Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts

https://doi.org/10.17221/735-CJFSCitation:Divínová V., Doležal M., Velíšek J.: (2007): Free and bound 3-chloropropane-1,2-diol in coffee surrogates and malts. Czech J. Food Sci., 25: 39-47.
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The levels are reported of the free 3-chloropropane-1,2-diol (3-MCPD), its bound forms, the recognised precursors of 3-MCPD, and the factors influencing its formation in 5 selected coffee surrogates and 18 malts in the Czech Republic. The coffee surrogates had the free 3-MCPD level in the range of < 9.0 to 32 µg/kg while the highest amount was found in roasted barley. In malts, the free 3-MCPD levels were similarly low (< 9.0 to 45 µg/kg) being the highest in roasted malts (16-45 µg/kg). Nevertheless, the values found in either surrogates or malts, calculated after normalisation to 40% dry matter content, did not exceed the European Union limit of 20 µg/kg adopted for soy sauces and acid-HVP. The risk for consumers could arise from the bound 3-MCPD, its elevated levels having been found in both coffee surrogates and malts. In coffee surrogates, the bound 3-MCPD levels varied between 145−1184 µg/kg product; the highest level was found in roasted barley. The bound 3-MCPD levels exceeded the free 3-MCPD levels 32 to 81 times. In malts, the bound 3-MCPD levels ranged from 4.0−650 µg/kg, the highest amount having been found in roasted malts (463−650 µg/kg). The bound 3-MCPD levels exceeded the free 3-MCPD levels 0.4 to 36 times.
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