Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
2007
Karsulinova, L.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Folprechtova, B.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Dolezal, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Dostalova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase the risk of coronary heart disease, and for their contents of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. The contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2-32.8%, less than LOD - 6.0%, and 0.5-2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols, and bouillon cubes were in the range of 130-730 microg/kg (540-4,480 microg/kg fat), 50-730 microg/kg (220-2,880 microg/kg fat), and 380-670 microg/kg (2,650-4,840 microg/kg fat), respectively. The results showed that the refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were found in a sample of refined palm oil (4,170 microg/kg).
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Library of Antonin Svehla