Analytical Methods for the Determination of 3-MCPD Esters in Oils/Fats

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The 3-Monochloropropane-1,2-diol (3-MCPD) occurs in fats and oils in free and esterified forms (with fatty acids), with a major part being bound in the form of diesters. Free 3-MCPD was first identified in acid-hydrolysed vegetable protein and soya sauce (Velisek et al., 1978), and provisional maximum tolerable daily intake (TDI) of 2 μg 3-MCPD kg-1 body weight was set by the Joint FAO/WHO Expert Committee on Food Additives. Twenty years later, a group of researchers from the Czech Republic reported on the occurrence of 3-MCPD esters in fried food (Svejkovska et al., 2004) and in vegetable oils (Zelinkova et al., 2006).

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Possible Factors that Cause the Formation of 3-Monochloropropane-1, 2-diol (3-MCPD) Esters

The 3-Monochloropropane-1,2-diol (3-MCPD) esters have been detected in thermally treated foodstuff such as breadcrumbs and crusts (Doležal et al., 2009), coffee (Doležal et al., 2005), baked cereal products (Hamlet and Sadd 2004) and doughnuts and french-fries (Svejkovska et al., 2004). These esters are part of a larger group of chloropropanediols (CPD). Surprisingly, the compound has […]

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3-Monochloropropane-1,2-diol Esters in Refined Edible Oils and Fats

The 3-Monochloropropane-1, 2-diol (3-MCPD) esters belong to the family of chloropropanols and are categorised as process-induced contaminants. In refined oils and fats the chloropropanols are in the ester form. Esters of chloropropanols contain fatty acids in position 1 or 2 or both as monoester or diester. Research on 3-MCPD ester has been going on since […]

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