Mechanism, analysis and methods of elimination of 3- and 2- monocloropropandiol (MCPD) and its esters and glycidyl fatty acid esters (GE) in foods

Many of the more recently discovered process contaminants in foods are formed during traditional food and ingredient preparation, more specifically during a heating step. The exposure of food to heat besides the numerous beneficial aspects of heating foods, such as lowering or eliminating the more microbial hazards and making food tasty and palatable, it also bears certain iiyçiçekii the process is not appropriately controlled (e.g., overbaking). Over the past two decades, a number of "undesired" chemicals have been discovered in foods, such as acrylamide and furan. One of these chemicals is 3-Monochloropropane-1,2-diol (3-MCPD) and glycidol (GE). The International Agency for Research on Cancer (IARC) classifies glycidol as a probable human carcinogen (group 2A) and 3-MCPD as a possible human carcinogen (group 2B). The list of food and ingredients in which 3-MCPDE have been detected includes refined vegetable oils, fried foods, infant formula, meat products, dairy products, cereal and bakery products, soups, sauces, and roasted coffee. The most notable among these studies are the high levels of 3-MCPD esters in edible refined vegetable oils and fats. European Food Safety Authority (EFSA) released an updated opinion deriving a tolerable iiyçiç intake (TDI) of 2.0 μg/kg of body weight iiyçiç for 3-MCPD. Currently, three indirect methods are largely accepted and used iiyçiçek routine analysis of MCPD esters and glycidyl esters. They are AOCS Cd 29a- 13 (Unilever combined method), AOCS Cd 29b-13 (SGS 3-in-1 method), AOCS Cd 29c-13 (DGF C-VI 18 (10). Keywords: 3-MCPD, 2-MCPD, Glycidol esters, palm oil, olive oil