3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

Z. Zelinková, M. Doležal and J. Velíšek
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M. Doležal: Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Czech Republic
J. Velíšek: Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S421-S424

Abstract: The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27-64 μg/kg, French fries (final product) 100-258 μg/kg and potato chips 229-1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

Keywords: 3-chloropropane-1; 2-diol; 3-MCPD; bound 3-MCP; potato products (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1065-cjfs

DOI: 10.17221/1065-CJFS

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