3-Monochloropropane-1,2-diol (3-MCPD) and Glycidyl Esters Formed in Vegetable Oils

Yıl 2020, , 96 - 104, 30.04.2020

Kübra Emektar Meryem Nur Kantekin Erdoğan Aziz Tekin

https://doi.org/10.24323/akademik-gida.730218

Öz

3-Monochloropropane-1,2-diol (3-MCPD) and glycidol, which can exist in both free or bound forms, are process contaminants that can form during heat processes. The International Agency for Research on Cancer (IARC) classified free 3-MCPD and glycidol under Group 2B (possible carcinogenic to humans) and Group 2A (probably carcinogenic to humans), respectively. Due to its toxicity JECFA recommended a maximum tolerable daily intake (TDI) of 2 µg/kg body weight for free 3-MCPD. Furthermore, the maximum level of glycidyl esters in refined vegetable oil was determined as 1 mg/kg in the regulation of European Commission in 2018. Precursors such as mono-diglycerides and chlorine are responsible for the formation of 3-MCPD and glycidol. Additionally, it has been found that the formation of these contaminants can be significantly influenced by temperature and time applied during the refining processes of vegetable oils. In this review, factors affecting 3-MCPD and glycidyl ester formation and the mitigation strategies of these contaminants are discussed.

Anahtar Kelimeler

3-MCPD, Glycidyl ester, Vegetable oil

Bitkisel Yağlarda 3-Monokloropropan-1,2-diol (3-MCPD) ve Glisidil Esterleri Oluşumu ve Azaltılması

Öz

3-Monokloropropan-1,2-diol (3-MCPD) ve glisidol, serbest veya esterleşmiş formlarda bulunabilen ısıl işlem kaynaklı gıda bulaşanlarıdır. Uluslararası Kanser Araştırma Ajansı (IARC) 3-MCPD’yi Grup 2B (insanlar için olası karsinojen) glisidolü ise Grup 2A (insanlar için muhtemel karsinojen) olarak sınıflandırmıştır. Toksisitesinden dolayı serbest 3-MCPD için maksimum tolere edilebilir günlük alım (TDI) miktarı JECFA tarafından 2 µg/kg vücut ağırlığı olarak belirlenmiştir. Ayrıca Avrupa Komisyonu’nun 2018 yılında yaptığı son düzenleme ile bitkisel yağlarda glisidil esterleri limit değeri 1 mg/kg olarak belirlenmiştir. Mono ve digliseritler ile klor iyonu gibi prekürsörlerin rafine bitkisel yağlarda 3-MCPD ve glisidil ester bulaşanlarının oluşumundan sorumlu olduğu bildirilmiştir. Bunun yanında bitkisel yağların rafinasyonu sırasında uygulanan sıcaklık ve sürenin de bu bulaşanların oluşumunu önemli ölçüde etkilediği tespit edilmiştir. Bu derlemede, ilgili güncel literatür ışığında bitkisel yağlarda 3-MCPD ve glisidil esterleri oluşumuna sebep olan faktörler ve bu bulaşanların azaltılmasında kullanılan yöntemler incelenmiştir.

Anahtar Kelimeler

3-MCPD, Glisidil ester, Bitkisel yağ

Kaynakça

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