Chloropropanols and their esters in cereal products 

https://doi.org/10.17221/10676-CJFSCitation:G Hamlet C., A Sadd P. (2004): Chloropropanols and their esters in cereal products . Czech J. Food Sci., 22: S255-S258.
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Chloropropanols, in particular monochloropropanediols (MCPDs) are food contaminants that can form in the high temperature crust region of cereal products. Previous studies have indicated that MCPD-esters may be formed from a reaction between chloride ions and some lipids, although, to date, these compounds have not been reported in cereal products. MCPD-esters were extracted into an organic solvent and cleaned up by a preparative thin-layer chromatography procedure. Sample extracts were analysed using gas chromatography/mass spectrometry (GC/MS) and the data compared with that obtained from a reference MCPD-ester, prepared by a custom synthesis. A faster method using enzyme hydrolysis and GC/MS showed that MCPD-esters could also be determined as the amount of 3-MCPD released by a commercial lipase from Aspergillus oryzae. Under the conditions of enzyme hydrolysis, model system studies indicated that low levels of MCPDs might also be generated by a lipase catalysed reaction between short chain triacylglycerols and chloride ions.

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