Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods

Autor(es)

Arisseto, Adriana Pavesi ^[1] ; Silva, Willian Cruzeiro ^[1] ; Tivanello, Renan Gusmao ^[1] ; Sampaio, Klicia Araujo ^[1] ; Vicente, Eduardo ^[2]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, UNICAMP, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Inst Food Technol ITAL, Ave Brasil 2880, CP 139, BR-13070178 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 24, p. 36-42, DEC 2018.
• Citações Web of Science: 1

Resumo

An emerging group of process-induced food contaminants including esterified forms of monochloropropanediols (MCPDE) and glycidol (GE) has attracted significant attention of fats and oils producers in the past few years. These substances are mainly formed during the deodorization step of the refining processing of vegetable oils. Literature indicates different precursors, mechanisms and process conditions for the formation of these contaminants. Nephrotoxicity, developmental and reproduction toxicity, and carcinogenicity have been described as the most important adverse effects of MCPDE and GE. Analytical methods for the determination of these contaminants include direct and indirect approaches, and some of them are fully validated for different matrices. However, important gaps still exist, which motivates many research opportunities on this topic. (AU)

• Processo FAPESP: 17/26675-5 - Caracterização do óleo de palma para estudos de formação e mitigação de ésteres de 3-MCPD, 2-MCPD e glicidol durante a desodorização
• Beneficiário: Maisa Freitas Capristo
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 16/23958-3 - Formação e mitigação de ésteres de 3-MCPD, 2-MCPD e glicidol em óleo de palma
• Beneficiário: Adriana Pavesi Arisseto Bragotto
• Modalidade de apoio: Auxílio à Pesquisa - Regular