chemistry and Analysis, Faculty of Food and Biotechnological Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
J. Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biotechnological Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue 5, 190-196

Abstract: We provide here for the first time the evidence that 3-chloropropane-1,2-diol (3-MCPD) occurs in foodstuffs in its free form and also in the form of esters with higher fatty acids. These esters represent a new class of food contaminants as 3-MCPD may be released in vivoby a lipase-catalysed hydrolysis reaction. We analysed 20 samples of selected retail food products for their free and bound 3-MCPD content. All samples contained free 3-MCPD at approximately 9.6-82.7 µg/kg food (3 replications, RSD = 0.4-7.0%). The levels of bound 3-MCPD (monoesters and diesters of 3-MCPD with higher fatty acids) found in the foodstuffs analysed varied between the LOD (1.1 mg per kg of fat) and 36.8 mg/kg fat with RSD = 0.3-3.3%. Five foodstuffs of plant origin processed at high temperatures contained elevated levels of bound 3-MCPD (0.14-6.10 mg/kg). A high level of bound 3-MCPD (0.28 mg/kg) was also found in a sample of pickled fish. Some variables potentially influencing the levels of either free or bound 3-MCPD in foodstuffs were determined (pH, water, chlorides, glycerol, fat and its components) and their significance was discussed.

Keywords: 3-chloropropane-1; 2-diol (3-MCPD); chloropropanediols; chlorolipids; 3-MCPD esters; 3-MCPD mono-esters; 3-MCPD diesters (search for similar items in EconPapers)
Date: 2004
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Citations: View citations in EconPapers (6)

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DOI: 10.17221/3423-CJFS

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