Ésteres de cloropropanóis e de glicidol em alimentos

Detalhes bibliográficos
Autor(a) principal: Arisseto,Adriana Pavesi
Data de Publicação: 2013
Outros Autores: Marcolino,Priscila Francisca Corrêa, Vicente,Eduardo, Sampaio,Klicia Araújo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000900022
Resumo: Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.
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spelling Ésteres de cloropropanóis e de glicidol em alimentos3-MCPD estersglycidyl estersoil refiningChloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.Sociedade Brasileira de Química2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000900022Química Nova v.36 n.9 2013reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422013000900022info:eu-repo/semantics/openAccessArisseto,Adriana PavesiMarcolino,Priscila Francisca CorrêaVicente,EduardoSampaio,Klicia Araújopor2013-11-12T00:00:00Zoai:scielo:S0100-40422013000900022Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2013-11-12T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Ésteres de cloropropanóis e de glicidol em alimentos
title Ésteres de cloropropanóis e de glicidol em alimentos
spellingShingle Ésteres de cloropropanóis e de glicidol em alimentos
Arisseto,Adriana Pavesi
3-MCPD esters
glycidyl esters
oil refining
title_short Ésteres de cloropropanóis e de glicidol em alimentos
title_full Ésteres de cloropropanóis e de glicidol em alimentos
title_fullStr Ésteres de cloropropanóis e de glicidol em alimentos
title_full_unstemmed Ésteres de cloropropanóis e de glicidol em alimentos
title_sort Ésteres de cloropropanóis e de glicidol em alimentos
author Arisseto,Adriana Pavesi
author_facet Arisseto,Adriana Pavesi
Marcolino,Priscila Francisca Corrêa
Vicente,Eduardo
Sampaio,Klicia Araújo
author_role author
author2 Marcolino,Priscila Francisca Corrêa
Vicente,Eduardo
Sampaio,Klicia Araújo
author2_role author
author
author
dc.contributor.author.fl_str_mv Arisseto,Adriana Pavesi
Marcolino,Priscila Francisca Corrêa
Vicente,Eduardo
Sampaio,Klicia Araújo
dc.subject.por.fl_str_mv 3-MCPD esters
glycidyl esters
oil refining
topic 3-MCPD esters
glycidyl esters
oil refining
description Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000900022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000900022
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422013000900022
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.36 n.9 2013
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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