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

Author

Listed:
  • Z. Zelinková
  • 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)

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.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1065-cjfs
    DOI: 10.17221/1065-CJFS
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    References listed on IDEAS

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    1. 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.
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