| Grant number: | 11/08936-0 |
| Support Opportunities: | Research Grants - Young Investigators Grants |
| Start date: | January 01, 2012 |
| End date: | December 31, 2014 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Adriana Pavesi Arisseto Bragotto |
| Grantee: | Adriana Pavesi Arisseto Bragotto |
| Host Institution: | Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil |
| Associated researchers: | Ana Maria Rauen de Oliveira Miguel ; Eduardo Vicente ; Marcelo Antonio Morgano ; Shirley Aparecida Garcia Berbari |
| Associated research grant(s): | 13/17486-3 - 6th International Symposium on Recent Advances in Food Analysis, AR.EXT |
| Associated scholarship(s): | 11/19043-6 - 3-monochloropropane-1,2-diol (3-MCPD) esters in oils, fats and fried foods, BP.JP |
Abstract
3-monochloropropane-1,2-diol (3-MCPD), a well known contaminant formed from lipids and chlorides under thermal treatment, can be found in foods in both free (3-MCPD) and bound with fatty acids (3-MCPD esters) forms. Although 3-MCPD has been identified in hydrolyzed vegetable protein approximately 30 years ago, the presence of its esters in processed foods was discovered only in 2004 and it has been reported at much higher concentrations than those found for its free form, especially in vegetable oils and fats as well as in fried foods. This discovery has been considered a priority issue in relation to food safety, considering the toxicity of 3-MCPD and the possibility that its intake exceed the tolerable level currently established, in the case of complete hydrolysis of its esters during digestion, releasing free 3-MCPD. As the available information are still recent and limited, the main objective of this project is to obtain data on the occurrence of 3-MCPD esters in oils, fats and fried foods, in order to create the first database in Brazil and contribute to a better understanding of the contamination of foods during frying. In this way, it will be possible to position Brazil at the same technique and scientific level of countries that have contributed to the advancement of knowledge related to the presence of 3-MCPD esters in foods. (AU)
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