Ésteres de cloropropanóis e de glicidol em alimentos

Química Nova

Adriana Pavesi Arisseto²  Priscila Francisca Corrêa Marcolino²  Eduardo Vicente²  Klicia Araújo Sampaio¹ 

[1] ,Instituto de Tecnologia de Alimentos Centro de Ciência e Qualidade de Alimentos Campinas SP ,Brasil

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

DOI  :  10.1590/S0100-40422013000900022

来源: SciELO

【 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】

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