Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying

Texto completo
Autor(es):
Arisseto, Adriana Pavesi ; Marcolino, P. F. C. ; Augusti, A. C. ; Scaranelo, G. R. ; Berbari, S. A. G. ; Miguel, A. M. R. O. ; Morgano, M. A. ; Vicente, E.
Número total de Autores: 8
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY; v. 94, n. 3, p. 449-455, MAR 2017.
Citações Web of Science: 9
Resumo

In the present work, different foods including banana, potato, cassava, onion, garlic, polenta, rice balls and beef patties were investigated in relation to the possible endogenous formation of 3-monochloropropane-1,2-diol fatty acid esters (bound 3-MCPD) and carry-over of these contaminants from the oil due to fat uptake during frying. For that, the samples were fried in two different types of oil and bound 3-MCPD was determined by using an indirect method based on acid transesterification and gas chromatography coupled to mass spectrometry analysis. The compounds were not detected in the fried foods when corn oil containing non-significant levels of bound 3-MCPD (< 0.05 mg kg(-1)) was used, indicating no endogenous formation during frying. On the other hand, when the same foods were fried in palm oil containing 1.64 mg kg(-1) of bound 3-MCPD, the mean concentrations ranged from 0.12 to 0.25 mg kg(-1), indicating a clear carry-over of the contaminants. In this case, a good correlation was observed between the levels of the compounds in fried samples and water loss/fat uptake. (AU)

Processo FAPESP: 11/08936-0 - Ésteres de 3-monocloropropano-1,2-diol (3-MCPD) em óleos, gorduras e alimentos fritos
Beneficiário:Adriana Pavesi Arisseto Bragotto
Linha de fomento: Auxílio à Pesquisa - Apoio a Jovens Pesquisadores
Processo FAPESP: 11/19043-6 - Ésteres de 3-monocloropropano-1,2-diol (3-MCPD) em óleos, gorduras e alimentos fritos
Beneficiário:Adriana Pavesi Arisseto Bragotto
Linha de fomento: Bolsas no Brasil - Apoio a Jovens Pesquisadores