title: 3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods.
abstract: Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04 mg kg(-1), a limit of quantitation of 0.08 mg kg(-1), mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99 mg kg(-)(1), and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food.
authors.affiliation: a Faculty of Food Engineering , State University of Campinas (UNICAMP) , Campinas , Brazil.
authors.forename: Adriana Pavesi
authors.initials: AP
authors.lastname: Arisseto
authors.forename: Priscila Francisca Corrêa
authors.initials: PF
authors.lastname: Marcolino
authors.forename: Eduardo
authors.initials: E
authors.lastname: Vicente
mesh_terms: D001938:Brazil; D003296:Cooking; D004042:Dietary Fats, Unsaturated; D004952:Esters / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006801:Humans; D057230:Limit of Detection; D015203:Reproducibility of Results; D000517:alpha-Chlorohydrin / Q000032:analysis*
chemical_list: D004042:Dietary Fats, Unsaturated; D004952:Esters; D005227:Fatty Acids; D000517:alpha-Chlorohydrin
keywords: 3-MCPD; contaminants; food safety; frying; oil refining