Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking
The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chic...
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| Veröffentlicht in: | Food and chemical toxicology 2009-04, Vol.47 (4), p.709-715 |
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| creator | Perelló, Gemma Martí-Cid, Roser Castell, Victoria Llobet, Juan M. Domingo, José L. |
| description | The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food. |
| doi_str_mv | 10.1016/j.fct.2008.12.030 |
| format | Article |
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Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.</description><identifier>ISSN: 0278-6915</identifier><identifier>EISSN: 1873-6351</identifier><identifier>DOI: 10.1016/j.fct.2008.12.030</identifier><identifier>PMID: 19162122</identifier><identifier>CODEN: FCTOD7</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Carcinogenesis, carcinogens and anticarcinogens ; Chemical agents ; chemical concentration ; Cooking ; Cooking processes ; cooking quality ; Food ; Food Analysis ; Food Contamination ; Halogenated Diphenyl Ethers - analysis ; hexachlorobenzene ; Hexachlorobenzene (HCB) ; Hexachlorobenzene - analysis ; Medical sciences ; Olea ; organobromine compounds ; Oryza sativa ; Phaseolus vulgaris ; polybrominated diphenyl ethers ; Polybrominated diphenyl ethers (PBDEs) ; polycyclic aromatic hydrocarbons ; Polycyclic aromatic hydrocarbons (PAH) ; Polycyclic Aromatic Hydrocarbons - analysis ; Sardinops ; Solanum tuberosum ; Thunnus ; Toxicology ; Tumors</subject><ispartof>Food and chemical toxicology, 2009-04, Vol.47 (4), p.709-715</ispartof><rights>2008 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c502t-4af2b1df2aa9fa5aab0a1551b1f71b238c2456a684f2460b9e24b448f37e0a283</citedby><cites>FETCH-LOGICAL-c502t-4af2b1df2aa9fa5aab0a1551b1f71b238c2456a684f2460b9e24b448f37e0a283</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0278691508007266$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21235622$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19162122$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Perelló, Gemma</creatorcontrib><creatorcontrib>Martí-Cid, Roser</creatorcontrib><creatorcontrib>Castell, Victoria</creatorcontrib><creatorcontrib>Llobet, Juan M.</creatorcontrib><creatorcontrib>Domingo, José L.</creatorcontrib><title>Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking</title><title>Food and chemical toxicology</title><addtitle>Food Chem Toxicol</addtitle><description>The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.</description><subject>Biological and medical sciences</subject><subject>Carcinogenesis, carcinogens and anticarcinogens</subject><subject>Chemical agents</subject><subject>chemical concentration</subject><subject>Cooking</subject><subject>Cooking processes</subject><subject>cooking quality</subject><subject>Food</subject><subject>Food Analysis</subject><subject>Food Contamination</subject><subject>Halogenated Diphenyl Ethers - analysis</subject><subject>hexachlorobenzene</subject><subject>Hexachlorobenzene (HCB)</subject><subject>Hexachlorobenzene - analysis</subject><subject>Medical sciences</subject><subject>Olea</subject><subject>organobromine compounds</subject><subject>Oryza sativa</subject><subject>Phaseolus vulgaris</subject><subject>polybrominated diphenyl ethers</subject><subject>Polybrominated diphenyl ethers (PBDEs)</subject><subject>polycyclic aromatic hydrocarbons</subject><subject>Polycyclic aromatic hydrocarbons (PAH)</subject><subject>Polycyclic Aromatic Hydrocarbons - analysis</subject><subject>Sardinops</subject><subject>Solanum