Analýza lipidové frakce náhražek mléka do kávy, šlehaček ve spreji a polévkových kostek s ohledem na zdravotní rizika.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019263" target="_blank" >RIV/60461373:22330/07:00019263 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents.

Popis výsledku v původním jazyce

Fifteen coffee creamers, 10 cream aerosols and 5 bouillon cubes from the retail market were analysed, principally for their content of trans-fatty acids that are known to increase the risk of coronary heart disease and for their content of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. Contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2-32.8%, not detected -6.0%, and 0.5-2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols and bouillon cubes were in the range of 130-730 ?g/kg (540-4480 ?g/kg fat), 50-730 ?g/kg (220-2880 ?g/kg fat) and 380-670 ?g/kg (2650-4840 ?g/kg fat), respectively. The results showed that refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were

Název v anglickém jazyce

Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents.

Popis výsledku anglicky

Fifteen coffee creamers, 10 cream aerosols and 5 bouillon cubes from the retail market were analysed, principally for their content of trans-fatty acids that are known to increase the risk of coronary heart disease and for their content of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. Contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2-32.8%, not detected -6.0%, and 0.5-2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols and bouillon cubes were in the range of 130-730 ?g/kg (540-4480 ?g/kg fat), 50-730 ?g/kg (220-2880 ?g/kg fat) and 380-670 ?g/kg (2650-4840 ?g/kg fat), respectively. The results showed that refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

25

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

257-264

Kód UT WoS článku

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EID výsledku v databázi Scopus

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