A series of 25 virgin and refined edible oils, obtained from retailers, was analyzed for levels free 3-chloropropane-1,2-diol (3-MCPD) 3-MCPD released esters with higher fatty acids (bound 3-MCPD). Oils containing ranging <3 microg kg-1 (LOD) to 24 kg-1. Surprisingly, bound were much varied between <100 2462 On average, oils had relatively low 3-MCPD, <300 (LOQ). Higher found in roasted oilseeds (337 kg-1) the majority (<300-2462 kg-1), including olive oils. In general, it appears that...

We provide here for the first time evidence that 3-chloropropane-1,2-diol (3-MCPD) occurs in foodstuffs its free form and also of esters with higher fatty acids. These represent a new class food contaminants as 3-MCPD may be released vivoby lipase-catalysed hydrolysis reaction. analysed 20 samples selected retail products their bound content. All contained at approximately 9.6-82.7 µg/kg (3 replications, RSD = 0.4-7.0%). The levels (monoesters diesters acids) found varied between LOD (1.1 mg...

Abstract Although chloropropanols have historically been associated with the savoury food ingredient hydrolyzed vegetable protein (HVP), prepared by acid hydrolysis, discovery of significant amounts 3‐chloropropane‐1,2‐diol (3‐CPD) ‘bound’ as fatty esters in foodstuffs (3‐CPD esters), especially refined edible oils, is still a relatively recent discovery. The toxicological significance these 3‐CPD and their potential contribution to dietary intake non‐esterified not yet known this review...

In the quality monitoring of 18 sunflower oil samples from EU market, 14 were refined and 4 cold-pressed. They demonstrated high technological processing with low values trans-unsaturated fatty acids, acid value, peroxide value also met limits set by legislation in content process contaminants 3-monochloropropane-1,2-diol (3-MCPD) esters glycidyl esters. Measurements oxidative stability showed a difference utility value. The average induction period oils traditional varieties was 2.6 h,...

An improved routine, simple and sensitive method is presented for the determination of free bound 3-chloropropane-1,2-diol (3-MCPD) in different foods using capillary gas chromatography with mass spectrometric detection deuterated 3-MCPD as internal standard. The optimised was linear within working calibration standard concentrations range 0.009-1.3 mg per 1 kg sample. LOD LOQ were 0.003 µg/kg 0.009 µg/kg, respectively. Validation carried out by analysing standards 3-MCPD, acid-HVP, roasted...

A series of twelve breast milk samples were analysed by gas chromatography-mass spectrometry (GC/MS) operated in selected ion monitoring mode for 3-chloropropane-1,2-diol (3-MCPD). Whilst none the contained 3-MCPD above limit detection 3 μg kg−1 milk, all high amounts esterified with higher fatty acids. The levels released hydrolysis these esters (bound 3-MCPD) ranged from (300 kg−1, expressed on a fat basis) to 2195 kg−1; mean level bound 1014 which corresponded 35.5 milk. presence was...

Background The objective of this study was to determine whether fertility preservation (FP) with oocyte/embryo cryopreservation is associated differences in disease‐free survival (DFS). Methods This retrospective included patients aged 18 45 who were diagnosed invasive breast cancer between 2007 and 2017 seen for FP consultation at a university center before treatment. primary endpoint, DFS, defined as the time from until developed locoregional recurrence, distant metastasis, contralateral...

The formation of 3-chloropropane-1,2-diol (3-MCPD) released from its esters with higher fatty acids was studied using the recognised precursors 3-MCPD (tripalmitin, 1,3-dipalmitin, 1-monopalmitin and soybean oil) in presence sodium chloride. were reacted chloride an emulsion stabilised emulsifier under conditions which modelled thermal treatment foods during processing. highest amount bound (released esters) formed followed by whereas tripalmitin oil yielded lowest levels 3-MCPD. Four sets...

The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed 2 dumplings, 32 French fries, 61 crisps are reported. In a majority the samples, free 3-CPD amount was under limit detection (< 3 μg/kg) or quantification 9 μg/kg). Higher concentrations were found flakes (37 seven samples (10.4-46.2 µg/kg).Low bound present potatoes (2 μg/kg), (18 µg/kg), (38 µg/kg) dumplings (10-13 µg/kg). occurred fried products. pre-fried fries 27-64 µg/kg,...

