3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk
| dc.contributor.author | Yabani, Daniel Sitsofe | |
| dc.contributor.author | Ofosu, Isaac Williams | |
| dc.contributor.author | Ankar-Brewoo, Gloria Mathanda | |
| dc.contributor.author | Lutterodt, Herman Erick | |
| dc.contributor.orcid | 0000-0001-5442-6654 | |
| dc.contributor.orcid | 0000-0002-9553-0834 | |
| dc.contributor.orcid | 0000-0001-8574-3409 | |
| dc.contributor.orcid | 0000-0001-7015-7597 | |
| dc.date.accessioned | 2024-07-11T09:15:29Z | |
| dc.date.available | 2024-07-11T09:15:29Z | |
| dc.date.issued | 2024-06 | |
| dc.description | This is an article published in Applied Food Research, Volume 4, Issue 1, June 2024, 100393; https://doi.org/10.1016/j.afres.2024.100393 | |
| dc.description.abstract | 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 <limit of detection (LOD) to 1.28 mg/kg and <LOD to 1.20 mg/kg, respectively, and the highest mean levels were found in smoked foods with concentrations of 0.91 mg/kg (3-MCPDE) and 0.61 mg/kg (GE). The modal dietary exposure to 3- MCPDE and GE in the different food groups ranged from 0.01 to 1.18 µg/kg bw/day and 0.01 to 0.8 µg/kg bw/day, respectively. The 95th percentile estimates for 3-MCPDE exposure (33 %) and GE margin of exposure (MoE) (92 %) contravened the health-based guidance values established by the Joint Food and Agriculture Organization/World Health Organisation Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA). This suggests health concerns for heavy consumers, especially females and children aged 3 to 9 years. The food groups that contributed to these unsafe exposures were mostly fried and smoked foods. Therefore, reducing the levels of 3-MCPDE and GE in these foods is recommended to lower the health risk. | |
| dc.description.sponsorship | KNUST | |
| dc.identifier.citation | Applied Food Research, Volume 4, Issue 1, June 2024, 100393; https://doi.org/10.1016/j.afres.2024.100393 | |
| dc.identifier.uri | https://doi.org/10.1016/j.afres.2024.100393 | |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/15819 | |
| dc.language.iso | en | |
| dc.publisher | Applied Food Research | |
| dc.title | 3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk | |
| dc.type | Article |