Presence of 3-Monochloropropane-1,2-Diol 3-MCPD and their Esters in Foods, Mechanisms of their Occurence and Detection Methods

Year 2013, Volume: 11 Issue: 2, 102 - 109, 01.06.2013

Pelin Günç Ergönül Tuba Göldeli

Abstract

The 3-monochloropropane-1,2-diol 3-MCPD which has a carcinogenic potential, is named as a contaminant originated food or synthesized during food processing. It has been firstly determined in acid-hydrolyzed plant proteins soy sauce, vegetable proteins . In recent years, detection of 3-Mcpd esters in different foods has prompted further interest in these compounds. 3-Mcpd and its esters can be formed in fat containing foods during thermal processes as a result of reactions between glycerol or acylglycerides with hydrochloric acid. Most of the 3-Mcpd compounds found in foods are present as fatty acyl esters. The most important precursors of chloropropanols are known as tryglycerides, phospholipids and glycerol respectively. The formation of 3-Mcpd esters is a characteristic of the variety of processed foods. In recent studies, amounts of these compounds found very high in thermal processed foods. So, maximum daily intake of these compounds were limited to 2 µg/kg body weight by the European Food Safety Authority EFSA

Keywords

Contaminant, Food product, 3-MCPD

Gıdalarda 3-Monokloropropan-1,2-Diol 3-MCPD ve Esterlerinin Varlığı, Oluşum Mekanizmaları ve Tespit Yöntemleri

Abstract

Potansiyel karsinojen olan 3-monokloropropan-1,2-diol 3-MCPD bileşiği gıda veya gıda işlem kaynaklı kontaminant olarak adlandırılmaktadır. İlk olarak, asitle hidrolize olmuş bitkisel proteinlerde soya sosu, sebze proteinleri tespit edilmiştir. Daha sonraki yıllarda farklı gıdalarda da 3-MCPD ve esterlerinin varlığının tespit edilmesiyle bu bileşiklere olan ilgi artmaya başlamıştır. 3-MCPD ve esterleri ısıl işlem esnasında, yağ içeren gıdalarda gliserol veya açilgliserollerin hidroklorik asit ile reaksiyonu sonucu oluşmaktadır. Birçok gıdada varlığı tespit edilen 3-MCPD, gıdalarda yağ açil esterleri şeklinde bulunur. Kloropropanollerin en önemli çıkış maddeleri sırasıyla trigliseritler, fosfolipitler ve gliserol olarak gösterilmiştir. 3-MCPD esterlerinin oluşumu işlenmiş gıdaların çeşitliliğinin bir karakteristiğidir. Yapılan çalışmalarda, özellikle yüksek ısısal işlem görmüş gıdalardaki miktarları oldukça fazla bulunmuştur. Avrupa Komisyonu tarafından günlük alınması gereken kabul edilebilir maksimum miktar ise vücut ağırlığı başına 2 µg/kg olarak belirlenmiştir

Keywords

3-MCPD, Gıda ürünleri, Kontaminant

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