Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
L. Karšulínová, B. Folprechtová, M. Doležal, J. Dostálová, J. Velíšekhttps://doi.org/10.17221/679-CJFSCitation:Karšulínová L., Folprechtová B., Doležal M., Dostálová J., Velíšek J. (2007): Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents. Czech J. Food Sci., 25: 257-264.
Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase the risk of coronary heart disease, and for their contents of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. The contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2–32.8%, < LOD – 6.0%, and 0.5–2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols, and bouillon cubes were in the range of 130–730 µg/kg (540–4480 µg/kg fat), 50–730 µg/kg (220–2880 µg/kg fat), and 380–670 µg/kg (2650–4840 µg/kg fat), respectively. The results showed that the refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were found in a sample of refined palm oil (4170 µg/kg). Currently, there is no information available on how these 3-MCPD esters are metabolised, to which extent they are hydrolysed or biosynthesised in the body, to which extent they are deposited in tissues, and how they influence the properties and functions of tissues (if they really do it).Keywords:coffee creamers; cream aerosols; bouillon cubes; fatty acids composition; trans-fatty acids; chloropropanols; 3-chloropropane-1,2-diol; 3-MCPD; 3-MCPD esters; contaminants