Taghizadeh Seyedeh Faezeh, Tsitsimpikou Christina, Tsatsakis Aristidis, Haghparast Hadi, Tabriznia Tabrizi Ghazaleh, Velayati Mahin, Karimi Gholamreza, Rezaee Ramin
Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
General Chemical State Laboratory of Greece, Athens 11512, Greece.
Toxicol Rep. 2024 Aug 31;13:101725. doi: 10.1016/j.toxrep.2024.101725. eCollection 2024 Dec.
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 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.
蛋黄酱是一种常用的水包油型乳化食品。由于氯丙醇具有毒理学特性/基因毒性和致癌性，过去十年中其经口暴露引发了人们的关注。本研究报告了蛋黄酱样品中游离形式的3-氯丙烷-1,2-二醇（3-MCPD）和1,3-二氯-2-丙醇（1,3-DCP）的含量水平，以及通过食用分析样品经口暴露于这些化学物质的风险。采用气相色谱-质谱法对蛋黄酱（低脂和高脂，来自6个品牌，共120个样品）中的1,3-DCP和3-MCPD进行了分析。高脂样品中化学物质的平均含量较高，各品牌之间无显著差异。一般来说，无论是高脂还是低脂样品，1,3-DCP的含量均显著低于3-MCPD。使用概率方法计算得出的伊朗成年人经口暴露于3-MCPD的危害指数（HI）值小于1.0，这表明在暴露边际情况下没有重大风险。低脂和高脂蛋黄酱样品在第50、80和95百分位数时存在健康问题。然而，为了保护消费者利益，必须采用在线实时方法来监测导致产生3-MCPD和1,3-DCP等热加工污染物的反应，并创新新技术，在保持安全性和感官特性的同时尽量减少此类化学物质的产生。
