Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

Abstract

The formation of 3-monochloropropano-1,2-diol (3-MCPD) and its esters in seven fat-rich cereal food model systems was investigated. The models, consisting of triolein, various cereal or pseudocereal flours (buckwheat, corn, millet, oat, rice, wheat, and starch), sugar, NaCl and water, were subjected to thermal processing for 10 min at 200°C and then analysed in terms of the formation of the contaminants. The highest free 3-MCPD level was reached for the model with buckwheat flour (90.7 lg kg -1 ), and the lowest for the starch-containing model (control; 64.6 lg kg -1 ). For 3-MCPD esters, the content ranged from 924 lg kg -1 (starch) to 1145 lg kg -1 (oat flour). The experiment revealed the substantial influence of protein and some minerals (Mg, Fe, Cu, Zn) on the level of free 3-MCPD. In the case of 3-MCPD esters, high fat content in samples promoted ester formation, but an inhibitory effect of Na was also observed. The promoting (Mg, Fe, Cu) or inhibiting (Na) role of minerals on 3-MCPD formation was also confirmed with the use of metal ion solutions in different concentrations. The outcomes of the experiment suggest that the use of mineral-rich flours, such as buckwheat and oat flours in heat treatment together with lipids, may lead to increased formation of 3-MCPD and its esters.

Mitigation Studies Based on the Contribution of Chlorides and Acids to the Formation of 3-MCPD, 2-MCPD, and Glycidyl Esters in Palm Oil

“…Sadowsha-Rociek et al . reported that the presence of zinc-containing compounds induced the formation of free 3-MCPD, and our study suggested that metallic zinc can favor the formation of the esterified form of this contaminant.…”

A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes

“…First, a higher fat content provided reaction backbones (partial acylglycerol) to form 3-MCPD esters. Secondly, lower pH values provided an acidic condition can catalyse the reaction between lipids structure and chloride ions (Anna Sadowska-Rociek, Cieślik and Florkiewicz, 2017 ). Sodium chloride in the recipe …”

Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

“…All dough ingredients were also analysed for 3-MCPDE and GE levels. The extraction and determination of fat was performed using CO 2 in critical phase, according to the procedure formerly developed and validated [ 20 ]. The extracted fat was spiked with 270 μL of PP-3-MCPD-d 5 and P-Gly-d 5 , used as internal standards.…”

“…The extracted fat was spiked with 270 μL of PP-3-MCPD-d 5 and P-Gly-d 5 , used as internal standards. Further steps were performed according to the procedures described previously [ 20 ].…”