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Esters of 3-chloropropane-1,2-diol in foodstuffs

Author

Listed:
  • B. Svejkovská

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

  • O. Novotný

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

  • V. Divinová

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

  • Z. Réblová

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

  • M. Doležal

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

  • J. Velíšek

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

Abstract

We provide here for the first time the evidence that 3-chloropropane-1,2-diol (3-MCPD) occurs in foodstuffs in its free form and also in the form of esters with higher fatty acids. These esters represent a new class of food contaminants as 3-MCPD may be released in vivoby a lipase-catalysed hydrolysis reaction. We analysed 20 samples of selected retail food products for their free and bound 3-MCPD content. All samples contained free 3-MCPD at approximately 9.6-82.7 µg/kg food (3 replications, RSD = 0.4-7.0%). The levels of bound 3-MCPD (monoesters and diesters of 3-MCPD with higher fatty acids) found in the foodstuffs analysed varied between the LOD (1.1 mg per kg of fat) and 36.8 mg/kg fat with RSD = 0.3-3.3%. Five foodstuffs of plant origin processed at high temperatures contained elevated levels of bound 3-MCPD (0.14-6.10 mg/kg). A high level of bound 3-MCPD (0.28 mg/kg) was also found in a sample of pickled fish. Some variables potentially influencing the levels of either free or bound 3-MCPD in foodstuffs were determined (pH, water, chlorides, glycerol, fat and its components) and their significance was discussed.

Suggested Citation

  • B. Svejkovská & O. Novotný & V. Divinová & Z. Réblová & M. Doležal & J. Velíšek, 2004. "Esters of 3-chloropropane-1,2-diol in foodstuffs," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(5), pages 190-196.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:5:id:3423-cjfs
    DOI: 10.17221/3423-CJFS
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    Citations

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    Cited by:

    1. Z. Zelinková & M. Doležal & J. Velíšek, 2009. "3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 421-424.
    2. Vojtěch Ilko & Zuzana Zelinková & Marek Doležal & Jan Velíšek, 2011. "3-Chloropropane-1,2-diol fatty acid esters in potato products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 411-419.
    3. 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.
    4. 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.
    5. Lenka Karšulínová & Blanka Folprechtová & Marek Doležal & Jana Dostálová & Jan Velíšek, 2007. "Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 257-264.
    6. Blanka Svejkovská & Marek Doležal & Jan Velíšek, 2006. "Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(4), pages 172-179.

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