Czech J. Food Sci., 2009, 27(10):S421-S424 | DOI: 10.17221/1065-CJFS

3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

Z. Zelinková*, M. Doležal, J. Velíšek
Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Czech Republic

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27-64 μg/kg, French fries (final product) 100-258 μg/kg and potato chips 229-1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

Keywords: 3-chloropropane-1,2-diol; 3-MCPD; bound 3-MCP; potato products

Published: June 30, 2009  Show citation

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Zelinková Z, Doležal M, Velíšek J. 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products. Czech J. Food Sci. 2009;27(Special Issue 1):S421-424. doi: 10.17221/1065-CJFS.
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