3-Chloropropane-1,2-diol fatty acid esters in potato products
2011
Ilko, V.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin | Zelinkova, Z.,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 | Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (less than 3 microg/kg) or under the limit of quantification (less than 9 microg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 microg/kg) and seven samples of potato crisps (10.4-46.2 microg/kg). Low concentrations of bound 3-CPD were present in raw potatoes (2 microg/kg), potato flakes (18 microg/kg), mashed potatoes (38 microg/kg) and potato dumplings (10-13 microg/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27-64 microg/kg, in fried French fries its content was 100-258 microg/kg. In potato crisps, the bound 3-CPD amount was 98-2,201 microg/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.
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