Analysis of Bread Lipids for 3-MCPD Esters

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

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S417-S420

Abstract: Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography-mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9-54.5 μg/kg. Concentration of bound 3-MCPD was at interval 1.56-23.60 mg/kg of fat (i.e. 5.7-84.9 μg/kg of sample).

Keywords: bread; 3-chloropropane-1; 2-diol; 3-MCPD; 3-MCPD esters; contaminants (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:932-cjfs

DOI: 10.17221/932-CJFS

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

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