Journal Article Virus-associated Hemophagocytic Syndrome Characterized by Clonal Epstein-Barr Virus Genome Get access Milana V. Dolezal, BS, BS From the Department of Pathology, Stanford University Medical Center, Stanford, California. Search for other works this author on: Oxford Academic Google Scholar Onsi W. Kamel, MD, MD Matthijs Van De Run, PhD, PhD Michael L. Cleary, Richard K. Sibley, Roger A. Warnke, American Clinical Volume 103, Issue 2, 1 February 1995, Pages 189–194,...

Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase risk coronary heart disease, 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters possibly have a bioaccumulation potential. The in aerosols range 0.2-32.8%, < LOD - 6.0%, 0.5-2.1% total acids, respectively. All samples contained high levels 3-MCPD determined after releasing free by methanolysis. 130-730 µg/kg...

The levels are reported of the free 3-chloropropane-1,2-diol (3-MCPD), its bound forms, recognised precursors 3-MCPD, and factors influencing formation in 5 selected coffee surrogates 18 malts Czech Republic. had 3-MCPD level range < 9.0 to 32 µg/kg while highest amount was found roasted barley. In malts, were similarly low (< 45 µg/kg) being (16-45 µg/kg). Nevertheless, values either or calculated after normalisation 40% dry matter content, did not exceed European Union limit 20 adopted for...

Protein hydrolysates produced by hydrochloric acid hydrolysis were analysed for 3-chloropropane-1,2-diol and its enantiomers. It was found that (R)-3-chloropropane-1,2-diol (S)-3-chloropropane-1,2-diol present in the equimolar concentrations. Model experiments with glycerol, triolein soy lecithin heated solution showed these materials precursors of 2-chloropropane-1,3-diol and, as expected, yielded racemic 3-chloropropane-1,2-diol. Yields 3-chloropropane-1,2-diols decreased order > glycerol....

The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that accompanied by epoxypropanol formed processed and, particularly, during the deodorisation of vegetable oils. Their content refined oils is influenced oil composition, refining process conditions and hydrogenation. Described discussed here main pathways lead to formation acylglycerols esters. article offers detailed explanation reaction mechanisms using...

Alliin (S-allyl-l-cysteine sulfoxide) and its biochemical precursor deoxyalliin (S-allyl-l-cysteine) were heated in a closed model system at different temperatures (from 80 to 200 °C) the presence of variable amounts water (0−98%) for 1−60 min. The arising volatile compounds isolated by extraction, analyzed, identified means GC GC/MS. major generated thermal degradation these amino acids diallyl sulfides (mono-, di-, tri-, tetrasulfide) allyl alcohol. Other important products (arising...

The physical refining of soybean oil was introduced as an energy saving and environmentally friendly procedure alternative to the traditional alkali refining, process successfully applied other vegetable oils. We had compared two procedures in industrial under conditions, which enable a clear comparison. In nine plant-scale experiments, crude rapeseed oil, taken from same tank processed on day both by refining. Quality changes (free fatty acids, peroxide value, conjugated polar lipids, minor...

Formation of 3-chloropropane-1,2-diol (3-MCPD) was studied in model mixtures consisting sodium chloride and either glycerol or various lipids (phospholipids, monoacylglycerols, diacylglycerols, triacylglycerols) derived mainly from palmitic oleic acids. The average amount 3-MCPD formed these precursors after 30 min heating at 200°C 9.7 (lecithin), to 5.1 (diacylglycerols), 4.7 (glycerol), 3.1 (triacylglycerols), 2.9 (monoacylglycerols) µmol/mol, respectively. formation (one the major...

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group foodstuffs with high amount 3-MCPD esters. Bound was determined all analysed samples following concentrations: pre-frying 27-64 μg/kg, (final product) 100-258 μg/kg 229-1008 μg/kg. Palm oil used for frying as well bound levels ranged from 654 1920 are formed these a consequence processing technique. Especially represents main source...

Although Hodgkin's disease (HD) has been a subject of much investigation, fundamental questions remain unanswered regarding its lineage and clonality. The authors used polymerase chain reaction (PCR) technique to investigate whether clonal Variable-Diversity-Joining recombination the immunoglobulin heavy (IgH) gene, phenomenon that characterizes B-cell proliferations, exists in nodular sclerosing (NSHD) mixed cellularity (MCHD) (so-called "classical" disease). isolation DNA from...