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3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition

Author

Listed:
  • J. Velíšek

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • P. Calta

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • C. Crews

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • S. Hasnip

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • M. Doležal

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

Abstract

Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic and oleic acids. The average amount of 3-MCPD formed from these precursors after 30 min of heating at 200°C was from 9.7 (lecithin), to 5.1 (diacylglycerols), 4.7 (glycerol), 3.1 (triacylglycerols), and 2.9 (monoacylglycerols) µmol/mol, respectively. The formation of 3-MCPD from glycerol (one of the major precursors) was also studied in the presence of glutathione, cysteine, disodium carbonate and sodium bicarbonate, i.e. compounds having the potential to decompose 3-MCPD or to prevent its formation. The compound the most active in preventing the formation of 3-MCPD was sodium bicarbonate followed by disodium carbonate, cysteine and glutathione. The addition of glutathione lowered the level of 3-MCPD produced from glycerol and NaCl to approximately 80%, of cysteine to 42%, of disodium carbonate to 14%, and of sodium bicarbonate to as little as 8% in comparison to samples with no additive.

Suggested Citation

  • J. Velíšek & P. Calta & C. Crews & S. Hasnip & M. Doležal, 2003. "3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(5), pages 153-161.
    • Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:5:id:3493-cjfs
    DOI: 10.17221/3493-CJFS
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    Citations

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    Cited by:

    1. Jan Šmidrkal & Vojtěch Ilko & Vladimír Filip & Marek Doležal & Zuzana Zelinková & Jan Kyselka & Iveta Hrádková & Jan Velíšek, 2011. "Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 448-456.
    2. Veronika Divinová & Marek Doležal & Jan Velíšek, 2007. "Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(1), pages 39-47.

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