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|Title:||Levels of 3-monochloropropane-1,2-diol (3-MCPD) in selected processed foods from the Brazilian market|
Arisseto, Adriana P.
Furlani, Regina P.Z.
Gonçalves, Lilian M.
Pereira, Ana Luiza D.
Toledo, Maria Cecília F.
|Abstract:||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|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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