3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic and oleic acids. The average amount of 3-MCPD formed fro...
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| Format: | Article |
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Czech Academy of Agricultural Sciences
2003-10-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200305-0001_3-chloropropane-1-2-diol-in-models-simulating-processed-foods-precursors-and-agents-causing-its-decomposition.php |
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| author | J. Velíšek P. Calta C. Crews S. Hasnip M. Doležal |
| author_facet | J. Velíšek P. Calta C. Crews S. Hasnip M. Doležal |
| author_sort | J. Velíšek |
| collection | DOAJ |
| description | Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic and oleic acids. The average amount of 3-MCPD formed from these precursors after 30 min of heating at 200°C was from 9.7 (lecithin), to 5.1 (diacylglycerols), 4.7 (glycerol), 3.1 (triacylglycerols), and 2.9 (monoacylglycerols) µmol/mol, respectively. The formation of 3-MCPD from glycerol (one of the major precursors) was also studied in the presence of glutathione, cysteine, disodium carbonate and sodium bicarbonate, i.e. compounds having the potential to decompose 3-MCPD or to prevent its formation. The compound the most active in preventing the formation of 3-MCPD was sodium bicarbonate followed by disodium carbonate, cysteine and glutathione. The addition of glutathione lowered the level of 3-MCPD produced from glycerol and NaCl to approximately 80%, of cysteine to 42%, of disodium carbonate to 14%, and of sodium bicarbonate to as little as 8% in comparison to samples with no additive. |
| first_indexed | 2024-04-10T08:37:12Z |
| format | Article |
| id | doaj.art-9b351aa011fc42f7ab31e27986868e95 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:12Z |
| publishDate | 2003-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-9b351aa011fc42f7ab31e27986868e952023-02-23T03:26:41ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172003-10-0121515316110.17221/3493-CJFScjf-200305-00013-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decompositionJ. Velíšek0P. Calta1C. Crews2S. Hasnip3M. Doležal4Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech RepublicFormation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic and oleic acids. The average amount of 3-MCPD formed from these precursors after 30 min of heating at 200°C was from 9.7 (lecithin), to 5.1 (diacylglycerols), 4.7 (glycerol), 3.1 (triacylglycerols), and 2.9 (monoacylglycerols) µmol/mol, respectively. The formation of 3-MCPD from glycerol (one of the major precursors) was also studied in the presence of glutathione, cysteine, disodium carbonate and sodium bicarbonate, i.e. compounds having the potential to decompose 3-MCPD or to prevent its formation. The compound the most active in preventing the formation of 3-MCPD was sodium bicarbonate followed by disodium carbonate, cysteine and glutathione. The addition of glutathione lowered the level of 3-MCPD produced from glycerol and NaCl to approximately 80%, of cysteine to 42%, of disodium carbonate to 14%, and of sodium bicarbonate to as little as 8% in comparison to samples with no additive.https://cjfs.agriculturejournals.cz/artkey/cjf-200305-0001_3-chloropropane-1-2-diol-in-models-simulating-processed-foods-precursors-and-agents-causing-its-decomposition.phpchloropropanediols3-chloropropane-1,2-diol3-monochloropropane-1,2-diol3-mcpdacylglycerolsphospholipidsglycerolglutathionecysteinecarbonates |
| spellingShingle | J. Velíšek P. Calta C. Crews S. Hasnip M. Doležal 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition Czech Journal of Food Sciences chloropropanediols 3-chloropropane-1,2-diol 3-monochloropropane-1,2-diol 3-mcpd acylglycerols phospholipids glycerol glutathione cysteine carbonates |
| title | 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition |
| title_full | 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition |
| title_fullStr | 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition |
| title_full_unstemmed | 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition |
| title_short | 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition |
| title_sort | 3 chloropropane 1 2 diol in models simulating processed foods precursors and agents causing its decomposition |
| topic | chloropropanediols 3-chloropropane-1,2-diol 3-monochloropropane-1,2-diol 3-mcpd acylglycerols phospholipids glycerol glutathione cysteine carbonates |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200305-0001_3-chloropropane-1-2-diol-in-models-simulating-processed-foods-precursors-and-agents-causing-its-decomposition.php |
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