IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v24y2006i4id3314-cjfs.html
   My bibliography  Save this article

Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods

Author

Listed:
  • Blanka Svejkovská

    (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)

Abstract

The formation of 3-chloropropane-1,2-diol (3-MCPD) released from its esters with higher fatty acids was studied using the recognised precursors of 3-MCPD (tripalmitin, 1,3-dipalmitin, 1-monopalmitin and soybean oil) in the presence of sodium chloride. The precursors were reacted with sodium chloride in an emulsion stabilised with an emulsifier under conditions which modelled the thermal treatment of foods during processing. The highest amount of bound 3-MCPD (released from its esters) was formed from 1-monopalmitin followed by 1,3-dipalmitin, whereas tripalmitin and soybean oil yielded the lowest levels of bound 3-MCPD. Four sets of experiments were then carried out aimed at monitoring the influence of various factors (soybean oil amount, NaCl content, water content, and temperature) on the yield of bound 3-MCPD. The formation of bound 3-MCPD was directly proportional to the concentration of either oil or NaCl. The highest amount of bound 3-MCPD was formed in media containing approximately 20% water. The amount of bound 3-MCPD decreased with increasing temperature over the range 100-230°C and reached its highest value at 100°C. Models with 1,2-dipalmitoyl-3-chloropropane-1,2-diol showed that the decomposition rate of this ester rapidly increased with increasing temperature over the range 100-230°C being the lowest at 100°C and the highest at 230°C.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:4:id:3314-cjfs
    DOI: 10.17221/3314-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3314-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3314-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/3314-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. C. G Hamlet & P. A Sadd, 2004. "Chloropropanols and their esters in cereal products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 255-258.
    2. 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.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. 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.
    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. M. Doležal & J. Kertisová & Z. Zelinková & J. Velíšek, 2009. "Analysis of Bread Lipids for 3-MCPD Esters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 417-420.
    4. 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.
    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. 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.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:24:y:2006:i:4:id:3314-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.