3-Chloropropane-1,2-diol fatty acid esters in potato products
V. Ilko, Z. Zelinková, M. Doležal, J. Velíšek
https://doi.org/10.17221/468/2010-CJFSCitation:Ilko V., Zelinková Z., Doležal M., Velíšek J. (2011): 3-Chloropropane-1,2-diol fatty acid esters in potato products. Czech J. Food Sci., 29: 411-419.Low concentrations of bound 3-CPD were present in raw potatoes (2 μg/kg), potato flakes (18 µg/kg), mashed potatoes (38 µg/kg) and potato dumplings (10–13 µg/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 µg/kg, in fried French fries its content was 100–258 µg/kg. In potato crisps, the bound 3-CPD amount was 98–2201 µg/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.
3-chloropropane-1,2-diol; 3-CPD; 3-chloropropane-1,2-diol esters; bound 3-CPD; potato products; potato chips; potato crisps; French fries
Impact factor (Web of Science):
2019: 0.932
Q4 – Food Science and Technology
5-Year Impact Factor: 1.322
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