Publication
3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Oliveira, M.B.P.P. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2019-03-11T14:32:38Z | |
| dc.date.available | 2019-03-11T14:32:38Z | |
| dc.date.issued | 2018-06-21 | |
| dc.description | Review Article | pt_PT |
| dc.description.abstract | Over the last years, the global production of vegetable oils increased, and palm oil is still the most produced vegetable oil, followed by soybean, rapeseed and sunflower oils. Processing of vegetable oils is essential to remove impurities from the oil and to assure their quality and safety. Nonetheless, some of the applied conditions, namely during deodorization, can lead to the formation of contaminants, such as chloropropanols. In this review, an overview of the occurrence of 3-monochloropropane-1,2-diol in vegetable oils, as well as its potential impact on human nutrition, based on exposure assessment to this contaminant, and future challenges are discussed. According to this literature review, notable differences are found for the occurrence of 3-monochloropropane-1,2-diol in the different vegetable oils, but also among the same type of oil, which is possibly due to the geographical origin of samples, their composition, but also due to the processing conditions applied. It has been observed that unprocessed oils/fats have non-detectable or very low amounts of 3-monochloropropane-1,2 diol, while the refined oils have high amounts. Amongst the reviewed data, the highest values reported were for rice bran oil (1449 - 2564 mg/kg) and edible blending oil (1367 mg/kg). For instance, for palm oil, which is the most widely consumed vegetable oil, the values for 3 monochloropropane-1,2-diol ranged from not detected to 540 mg/kg. With respect to mitigation strategies, the use of radical scavengers, such as phenolic compounds, is efficient, but there is still a lot of work to be done in this area of research. Regarding exposure assessment to this contaminant, few studies have focused on this subject, but the reported results indicate that the mean exposure value is lower than the tolerable daily intake (2 µg/kg of body weight/day). Nonetheless, among the different food groups evaluated for exposure assessment, vegetable oils/fats were identified as the major contributor for children. In the near future, it is crucial to evaluate other processing conditions, namely cooking methods (e.g. frying and baking), since it can have a significant impact on the occurrence of this hazardous compound. Also, it is necessary to monitor the occurrence of 3-monochloropropane-1,2-diol in other foodstuffs, to accurately estimate the exposure assessment. | pt_PT |
| dc.description.sponsorship | This work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828) and by the project UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | EC Nutrition. 2018;13(7):455-469 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6176 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | ECronicon | pt_PT |
| dc.relation.publisherversion | https://www.ecronicon.com/ecnu/pdf/ECNU-13-00479.pdf | pt_PT |
| dc.subject | 3-MCPD | pt_PT |
| dc.subject | Vegetable Oils | pt_PT |
| dc.subject | Chloropropanols | pt_PT |
| dc.subject | Edible Oils | pt_PT |
| dc.subject | Fats | pt_PT |
| dc.subject | Processed Foods | pt_PT |
| dc.subject | Food Safety | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Nutrição Aplicada | pt_PT |
| dc.title | 3-MCPD Occurrence in Vegetable Oils: Impact on Human Nutrition and Future Challenges | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT | |
| oaire.citation.endPage | 469 | pt_PT |
| oaire.citation.issue | 7 | pt_PT |
| oaire.citation.startPage | 455 | pt_PT |
| oaire.citation.title | EC Nutrition | pt_PT |
| oaire.citation.volume | 13 | pt_PT |
| oaire.fundingStream | 5876 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.embargofct | De acordo com política editorial da revista. | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isProjectOfPublication | d7883dc7-6335-4f26-8bd0-e2ea4bb07c07 | |
| relation.isProjectOfPublication.latestForDiscovery | d7883dc7-6335-4f26-8bd0-e2ea4bb07c07 |