| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561347 | Food Research International | 2015 | 5 Pages |
•3-MCPD is a food processing contaminant belonging to the group of chloropropanols.•A GC-MS method was used to determine the levels of 3-MCPD in Brazilian foods.•Concentrations of 3-MCPD varied from not detected to 4405 μg/kg.•The highest levels were found in products containing hydrolyzed vegetable protein.
In the present study, selected commercial processed foods available in the Brazilian market (232 samples) were analyzed for the first time in relation to 3-monochloropropane-1,2-diol (3-MCPD) content using a validated gas chromatography-mass spectrometry method. Most of the samples (66%) did not show quantifiable levels of the contaminant. However, high concentrations were verified in some samples of specific food groups. Maximum values reported were 2529 μg/kg for foods containing hydrolyzed vegetable protein (HVP), such as soups, seasonings and ready-to-eat meals, 4405 μg/kg for soy sauces, 156 μg/kg for foods and beverages containing malt-derived ingredients, 716 μg/kg for breads, and 49 μg/kg for smoked foods. This study highlights the importance of monitoring the 3-MCPD content in the HVP that is added to food as a savory ingredient.
