Analysis of Bread Lipids for 3-MCPD Esters
Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a c...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0115_analysis-of-bread-lipids-for-3-mcpd-esters.php |
| _version_ | 1797899742333632512 |
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| author | M. Doležal J. Kertisová Z. Zelinková J. Velíšek |
| author_facet | M. Doležal J. Kertisová Z. Zelinková J. Velíšek |
| author_sort | M. Doležal |
| collection | DOAJ |
| description | Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography-mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9-54.5 μg/kg. Concentration of bound 3-MCPD was at interval 1.56-23.60 mg/kg of fat (i.e. 5.7-84.9 μg/kg of sample). |
| first_indexed | 2024-04-10T08:34:50Z |
| format | Article |
| id | doaj.art-609204058b3646d89b5dc0d6b0a731af |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:50Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-609204058b3646d89b5dc0d6b0a731af2023-02-23T03:27:32ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S417S42010.17221/932-CJFScjf-200910-0115Analysis of Bread Lipids for 3-MCPD EstersM. DoležalJ. Kertisová0Z. Zelinková1J. Velíšek2Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech RepublicObjective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography-mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9-54.5 μg/kg. Concentration of bound 3-MCPD was at interval 1.56-23.60 mg/kg of fat (i.e. 5.7-84.9 μg/kg of sample).https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0115_analysis-of-bread-lipids-for-3-mcpd-esters.phpbread3-chloropropane-1,2-diol3-mcpd3-mcpd esterscontaminants |
| spellingShingle | M. Doležal J. Kertisová Z. Zelinková J. Velíšek Analysis of Bread Lipids for 3-MCPD Esters Czech Journal of Food Sciences bread 3-chloropropane-1,2-diol 3-mcpd 3-mcpd esters contaminants |
| title | Analysis of Bread Lipids for 3-MCPD Esters |
| title_full | Analysis of Bread Lipids for 3-MCPD Esters |
| title_fullStr | Analysis of Bread Lipids for 3-MCPD Esters |
| title_full_unstemmed | Analysis of Bread Lipids for 3-MCPD Esters |
| title_short | Analysis of Bread Lipids for 3-MCPD Esters |
| title_sort | analysis of bread lipids for 3 mcpd esters |
| topic | bread 3-chloropropane-1,2-diol 3-mcpd 3-mcpd esters contaminants |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0115_analysis-of-bread-lipids-for-3-mcpd-esters.php |
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