Chloropropanols and glycidyl esters in foods

Química Nova

Instituto de Tecnologia de Alimentos, Campinas, Brasil¹  Marcolino, Priscila Francisca Corrêa¹  Sampaio, Klicia Araújo¹  Vicente, Eduardo¹  Arisseto, Adriana Pavesi¹  Ghent University, Ghent, Belgium¹ 

关键词: 3-MCPD esters;    glycidyl esters;    oil refining.;   

DOI  :  10.1590/S0100-40422013000900022

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.

【 授权许可】

Unknown