Levels of 3-monochloropropane-1, 2-diol (3-MCPD) in selected processed foods from the Brazilian market. (November 2015)

• Record Type: Journal Article
• Authors: Vicente, Eduardo; Arisseto, Adriana P.; Furlani, Regina P.Z.; Monteiro, Vanessa; Gonçalves, Lilian M.; Pereira, Ana Luiza D.; Toledo, Maria Cecília F.
• Is Part Of: Food research international. Volume 77:Part 3(2015:Nov.)
• Page Start: 310
• Page End: 314
• Publication Date: 2015-11
• Subjects: Processing contaminants -- Food safety -- Chloropropanols -- Gas chromatography-mass spectrometry -- Processed foods; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.03.035
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In the present study, selected commercial processed foods available in the Brazilian market (232 samples) were analyzed for the first time in relation to 3-monochloropropane-1, 2-diol (3-MCPD) content using a validated gas chromatography-mass spectrometry method. Most of the samples (66%) did not show quantifiable levels of the contaminant. However, high concentrations were verified in some samples of specific food groups. Maximum values reported were 2529 μg/kg for foods containing hydrolyzed vegetable protein (HVP), such as soups, seasonings and ready-to-eat meals, 4405 μg/kg for soy sauces, 156 μg/kg for foods and beverages containing malt-derived ingredients, 716 μg/kg for breads, and 49 μg/kg for smoked foods. This study highlights the importance of monitoring the 3-MCPD content in the HVP that is added to food as a savory ingredient. Highlights: 3-MCPD is a food processing contaminant belonging to the group of chloropropanols. A GC-MS method was used to determine the levels of 3-MCPD in Brazilian foods. Concentrations of 3-MCPD varied from not detected to 4405 μg/kg. The highest levels were found in products containing hydrolyzed vegetable protein.