Artículos de revistas
Levels Of 3-monochloropropane-1,2-diol (3-mcpd) In Selected Processed Foods From The Brazilian Market
Registro en:
Levels Of 3-monochloropropane-1,2-diol (3-mcpd) In Selected Processed Foods From The Brazilian Market. Elsevier Science Bv, v. 77, p. 310-314 NOV-2015.
0963-9969
WOS:000367410100002
10.1016/j.foodres.2015.03.035
Autor
Vicente
Eduardo; Arisseto
Adriana P.; Furlani
Regina P. Z.; Monteiro
Vanessa; Goncalves
Lilian M.; Pereira
Ana Luiza D.; Toledo
Maria Cecilia F.
Institución
Resumen
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 mu g/kg for foods containing hydrolyzed vegetable protein (HVP), such as soups, seasonings and ready-to-eat meals, 4405 mu g/kg for soy sauces, 156 mu g/kg for foods and beverages containing maltderived ingredients, 716 mu g/kg for breads, and 49 mu g/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. (C) 2015 Elsevier Ltd. All rights reserved. 77
310 314 National Council for Scientific and Technological Development Ministry of Agriculture, Livestock and Food Supply