3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods

Autor(es)

Arisseto, Adriana Pavesi ; Correa Marcolino, Priscila Francisca ; Vicente, Eduardo

• Tipo de documento: Artigo Científico
• Fonte: Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure; v. 32, n. 9, p. 5-pg., 2015-09-02.

Resumo

Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04mgkg(-1), a limit of quantitation of 0.08mgkg(-1), mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99mgkg(-)(1), and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food. (AU)

• 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
• Modalidade de apoio: Bolsas no Brasil - Jovens Pesquisadores
• 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
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores