3-Chloropropane-1,2-diol (3-MCPD) in soy sauce: A review on the formation, reduction, and detection of this potential carcinogen
Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented, acid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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2015
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| Online Access: | http://eprints.um.edu.my/15094/1/Comprehensive_Reviews_in_Food_Science_and_Food_Safety_14%282015%2948-66.pdf |
| _version_ | 1796946851321085952 |
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| author | Bai, Q.L. Khor, S.M. |
| author_facet | Bai, Q.L. Khor, S.M. |
| author_sort | Bai, Q.L. |
| collection | UM |
| description | Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can
be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented,
acid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropane-1,2-diol (3-MCPD) is a heat-
produced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVPproduced
soy sauce in 1978. 3-MCPD has been reported to be carcinogenic, nephrotoxic, and reproductively toxic in
laboratory animal testing and has been registered as a chemosterilant for rodent control. 3-MCPD is classified as a possible
carcinogenic compound, and the maximum tolerated limit in food has been established at both national and international
levels. The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects,
and the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce. The
methods of quantification are also critically reviewed with a focus on efficiency, suitability, and challenges encountered
in analysis. |
| first_indexed | 2024-03-06T05:38:04Z |
| format | Article |
| id | um.eprints-15094 |
| institution | Universiti Malaya |
| language | English |
| last_indexed | 2024-03-06T05:38:04Z |
| publishDate | 2015 |
| record_format | dspace |
| spelling | um.eprints-150942015-12-28T08:06:05Z http://eprints.um.edu.my/15094/ 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce: A review on the formation, reduction, and detection of this potential carcinogen Bai, Q.L. Khor, S.M. QD Chemistry Soy sauce, a dark-colored seasoning, is added to enhance the sensory properties of foods. Soy sauce can be consumed as a condiment or added during the preparation of food. There are 3 types of soy sauce: fermented, acid-hydrolyzed vegetable protein (acid- HVP), and mixtures of these. 3-Chloropropane-1,2-diol (3-MCPD) is a heat- produced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVPproduced soy sauce in 1978. 3-MCPD has been reported to be carcinogenic, nephrotoxic, and reproductively toxic in laboratory animal testing and has been registered as a chemosterilant for rodent control. 3-MCPD is classified as a possible carcinogenic compound, and the maximum tolerated limit in food has been established at both national and international levels. The purpose of this review is to provide an overview on the detection of 3-MCPD in soy sauce, its toxic effects, and the potential methods to reduce its concentration, especially during the production of acid-HVP soy sauce. The methods of quantification are also critically reviewed with a focus on efficiency, suitability, and challenges encountered in analysis. 2015 Article PeerReviewed application/pdf en http://eprints.um.edu.my/15094/1/Comprehensive_Reviews_in_Food_Science_and_Food_Safety_14%282015%2948-66.pdf Bai, Q.L. and Khor, S.M. (2015) 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce: A review on the formation, reduction, and detection of this potential carcinogen. Comprehensive Reviews in Food Science and Food Safety, 14 (1). pp. 48-66. http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12120/abstract |
| spellingShingle | QD Chemistry Bai, Q.L. Khor, S.M. 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce: A review on the formation, reduction, and detection of this potential carcinogen |
| title | 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce:
A review on the formation, reduction, and
detection of this potential carcinogen |
| title_full | 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce:
A review on the formation, reduction, and
detection of this potential carcinogen |
| title_fullStr | 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce:
A review on the formation, reduction, and
detection of this potential carcinogen |
| title_full_unstemmed | 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce:
A review on the formation, reduction, and
detection of this potential carcinogen |
| title_short | 3-Chloropropane-1,2-diol (3-MCPD) in soy sauce:
A review on the formation, reduction, and
detection of this potential carcinogen |
| title_sort | 3 chloropropane 1 2 diol 3 mcpd in soy sauce a review on the formation reduction and detection of this potential carcinogen |
| topic | QD Chemistry |
| url | http://eprints.um.edu.my/15094/1/Comprehensive_Reviews_in_Food_Science_and_Food_Safety_14%282015%2948-66.pdf |
| work_keys_str_mv | AT baiql 3chloropropane12diol3mcpdinsoysauceareviewontheformationreductionanddetectionofthispotentialcarcinogen AT khorsm 3chloropropane12diol3mcpdinsoysauceareviewontheformationreductionanddetectionofthispotentialcarcinogen |