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Analysis of Bread Lipids for 3-MCPD Esters

Author

Listed:
  • M. Doležal
  • J. Kertisová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic)

  • Z. Zelinková

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic)

  • J. Velíšek

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic)

Abstract

Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography-mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9-54.5 μg/kg. Concentration of bound 3-MCPD was at interval 1.56-23.60 mg/kg of fat (i.e. 5.7-84.9 μg/kg of sample).

Suggested Citation

  • M. Doležal & J. Kertisová & Z. Zelinková & J. Velíšek, 2009. "Analysis of Bread Lipids for 3-MCPD Esters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 417-420.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:932-cjfs
    DOI: 10.17221/932-CJFS
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    References listed on IDEAS

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    1. C. G Hamlet & P. A Sadd, 2004. "Chloropropanols and their esters in cereal products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 255-258.
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