3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

https://doi.org/10.17221/1065-CJFSCitation:Zelinková Z., Doležal M., Velíšek J. (2009): 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products. Czech J. Food Sci., 27: S421-S424.
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The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 μg/kg, French fries (final product) 100–258 μg/kg and potato chips 229–1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.
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