Chloropropanols and their esters in cereal products

C. G Hamlet and P. A Sadd
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C. G Hamlet: RHM Technology Ltd, Lord Rank Centre, Buckinghamshire, UK, *E-mail: cghamlet@rhmtech.co.uk
P. A Sadd: RHM Technology Ltd, Lord Rank Centre, Buckinghamshire, UK, *E-mail: cghamlet@rhmtech.co.uk

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S255-S258

Abstract: Chloropropanols, in particular monochloropropanediols (MCPDs) are food contaminants that can form in the high temperature crust region of cereal products. Previous studies have indicated that MCPD-esters may be formed from a reaction between chloride ions and some lipids, although, to date, these compounds have not been reported in cereal products. MCPD-esters were extracted into an organic solvent and cleaned up by a preparative thin-layer chromatography procedure. Sample extracts were analysed using gas chromatography/mass spectrometry (GC/MS) and the data compared with that obtained from a reference MCPD-ester, prepared by a custom synthesis. A faster method using enzyme hydrolysis and GC/MS showed that MCPD-esters could also be determined as the amount of 3-MCPD released by a commercial lipase from Aspergillus oryzae. Under the conditions of enzyme hydrolysis, model system studies indicated that low levels of MCPDs might also be generated by a lipase catalysed reaction between short chain triacylglycerols and chloride ions.

Keywords: cereal products; chloropropanol-esters; chloropropanols; lipase; 3-MCPD-esters (search for similar items in EconPapers)
Date: 2004
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Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10676-cjfs

DOI: 10.17221/10676-CJFS

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