Review on 3-Chloro-1,2-Propanediol: A Chloropropanol Formed During Food Processing
2017
Belay Haile | Neela Satheesh
Due to the different processing methods in food preparation, leads to the formation of some by-products which are very importance in human health. Chloropropanols are the chlorine containing alcohols determined in different oils and fats related communities in their ester forms. 3-monochloropropan-1, 2-diol (3-MCPD) is one of the major chloropropanols identified in most of the food samples, including vegetables, fruits, eggs and dairy products in very lower limits. Chloropropanols present in foods for number of reasons. Condiments such as soya sauce and oyster sauce, after going through an acid treatment, reported the presence of 3-MCPD. Other ready to eat food products, like instant noodles and hamburgers, used acid-hydrolysed vegetable protein as an ingredient, also reported the evidence of 3-MCPD. Lipids and sodium chloride in foods also contribute to the formation of 3-MCPD during normal heat processing such as coffee roasting and bread-baking. Researchers have been proved genotoxic effect of 3-MCPD and still research is going on the health effects of chloropropanols. In present review we are presenting the introduction, occurrence in different types of the food materials, dietary exposure and their biotransfermation, toxicity of 3-MCPD. Also, presented the direct and indirect detection methods and presented with potential solution for degradation of Chloropropanols in different food products.
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Эту запись предоставил Jimma University
