Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Trends for the management of hazardous substances derived from fatty acids

지방산 유래 유해물질 관리 동향

  • 신재욱 (한국식품산업협회 부설 한국식품과학연구원) ;
  • 장길웅 (한국식품산업협회 부설 한국식품과학연구원)
  • Received : 2022.02.10
  • Accepted : 2022.03.14
  • Published : 2022.03.30
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Abstract

More than 500 different compounds have been identified in the cooking process of frying oil as a result of chemical reactions such as oxidation, polymerization, hydrolysis and pyrolysis, 3-MCPDe(3-Monochloropropane -1,2-diol ester) and GE(glycidyl ester) are also included in these compounds. When MCPDe and GE derivatives are absorbed into the body, they are converted into free forms by lipase enzymes, which turn into 3-MCPD and glycidol(2,3-epoxy-1-propanol), respectively. These exhibit genotoxic and carcinogenic effects. As the toxicity of 3-MCPDe and GE is known worldwide, the health risk is being researched. However, regulations have not been established in countries other than the European Union(EU). Several studies for the analysis of 3-MCPDe and GE are being conducted, and direct methods and indirect methods are applied. As a result of analyzing 3-MCPDe and GE contained in commercially available foods by various analysis methods, the content of 3-MCPDe in baby food/infant formula was ND~600 ㎍/mL and GE was ND~750 ㎍/mL. and purified vegetable oils and fats showed <250-8,430 ㎍/mL and 1,880-9,530 ㎍/mL. Thus, 3-MCPDe and GE were detected in various food types, several studies for the reduction of 3-MCPDe and GE are being conducted around the world.

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References

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