3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES

Year 2018, , 886 - 895, 01.10.2018

Gizem Sevindirici , Onur Özdikicierler Fahri Yemişçioğlu

https://doi.org/10.15237/gida.GD18053

Cited By: 2

Abstract

3-monochloropropane 1,2-diol (3-MCPD) and glycidyl are
food-based contaminants that occur during process. 3-MCPD was classified as
possibly carcinogenic to humans (group 2B) and glycidyl was classified as
genotoxically carcinogenic to humans (group 2A) by International Agency for
Research on Cancer (IARC). 3-MCPD and glycidyl components were detected in
various food groups such as acid-hydrolyzed vegetable proteins, soy sauces,
infant formulas, snack foods like chips, coffee. One of the most susceptible
food group is refined edible oils for 3-MCPD and GE presence since, oils are
widely used for various purposes in many food products. 3-MCPD and GE may be
formed in oils that are processed at high temperatures during oil refining.
Mitigation of 3-MCPD and GE is a crucial issue in terms of food safety. This
study focused on chemical structure, formation mechanism, effects of process
contaminants on human health, legal regulations and mitigation strategies.

Keywords

3-MCPD, glycidyl esters (GE), monoglyceride, diglyceride, refined oil

RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ

Abstract

3-monokloropropan 1,2-diol (3-MCPD) ve glisidil
bileşenleri proses esnasında oluşan gıda kaynaklı kontaminantlardandır.
Uluslararası Kanser Araştırma Ajansı (IARC) tarafından 3-MCPD karsinojen (grup
2B); glisidil ise genotoksik karsinojen (grup 2A) olarak tanımlanmaktadır.
3-MCPD ve glisidil bileşenleri; asitle hidrolize edilmiş sebze proteinleri,
soya sosları, bebek mamaları, kızarmış patates ve benzeri atıştırmalık gıdalar,
kahve gibi çeşitli gıda gruplarında bulunmaktadır. Rafine bitkisel yağlar
birçok farklı gıda grubunun önemli bir bileşeni olmalarından dolayı 3-MCPD ve
GE varlığı açısından en riskli ürün gruplarından biridir. Rafinasyon işlemi
sırasında yüksek sıcaklıkta işlem gören yağlarda 3-MCPD ve GE oluşabilmektedir.
Sağlık üzerine etkileri düşünüldüğünde, 3-MCPD ve GE’nin azaltılması önemli bir
çalışma konusu haline gelmiştir. Bu çalışmada kontaminantların kimyasal yapısı,
oluşum mekanizması, sağlık üzerine etkileri, yasal düzenlemeler ve
azaltılmasına yönelik yapılan çalışmalar incelenmiştir.

Keywords

3-MCPD, glisidil esteri (GE), monogliserit, digliserit, rafine yağ

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