Gıdalarda Bulunan 3-Monokloropropan-1,2-diol ve Glisidil Esterlerinin Analiz Yöntemleri, Azaltılmalarına Yönelik Çalışmalar ve Sağlık Üzerine Etkilerine İlişkin Güncel Gelişmeler

Kloropropanoller, çeşitli gıdaların işlenmesi sırasında açığa çıkan istenmeyen gıda bulaşanları olarak bilinmektedir. Kloropropanoller sınıfında yer alan özellikle 3- monokloropropan-1,2-diol (3-MCPD), 2-monokloropropan-1,3-diol (2-MCPD) ve glisidoller ile bunların esterlerinin sağlık üzerine olan olumsuz etkilerinin anlaşılmasından sonra bu bileşiklerin gıdalarda tespiti ve azaltılmasına yönelik çalışmalar hız kazanmıştır. Kloropropanoller sınıfından, gıdalarda miktarı diğerlerine göre daha yüksek olan 3-MCPD, genel olarak bitkisel yağlarının rafinasyon işlemlerinden özellikle deodorizasyon sırasında meydana gelmektedir. 3-MCPD ve diğer kloropropanollerin tespit edilmesine yönelik analiz metotları sürekli olarak güncellenmektedir. Ancak günümüzde temel olarak direkt ve indirekt analiz metotları olarak 2 temel grup bulunmaktadır. Direkt analiz metotları her bir esterin ayrı ayrı tanımlanmasına imkân verse de çok fazla standart madde kullanımı gerektirdiğinden günümüzde indirekt analiz metotları daha geniş bir kullanım alanı bulmaktadır. Kloropropanollerin gıdalardaki miktarını azaltmanın ilk adımı doğru analiz yönteminin seçilmesidir. Bu derlemede gıdalarda yüksek miktarda bulunan çeşitli kloropropanoller ile ilgili genel bilgiler, analiz yöntemleri, miktarlarını azaltmaya yönelik çalışmalar, bu bileşiklere ilişkin toksikolojik veriler ve güncel gelişmeler hakkında bilgi verilmiştir.

The Analysis Methods Of 3-Monochloropropane-1,2-Diol and Glycydyl Esters in Foods, Mitigation Studies, and Current Developments About their Effects on Health

Chloropropanols are known as undesired food contaminants liberated during the processing of various food products. When the adverse effects of chloropropanols, especially 3-monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane-1,3-diol (2- MCPD) and glycidols along with their esters were first understood, the studies about the detection and mitigation of these compounds were accelerated. 3-MCPD, which was detected in food products in higher amounts when compared to other chloropropanols, usually occurs during refining process of vegetable oils, especially in deodorisation step. The novel methods in terms of the analysis of 3-MCPD and other chloropropanols are continuously updated. However, there are two basic methods today namely direct and indirect methods. Direct methods enable to detect all of the esters individually, yet, due to the necessity of a huge number of reference standards, indirect methods are currently more preferred. The first essential step of reducing chloropropanols in food products is to determine the proper analysis method. In this review, general information, new developments in analysis methods, mitigation studies and the toxigolocial data about various chloropropanols were summarized.

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