Abstract:
The aim of this research was the detection and quantification of processing contaminants known as 3-MCPD (3-monochloropropane-1, 2-diol) in traditional bread.
Twenty five samples of bread were randomly collected from different areas of Khartoum State (Omdurman, Khartoum, and Khartoum Bahri) and every sample contains twenty piece of bread. Their moisture and oil content were determined 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.
The moisture content of traditional bread samples ranged from 29.0 – 36.73 % and their oil content ranged from 0.37 – 0.92 %. 3-MCPD was detected in traditional bread and its concentrations was in the range of 0.15 – 18.27 ppm.
The exposure of children to 3-MCPD ranged from 0.00063 – 0.5398μg/Kg body weight per day and that of adults ranged from 0.0044 – 0.6304μg/Kg body weight per day.
Therefore, it could be concluded that traditional breads processing leads to the formation of 3-MCPD, however, its level in traditional bread does not constitute serious health risk.
