Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts

Veronika Divinová, Marek Doležal and Jan Velíšek
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Veronika Divinová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Marek Doležal: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2007, vol. 25, issue 1, 39-47

Abstract: The levels are reported of the free 3-chloropropane-1,2-diol (3-MCPD), its bound forms, the recognised precursors of 3-MCPD, and the factors influencing its formation in 5 selected coffee surrogates and 18 malts in the Czech Republic. The coffee surrogates had the free 3-MCPD level in the range of < 9.0 to 32 µg/kg while the highest amount was found in roasted barley. In malts, the free 3-MCPD levels were similarly low (< 9.0 to 45 µg/kg) being the highest in roasted malts (16-45 µg/kg). Nevertheless, the values found in either surrogates or malts, calculated after normalisation to 40% dry matter content, did not exceed the European Union limit of 20 µg/kg adopted for soy sauces and acid-HVP. The risk for consumers could arise from the bound 3-MCPD, its elevated levels having been found in both coffee surrogates and malts. In coffee surrogates, the bound 3-MCPD levels varied between 145-1184 µg/kg product; the highest level was found in roasted barley. The bound 3-MCPD levels exceeded the free 3-MCPD levels 32 to 81 times. In malts, the bound 3-MCPD levels ranged from 4.0-650 µg/kg, the highest amount having been found in roasted malts (463-650 µg/kg). The bound 3-MCPD levels exceeded the free 3-MCPD levels 0.4 to 36 times.

Keywords: chloropropanols; 3-chloropropane-1; 2-diol; 3-MCPD; bound 3-MCPD; 3-MCPD esters; contaminants; coffee surrogate; malt (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:1:id:735-cjfs

DOI: 10.17221/735-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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