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Research Article
 

Levels of 3-monochloropropane-1,2-diol (3-MCPD) in Sudanese Flat Bread (Aish Baladi)



Mohammed Mohammed Ahmed, Yousif Mohamed Ahmed Idris and Abdalbasit Mariod
 
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ABSTRACT

Background and Objective: 3-chloropropane-1,2-diol (3-MCPD) is a major food processing contaminant. The aim of this research was the detection and quantification of processing contaminants known as 3-MCPD (3-monochloropropane-1,2-diol) in flat bread. Materials and Methods: Twenty five samples of bread were randomly collected from different areas of Khartoum state and every sample contains 20 pieces of bread. Their moisture and oil content were determined by using (AOAC), followed by quantification of 3-MCPD by GC-MS. Dietary exposure of children and adults to 3-MCPD were estimated according to their body weight, age, amount of bread consumed per day, as well as the concentrations of the compounds in the sample. Results: The moisture content of flat bread samples ranged from 29.0-36.73% and their oil content ranged from 0.37- 0.92%. 3-MCPD was detected in flat bread and its concentrations were in the range of 0.15-18.27 ppm. The exposure of children to 3-MCPD ranged from 0.00063-0.5398 μg kg1 b.wt., per day and that of adults ranged from 0.0044-0.6304 μg kg1 b.wt., 8 per day. Conclusion: Therefore, it could be concluded that flat breads processing leads to the formation of 3-MCPD, however, its level in flat bread does not constitute a health risk.

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  How to cite this article:

Mohammed Mohammed Ahmed, Yousif Mohamed Ahmed Idris and Abdalbasit Mariod, 2021. Levels of 3-monochloropropane-1,2-diol (3-MCPD) in Sudanese Flat Bread (Aish Baladi). Singapore Journal of Scientific Research, 11: 31-37.

DOI: 10.3923/sjsres.2021.31.37

URL: https://scialert.net/abstract/?doi=sjsres.2021.31.37
 
Received: December 29, 2019; Accepted: February 25, 2020; Published: December 15, 2020



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