New Analytical Strategies for Determination of Food Processing Contaminants

Abstract

Access to safe food is fundamental to guarantee consumers' health. Food products are often summited to processing to ensure food safety, but many undesirables chemical transformations take place under those conditions leading to the formation of processing contaminants such as chloropropanol fatty acid esters, lipid peroxidation and Maillard reaction products. So, analytical technologies for food contaminants determination are required to monitor their presence in food and reduce the risk of exposure. In this thesis, a detailed exposition of the development and validation of analytical strategies are presented including the determination of 3-MCPD diesters in oil-based food products (Chapter 1), 5 secondary lipid peroxidation products in vegetable oils (Chapter 2) and malondialdehyde, acrolein and 4-hydroxy-2-nonenal in beverages (Chapter 3). Occurrence study of these contaminants in such food products is included.