3-Monochloropropane-1,2-diol (3-MCPD): a review on properties, occurrence, mechanism of formation, toxicity, analytical approach and mitigation strategy

3-Monochloropropane-1,2-diol (3-MCPD) is one of the most common food contaminants in processed oils which forms mostly during the deodorization step of edible oil refining process. It has been detected in many types of food products such as infant formula, margarine, bread and soy sauce, which could...

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Published in:Journal of food measurement & characterization 2023-08, Vol.17 (4), p.3592-3615
Main Authors: Syed Putra, Sharifah Shahira, Basirun, Wan Jefrey, Elgharbawy, Amal A. M., Hayyan, Maan, Al Abdulmonem, Waleed, Aljohani, Abdullah S. M., Hayyan, Adeeb
Format: Article
Language:English
Subjects:
alpha-chlorohydrin
analytical methods
Baby foods
Body weight
breads
Chemical contaminants
Chemical engineering
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromatography
Contaminants
Deodorization
Edible oils
Engineering
Food contamination
Food products
Food safety
Food Science
Glycerol
infant formulas
kidneys
Laboratory animals
Margarine
Methods
Mitigation
Oils & fats
Petroleum refining
Physical properties
Physicochemical properties
Review Paper
Reviews
Soy sauce
testes
Toxicity
Vegetable oils
Veterinary medicine
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description 3-Monochloropropane-1,2-diol (3-MCPD) is one of the most common food contaminants in processed oils which forms mostly during the deodorization step of edible oil refining process. It has been detected in many types of food products such as infant formula, margarine, bread and soy sauce, which could result in kidney and testicular damage. The presence of 3-MCPD contaminant have been occurring for more a decade, which warrants a maximum permissible amount of 2 µg/kg body weight in food products in national and international levels. The purpose of this review is to provide an overview in the past 12 years on its physicochemical properties, occurrence, potential precursors and formation mechanism of 3-MCPD in foodstuffs. The toxicity, its quantification methods and mitigation strategy are also reviewed with an emphasis on the applicability, efficiency and issues encountered during the analysis. This review provides an elucidation regarding 3-MCPDEs and their food safety implications.
doi_str_mv 10.1007/s11694-023-01883-y
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ispartof Journal of food measurement & characterization, 2023-08, Vol.17 (4), p.3592-3615
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source Springer Nature; ProQuest Publicly Available Content database
subjects alpha-chlorohydrin
analytical methods
Baby foods
Body weight
breads
Chemical contaminants
Chemical engineering
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromatography
Contaminants
Deodorization
Edible oils
Engineering
Food contamination
Food products
Food safety
Food Science
Glycerol
infant formulas
kidneys
Laboratory animals
Margarine
Methods
Mitigation
Oils & fats
Petroleum refining
Physical properties
Physicochemical properties
Review Paper
Reviews
Soy sauce
testes
Toxicity
Vegetable oils
Veterinary medicine
title 3-Monochloropropane-1,2-diol (3-MCPD): a review on properties, occurrence, mechanism of formation, toxicity, analytical approach and mitigation strategy
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