3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition

https://doi.org/10.17221/3493-CJFSCitation:Velíšek J., Calta P., Crews C., Hasnip S., Doležal M. (2003): 3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition. Czech J. Food Sci., 21: 153-161.
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Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting of sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic and oleic acids. The average amount of 3-MCPD formed from these precursors after 30 min of heating at 200°C was from 9.7 (lecithin), to 5.1 (diacylglycerols), 4.7 (glycerol), 3.1 (triacylglycerols), and 2.9 (monoacylglycerols) µmol/mol, respectively. The formation of 3-MCPD from glycerol (one of the major precursors) was also studied in the presence of glutathione, cysteine, disodium carbonate and sodium bicarbonate, i.e. compounds having the potential to decompose 3-MCPD or to prevent its formation. The compound the most active in preventing the formation of 3-MCPD was sodium bicarbonate followed by disodium carbonate, cysteine and glutathione. The addition of glutathione lowered the level of 3-MCPD produced from glycerol and NaCl to approximately 80%, of cysteine to 42%, of disodium carbonate to 14%, and of sodium bicarbonate to as little as 8% in comparison to samples with no additive.  
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