EVALUACIÓN DE LOS NIVELES DE CONCENTRACIÓN DE CLOROPROPANODIOLES Y GLICIDOL EN ALIMENTOS
Fecha
2017-12-01
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
[ES] En este Trabajo Fin de Máster se han evaluado, en diferentes tipos de
alimentos, los niveles de concentración de 3-monocloropropanodiol y glicidol,
compuestos considerados como contaminantes importantes de los aceites
comestibles utilizados como alimentos o como ingredientes alimentarios. El estudio
de ambos compuestos es de gran interés debido a que están clasificados como
agentes cancerígenos por la Agencia Internacional para la Investigación sobre el
Cáncer. Inicialmente el 3-monocloropropanodiol se detectó en proteína vegetal
hidrolizada y el glicidol en aceite de palma. Posteriormente, estos contaminantes
fueron encontrados en multitud de alimentos, encontrándose los mayores niveles en
aceites y grasas vegetales, especialmente en los derivados de palma; por ello, en
los últimos años el interés por su estudio ha ido aumentando progresivamente.
[EN] In this work, the concentration levels of 3-monochloropropanediol and glycidol, compounds considered as important contaminants of edible oils used as food or as food ingredients, have been evaluated. The study of both compounds is of great interest because they are classified as carcinogens by the International Agency for Research on Cancer. Firstly, 3-monochloropropanediol was found in hydrolyzed vegetable protein and glycidol was found in palm oil. Nowadays they can be found in a wide range of foods, but the highest level is found in vegetable oils and fats. This is the reason why interest in these compounds has been increasing in recent years.
[EN] In this work, the concentration levels of 3-monochloropropanediol and glycidol, compounds considered as important contaminants of edible oils used as food or as food ingredients, have been evaluated. The study of both compounds is of great interest because they are classified as carcinogens by the International Agency for Research on Cancer. Firstly, 3-monochloropropanediol was found in hydrolyzed vegetable protein and glycidol was found in palm oil. Nowadays they can be found in a wide range of foods, but the highest level is found in vegetable oils and fats. This is the reason why interest in these compounds has been increasing in recent years.