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Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

In the present work, different foods including banana, potato, cassava, onion, garlic, polenta, rice balls and beef patties were investigated in relation to the possible endogenous formation of 3-monochloropropane-1,2-diol fatty acid esters (bound 3-MCPD) and carry-over of these contaminants from the oil due to fat uptake during frying. For that, the samples were fried in two different types of oil and bound 3-MCPD was determined by using an indirect method based on acid transesterification and gas chromatography coupled to mass spectrometry analysis. The compounds were not detected in the fried foods when corn oil containing non-significant levels of bound 3-MCPD (<0.05 mg kg−1) was used, indicating no endogenous formation during frying. On the other hand, when the same foods were fried in palm oil containing 1.64 mg kg−1 of bound 3-MCPD, the mean concentrations ranged from 0.12 to 0.25 mg kg−1, indicating a clear carry-over of the contaminants. In this case, a good correlation was observed between the levels of the compounds in fried samples and water loss/fat uptake.

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Acknowledgments

This work was supported by the São Paulo Research Foundation (FAPESP) under Grant Numbers 2011/08936-0 and 2011/19043-6. The authors also thank Dr. Ana Lúcia da Silva C. Lemos and Márcia Mayumi H. Haguiwara for the meat processing.

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Authors and Affiliations

  1. Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil

    Adriana Pavesi Arisseto, A. C. Augusti & G. R. Scaranelo

  2. Food Science and Quality Center (CCQA), Institute of Food Technology (ITAL), Avenida Brasil 2880, C. P. 139, Campinas, SP, 13070-178, Brazil

    P. F. C. Marcolino, S. A. G. Berbari, A. M. R. O. Miguel, M. A. Morgano & E. Vicente

Authors
  1. Adriana Pavesi Arisseto
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  2. P. F. C. Marcolino
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  3. A. C. Augusti
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  4. G. R. Scaranelo
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  5. S. A. G. Berbari
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  6. A. M. R. O. Miguel
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  7. M. A. Morgano
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  8. E. Vicente
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Correspondence to Adriana Pavesi Arisseto.

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Arisseto, A.P., Marcolino, P.F.C., Augusti, A.C. et al. Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying. J Am Oil Chem Soc 94, 449–455 (2017). https://doi.org/10.1007/s11746-017-2951-9

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  • DOI: https://doi.org/10.1007/s11746-017-2951-9

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