Formation and Determination of Monochloropropanediol Esters in Foods

Year 2018, Volume: 16 Issue: 2, 210 - 217, 05.08.2018

Semra Turan , Rukiye Solak Şule Keskin

https://doi.org/10.24323/akademik-gida.449866

Cited By: 1

Abstract

MCPD (monochloropropanediol) esters are some of the
heat treatment contaminants found in refined oils and oily foods. In
particular, they occur due to the processing of products containing oil and
salt at high temperatures. Dietary MCPD esters are hydrolyzed as triglycerides
in gastrointestinal tract, and free MCPD is released. Since free MCPD is
carcinogenic, it is important to determine the amounts of MCPD esters in
heat-treated foods. In this review, information on the formation, toxicity, identification
and reduction of 3‑MCPD esters and similar compounds are provided.

Keywords

3-MCPD, 2-MCPD, Glycidol, Deodorisation, Heat treatment

Gıdalarda Monokloropropandiol Esterlerinin Oluşumu ve Belirlenmesi

Abstract

MCPD (monokloropropandiol) esterleri rafine yağlarda ve
yağlı gıdalarda varlığı saptanan ısıl işlem kontaminantlarından biridir. Özellikle
yağ ve tuz içeren ürünlerin yüksek sıcaklıklarda işlem görmesi sonucu
oluşmaktadırlar. Diyetle alınan MCPD esterleri gastrointestinal sistemde
trigliseritler gibi hidrolize uğrayarak serbest MCPD açığa çıkmaktadır. Serbest
MCPD’nin kanserojen olduğu bilindiğinden ısıl işlem görmüş gıdalarda MCPD
esterlerinin miktarlarının belirlenmesi önem taşımaktadır. Bu derlemede 3-MCPD
esterleri ve benzer bileşiklerin oluşumu, toksisitesi, belirlenmesi ve
miktarının azaltılmasına yönelik bilgiler verilmeye çalışılmıştır.

Keywords

3-MCPD, 2-MCPD, Glisidol, Deodorizasyon, Isıl işlem

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