The Analysis Methods Of 3-Monochloropropane-1,2-Diol and Glycydyl Esters in Foods, Mitigation Studies, and Current Developments About their Effects on Health

Authors

  • Aslı Yıldırım Adnan Menderes Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
  • Aslı Yorulmaz Adnan Menderes Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

DOI:

https://doi.org/10.24925/turjaf.v5i12.1497-1507.1192

Keywords:

3-monochloropropane-1, 2-diol, Glycidyl esters, Glycidol, Chloropropanol, Analysis

Abstract

Chloropropanols are known as undesired food contaminants liberated during the processing of various food products. When the adverse effects of chloropropanols, especially 3-monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane-1,3-diol (2-MCPD) and glycidols along with their esters were first understood, the studies about the detection and mitigation of these compounds were accelerated. 3-MCPD, which was detected in food products in higher amounts when compared to other chloropropanols, usually occurs during refining process of vegetable oils, especially in deodorisation step. The novel methods in terms of the analysis of 3-MCPD and other chloropropanols are continuously updated. However, there are two basic methods today namely direct and indirect methods. Direct methods enable to detect all of the esters individually, yet, due to the necessity of a huge number of reference standards, indirect methods are currently more preferred. The first essential step of reducing chloropropanols in food products is to determine the proper analysis method. In this review, general information, new developments in analysis methods, mitigation studies and the toxigolocial data about various chloropropanols were summarized.

Published

14.12.2017

How to Cite

Yıldırım, A., & Yorulmaz, A. (2017). The Analysis Methods Of 3-Monochloropropane-1,2-Diol and Glycydyl Esters in Foods, Mitigation Studies, and Current Developments About their Effects on Health. Turkish Journal of Agriculture - Food Science and Technology, 5(12), 1497–1507. https://doi.org/10.24925/turjaf.v5i12.1497-1507.1192

Issue

Section

Food Technologies