Authors : Rania IM Almoselh
DOI : 10.23880/oajmb-16000202
Volume : 6
Issue : 3
Year : 2021
Page No : 1-3
Processing contaminants are chemical substances that have not been intentionally added to edible oils or food. These substances may be present in edible oils and food as a result of the various stages of its production, processing, transport or environmental contamination and may pose a risk to animal and human health. Processing methods include fermentation, smoking, drying, refining and high-temperature cooking. Many foods must be cooked to actually be edible and digestible. It also makes them tastier. However, baking, frying, grilling or barbecuing, either at home or in manufacturing, can have undesired consequences. Besides the loss of some nutrients like vitamins, potentially harmful by-products can develop too. 3-Monochloropropanediol (3-MCPD) is an organic chemical compound, one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols and is considered as the most toxic processing contaminant emerging during thermal treatments in refining of edible oils. The aim of this review was to provide an overview of current knowledge regarding 3-MCPD in edible oils for further research, in order to reduce its contents in consumed foodstuffs.