Determination of 3-MCPD

Edible vegetable oils are produced from seeds, fruits, nuts, legumes and plant extracts. They are used in the food industry to change the taste, color and smell, to diversify flavors and to enrich the feeling of satiety during the cooking process. However, vegetable oils undergo various processes, especially refining, to increase their stability and quality.

3-MCPD (3-monochloropropane-1,2-diol) and its ester are classified as food toxicants that can occur in oil-based products processed at high temperature. 3-MCPD is a probable human carcinogen due to its Group 2B potential to cause cancer in humans. 3-MCPD is controlled in palm oil and other edible vegetable oils. In previous studies, it has been detected in cereals, meat products, baby food, soy sauces. It is an important process in food safety and quality determination.