Detection and monitoring of 3-monochloropropane-1,2-diol (3-MCPD) esters in cooking oils

Author:

Abd. Razak Raznim Arni,Kuntom Ainie,Siew Wai Lin,Ibrahim Nuzul Amri,Ramli Muhamad Roddy,Hussein Rabeah,Nesaretnam Kalanithi

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference18 articles.

1. Thermally processed foods: Possible health implications;COST Action 927,2005

2. Determination of ester-bound 3-chloropropane-1,2- diol (3-MCPD esters) and 3-MCPD forming substances in fats and oils by means of GC-MS;DGF Standard Method C-III 18,2009

3. Survey of 3- chloropropane-1,2-diol and its precursors in foods in the Czech Republic;Divinová;Czech Journal of Food Science,2004

4. Determination of 3-MCPD fatty acid esters in edible oils and solid fats by GC-MS – An indirect determination by detection of free 3-MCPD released from 3-MCPD esters by acid hydrolysis and by derivatization with phenylboronic acid;Federal German Institute for Risk Assessment: BfR Method_82_FC-008–01,2009

5. Determination of 3-MCPD fatty acid esters in edible oils and solid fats by GC-MS – An indirect determination by detection of free 3-MCPD released from 3-MCPD esters by alkaline hydrolysis and by derivatization with phenylboronic acid;Federal German Institute for Risk Assessment: BfR Method_82_FC-009–01,2009

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