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Determination of Fatty Acid Profile and 3-Monochloropropane-1,2-diol (3-MCPD) Levels in Bakery Products

Şana Sungur *, Ender Azak

Abstract

Thermally processed foods and refined oils are the most significant sources of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters. The International Agency for Research on Cancer (IARC) classified 3-MCPD as a “possible human carcinogen (group 2B)” and the UK Food Advisory Committee has recommended reducing its level to minimum in foods. In this study, firstly the fatty acid contents of many foods such as cakes, biscuits, waffles, chocolates, cookies products consumed frequently in daily life were determined by GC-MS. Then, 3-MCPD esters formation was examined. The main fatty acids were determined as palmitic acid and stearic acid. The amounts of 3-MCPD esters were found to be between 0.06 and 0.60 mg kg-1, and the amounts of glycidyl esters were found to be between 0.07 and 8.80 mg kg-1.

Keywords

Fatty acid, 3-monochloropropane-1,2-diol (3-MCPD), bakery products, GC-MS

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