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3-Chloropropane-1,2-diol fatty acid esters in potato products

Author

Listed:
  • Vojtěch Ilko

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

  • Zuzana Zelinková

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

  • Marek Doležal

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

  • Jan Velíšek

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

Abstract

The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (< 3 μg/kg) or under the limit of quantification (< 9 μg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 μg/kg) and seven samples of potato crisps (10.4-46.2 µg/kg).Low concentrations of bound 3-CPD were present in raw potatoes (2 μg/kg), potato flakes (18 µg/kg), mashed potatoes (38 µg/kg) and potato dumplings (10-13 µg/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27-64 µg/kg, in fried French fries its content was 100-258 µg/kg. In potato crisps, the bound 3-CPD amount was 98-2201 µg/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.

Suggested Citation

  • Vojtěch Ilko & Zuzana Zelinková & Marek Doležal & Jan Velíšek, 2011. "3-Chloropropane-1,2-diol fatty acid esters in potato products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 411-419.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:468-2010-cjfs
    DOI: 10.17221/468/2010-CJFS
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    References listed on IDEAS

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    1. J. Velíšek & M. Doležal & C. Crews & T. Dvořák, 2002. "Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(5), pages 161-170.
    2. B. Svejkovská & O. Novotný & V. Divinová & Z. Réblová & M. Doležal & J. Velíšek, 2004. "Esters of 3-chloropropane-1,2-diol in foodstuffs," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(5), pages 190-196.
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    Cited by:

    1. Jan Šmidrkal & Vojtěch Ilko & Vladimír Filip & Marek Doležal & Zuzana Zelinková & Jan Kyselka & Iveta Hrádková & Jan Velíšek, 2011. "Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 448-456.

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