Bibliographic Details
| Title: |
Analysis of 3-MCPD and 1,3-DCP occurrence in mayonnaise: A probabilistic risk assessment of dietary exposure for Iranians |
| Authors: |
Seyedeh Faezeh Taghizadeh, Christina Tsitsimpikou, Aristidis Tsatsakis, Hadi Haghparast, Ghazaleh Tabriznia Tabrizi, Mahin Velayati, Gholamreza Karimi, Ramin Rezaee |
| Source: |
Toxicology Reports, Vol 13, Iss , Pp 101725- (2024) |
| Publisher Information: |
Elsevier, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Toxicology. Poisons |
| Subject Terms: |
Chloropropanols, Chronic oral exposure, High fat mayonnaise, Low fat mayonnaise, Regular daily intake, Toxicology. Poisons, RA1190-1270 |
| More Details: |
Mayonnaise is a commonly used oil-in-water emulsion food product. Due to their toxicological properties/genotoxicity and carcinogenicity, chloropropanols’ oral exposure has raised concerns over the past decade. The present study reports the occurrence level of free forms of 3-chloropropane-1,2-diol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) in mayonnaise samples and the risk of oral exposure to these chemicals through consumption of the analyzed samples. Mayonnaise (low- and high-fat, from 6 brands, totally 120 samples) were analyzed for 1,3-DCP and 3-MCPD by gas chromatography-mass spectrometry. The mean level of chemicals was higher in the high-fat samples, with no significant difference among the brands. Generally, 1,3-DCP level was significantly lower in both high-fat and low-fat samples compared to 3-MCPD. Hazard Index (HI) values calculated for oral exposure to 3-MCPD for Iranian adults using probabilistic methods, were less than 1.0, reflecting no major risk. In the Margin of Exposure scenario, low- and high-fat mayonnaise samples were of de minimis health concern at the 50th, 80th, and 95th centiles. Nevertheless, in order to safeguard consumer interests, it is imperative to implement online real-time methodologies for monitoring reactions that result in generation of thermal process contaminants such as 3-MCPD and 1,3-DCP, and to innovate novel technologies to minimize the occurrence of such chemicals while preserving both safety and sensory attributes. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2214-7500 |
| Relation: |
http://www.sciencedirect.com/science/article/pii/S2214750024001082; https://doaj.org/toc/2214-7500 |
| DOI: |
10.1016/j.toxrep.2024.101725 |
| Access URL: |
https://doaj.org/article/690feff7aa9247068bd7e18cf1579662 |
| Accession Number: |
edsdoj.690feff7aa9247068bd7e18cf1579662 |
| Database: |
Directory of Open Access Journals |
