Determination of Fatty Acid Profile and 3-Monochloropropane-1,2-diol (3-MCPD) Levels in Bakery Products

Year 2019, Volume: 4 Issue: 2, 114 - 124, 17.05.2019

Şana Sungur Ender Azak

https://doi.org/10.28978/nesciences.567067

Cited By: 5

Abstract

Thermally processed foods and refined oils are the most significant sources of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters. The International Agency for Research on Cancer (IARC) classified 3-MCPD as a “possible human carcinogen (group 2B)” and the UK Food Advisory Committee has recommended reducing its level to minimum in foods. In this study, firstly the fatty acid contents of many foods such as cakes, biscuits, waffles, chocolates, cookies products consumed frequently in daily life were determined by GC-MS. Then, 3-MCPD esters formation was examined. The main fatty acids were determined as palmitic acid and stearic acid. The amounts of 3-MCPD esters were found to be between 0.06 and 0.60 mg kg-1, and the amounts of glycidyl esters were found to be between 0.07 and 8.80 mg kg-1.

Keywords

Fatty acid, 3-monochloropropane-1, 2-diol (3-MCPD), bakery products, GC-MS

References

• AOAC. (1999). Official Methods of Analysis of AOAC International. 16th ed. Washington, D.C: Association of Official Analytical Chemists.
• Bannon, C. D., Breen, G. J., & Craske, J. D. (1982). Analysis of Fatty Acid Methyl Esters with High Accuracy and Reliability. III. Literature Review of and Investigations into the Development of Rapid Procedures for the Methoxide - Catalysed Methanolysis of Fats and Oils. Journal of Chromatography, 247, 71–89.
• Becalski, A., Feng, S., Lau, B. P. Y., & Zhao, T. (2015). A Pilot Survey of 2- and 3- Monochloropropanediol and Glycidol Fatty Acid Esters in Foods on the Canadian Market 2011–2013. Journal of Food Composition and Analysis, 37, 58–66.
• DGF. (2009). German Standard Methods for the Analysis of Fats and other Lipids: C-III 18 (09), Ester - Bound 3-chloropropane-1,2-diol (3-MCPD Esters) and Glycidol (Glycidyl Esters): Determination in Fats and Oils by GC-MS, WVG.
• Dias, F. S. L., Passos, M. E. A., Carmo, M. G. T., Lopes, M. L. M., & Mesquita, V. L. V. (2015). Fatty Acid Profile of Biscuits and Salty Snacks Consumed by Brazilian College Students. Food Chemistry, 171, 351-355.
• Food and Agriculture Organization / World Health Organization (FAO / WHO) (2007). Safety Evaluation of Certain Food Additives and Contaminants / prepared by the Sixty-Seventh Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Food Additives Series, 58, 209–267.
• Ilko, V., Zelinková, Z., Dolezal, M., & Velísek, J. (2011). 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products. Czech Jornal of Food Science, 29, 411–419.
• International Agency for Research on Cancer (IARC). (2012). 3-Monochloropropane-1,2-diol. IARC Monographs, 101. Retrieved from http://monographs.iarc.fr/ENG/Monographs/vol101/ mono101-010.pdf.
• JECFA (Joint FAO/WHO Expert Committee on Food Additives) (2002). 3–mono-chloro-propane –1.2–diol, In: Food Safety Evaluation of Certain Food Additives and Contaminants. Prepared by 57th meeting of the Joint FAO / WHO Expert Committee on Food Additives. WHO Food Additives Series.
• Karšulínová, L., Folprechtová, B., Doležal, M., Dostálová, J., & Velíšek, J. (2007). Analysis of the Lipid Fractions of Coffee Creamers, Cream Aerosols, and Bouillon Cubes for Their Health Risk Associated Constituents. Czech Journal of Food Science, 25,257–264.
• Mogol, B. A., Pye, C., Anderson, W., Crews, C., & Gökmen, V. (2014). Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits During Baking. Journal of Agricultural and Food Chemistry, 62, 7297-7301.
• Othman, N.A., Manaf, M.A., Harith, S., & Ishak, W.R.W. (2018). Influence of Avocado Puree as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins. Journal of the American College of Nutrition, 37(7), 583-588.
• Samaras, V. G., Giri, A., Zelinkova, Z., Karasek, L., Buttinger, G., & Wenzl, T. (2016). Analytical Method for the Trace Determination of Esterified 3- and 2-monochloro propanediol and Glycidyl Fatty Acid Esters in Various Food Matrices. Journal of Chromatography A, 1466, 136-147.
• Santos, L. A. T., Cruz, R., & Casal, S. (2015). Trans Fatty Acids in Commercial Cookies and Biscuits: An Update of Portuguese Market. Food Control, 47, 141-146.
• Stroher, G. L., Rodrigues, A. C., Gohara, A. K., Visentainer, J.V., Matsushita, M., & Souza, N.E. (2012). Fatty Acid Quantification in Different Types of Cookies with Emphasis on Trans Fatty Acids. Acta Scientiarum Technology, 34(1), 105-110.
• Suzuki, R.M., Montanher, P.F., Visentainer, J.V., & Souza, N.E. (2011). Proximate Composition and Quantification of Fatty Acids in Five Major Brazilian Chocolate Brands. Ciencia e Tecnologia de Alimentos Campinas, 31(2), 541-546 .
• Svejkovská, B., Novotný, O., Divinová, V., Réblová, Z., Dolezal, M., & Velísek, J. (2004). Esters of 3-chloropropane-1,2-diol in Foodstuffs. Czech Journal of Food Science, 22, 190-196.
• TSE 4664 EN ISO 5508. Analysis of Animal and Vegetable Fats and Oils-Fatty Acids Methyl Esters by Gas Chromatography.
• Weiβhaar, R. (2011). Fatty Acid Esters of 3-MCPD : Overview of Occurrence and Exposure Estimates. European Journal of Lipid Science and Technology,113, 304–308.
• Zelinková, Z., Dolezal, M., & Velísek, J. (2009). 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products. Czech Journal of Food Science, 27, S421–424.