Browsing by Author "Lutterodt, Herman Erick"

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    3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk
    (Applied Food Research, 2024-06) Yabani, Daniel Sitsofe; Ofosu, Isaac Williams; Ankar-Brewoo, Gloria Mathanda; Lutterodt, Herman Erick; 0000-0001-5442-6654; 0000-0002-9553-0834; 0000-0001-8574-3409; 0000-0001-7015-7597
    Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPDE) and glycidol (GE) are potentially harmful heatinduced contaminants produced during food processing. In this study, 100 heat-treated oil-based food samples covering fried, smoked, grilled, and baked food groups were collected in Koforidua, Ghana and analysed for the two esters using gas chromatography-mass spectrometry. The dietary exposures were estimated by a probabilistic approach using Monte Carlo Simulation. Levels of 3-MCPDE and GE in the foods ranged from