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Journal Article

Journal Article

Esters of 3-chloropropane-1,2-diol in foodstuffs

Svejkovska, B.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin); Novotny, O.; Divinova, V.; Reblova, Z.; et al.

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Twenty selected foods (pickled olives, roasted coffee and peanuts, light and dark malt, crisp bread, salty crackers, doughnuts, potato crisps, French fries, soft or fermented salami, ham, grilled chicken, smoked mackerel, pickled herring, cheeses) were analysed for free and bound 3-chloropropane-1,2-diol (3-MCPD) concentration. All samples contained free 3-MCPD (approx. 9.6-82.7 microg/kg food). The concentrations of bound 3-MCPD (monoesters and diesters of 3-MCPD with higher fatty acids) varied between 1.1 mg/kg of fat and 36.8 mg/kg of fat. Five foods of plant origin processed at high temperatures contained elevated levels of bound 3-MCPD (0.14-6.10 mg/kg). A high level of bound 3-MCPD (0.28 mg/kg) was also found in a sample of pickled fish.
From the journal
Czech Journal of Food Sciences - UZPI (Czech Republic)
ISSN : 1212-1800

Bibliographic information

Language:
English
Type:
Summary
In AGRIS since:
2005
Volume:
22
Issue:
5
Start Page:
190
End Page:
196
All titles:
"Esters of 3-chloropropane-1,2-diol in foodstuffs"@eng
Other:
"Summaries (Cs, En)"
"3 tables"
"25 ref."
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Bibliographic information

Language:
English
Type:
Summary
In AGRIS since:
2005
Volume:
22
Issue:
5
Start Page:
190
End Page:
196
All titles:
"Esters of 3-chloropropane-1,2-diol in foodstuffs"@eng
Other:
"Summaries (Cs, En)"
"3 tables"
"25 ref."