The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow.

IF 2.3 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Technology and Biotechnology Pub Date : 2024-09-01 DOI:10.17113/ftb.62.03.24.8260

Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül

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引用次数: 0

Abstract

3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, i.e. 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.

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3-Monochloropropane-1,2-diol 和缩水甘油酯在食用植物油中的缓解策略趋势：今天和明天。

3-氯丙二醇（3-MCPD）及其酯类具有致癌和基因毒性作用，是高温诱发的污染物，已在精炼油和脂肪食品中检测到。氯丙二醇酯是氯化丙醇，1978 年首次在酸水解植物蛋白中被发现，许多食品都把它用作增味剂。缩水甘油酯（GE）是食用油在热处理过程中可能产生的污染物，主要在精炼的除臭阶段形成。国际癌症研究机构已将 3-MCPD 列入 2B 类 "人类潜在致癌物"。缩水甘油也被列为具有诱变和致癌特性的 2A 组物质，即 "可能对人体致癌"。此外，国际癌症研究机构（IARC）已将缩水甘油列为 "可能的人类致癌物"（2A 组）。毒理学研究表明，这些由热处理诱发的基因毒性和致癌污染物会在胃肠道释放，并导致肿瘤的形成。本综述介绍了氯丙二醇和 GE 的形成机制、对人体健康的毒理影响以及检测方法。此外，还讨论了在原油生产、精炼及其他过程中减少和防止氯丙二醇和 GE 生成的最新策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Technology and Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

12 months

期刊介绍： Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.