tuberosum</subject><subject>Thunnus</subject><subject>Toxicology</subject><subject>Tumors</subject><issn>0278-6915</issn><issn>1873-6351</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kb2O1DAUhS0EYoeFB6ABN1CRYDuJk2grNOJPWokCtrauneuNh4w92JkV4UV4XTybEXRUbr7z-egeQp5zVnLG5dtdac1cCsa6kouSVewB2fCurQpZNfwh2TDRdoXseXNBnqS0Y4y1vJWPyQXvuRRciA35vQ3eoJ8jzC74RIOlhzAtOoa98zDjQAd3GNEvE8V5xJje0BF_ghmnEING_ws9UvDDfcosZnKGQg5nnaHjMsRgIOqT2Xl6B9GFY6I2hCHNR2sT1WhDXA1gZ4zUhPDd-dun5JGFKeGz83tJbj68_7b9VFx_-fh5--66MA0Tc1GDFZoPVgD0FhoAzYA3DdfctlyLqjOibiTIrrailkz3KGpd152tWmQguuqSvF69hxh-HDHNau-SwWkCj7mqEqxmHavaDPIVNDGkFNGqQ3R7iIviTJ3WUDuV11CnNRQXKq-RMy_O8qPe4_AvcT5_Bl6dAUgGJhvBG5f-cpmpGnnPvVw5C0HBbczMzVfBeJX_FaySfSauVgLzse4cRpWMwzzt4CLmWkNw_yn6ByR_tSk</recordid><startdate>20090401</startdate><enddate>20090401</enddate><creator>Perelló, Gemma</creator><creator>Martí-Cid, Roser</creator><creator>Castell, Victoria</creator><creator>Llobet, Juan M.</creator><creator>Domingo, José L.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20090401</creationdate><title>Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking</title><author>Perelló, Gemma ; Martí-Cid, Roser ; Castell, Victoria ; Llobet, Juan M. ; Domingo, José L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c502t-4af2b1df2aa9fa5aab0a1551b1f71b238c2456a684f2460b9e24b448f37e0a283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Carcinogenesis, carcinogens and anticarcinogens</topic><topic>Chemical agents</topic><topic>chemical concentration</topic><topic>Cooking</topic><topic>Cooking processes</topic><topic>cooking quality</topic><topic>Food</topic><topic>Food Analysis</topic><topic>Food Contamination</topic><topic>Halogenated Diphenyl Ethers - analysis</topic><topic>hexachlorobenzene</topic><topic>Hexachlorobenzene (HCB)</topic><topic>Hexachlorobenzene - analysis</topic><topic>Medical sciences</topic><topic>Olea</topic><topic>organobromine compounds</topic><topic>Oryza sativa</topic><topic>Phaseolus vulgaris</topic><topic>polybrominated diphenyl ethers</topic><topic>Polybrominated diphenyl ethers (PBDEs)</topic><topic>polycyclic aromatic hydrocarbons</topic><topic>Polycyclic aromatic hydrocarbons (PAH)</topic><topic>Polycyclic Aromatic Hydrocarbons - analysis</topic><topic>Sardinops</topic><topic>Solanum tuberosum</topic><topic>Thunnus</topic><topic>Toxicology</topic><topic>Tumors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Perelló, Gemma</creatorcontrib><creatorcontrib>Martí-Cid, Roser</creatorcontrib><creatorcontrib>Castell, Victoria</creatorcontrib><creatorcontrib>Llobet, Juan M.</creatorcontrib><creatorcontrib>Domingo, José L.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food and chemical toxicology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Perelló, Gemma</au><au>Martí-Cid, Roser</au><au>Castell, Victoria</au><au>Llobet, Juan M.</au><au>Domingo, José L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking</atitle><jtitle>Food and chemical toxicology</jtitle><addtitle>Food Chem Toxicol</addtitle><date>2009-04-01</date><risdate>2009</risdate><volume>47</volume><issue>4</issue><spage>709</spage><epage>715</epage><pages>709-715</pages><issn>0278-6915</issn><eissn>1873-6351</eissn><coden>FCTOD7</coden><abstract>The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>19162122</pmid><doi>10.1016/j.fct.2008.12.030</doi><tpages>7</tpages></addata></record> |
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| subjects | Biological and medical sciences Carcinogenesis, carcinogens and anticarcinogens Chemical agents chemical concentration Cooking Cooking processes cooking quality Food Food Analysis Food Contamination Halogenated Diphenyl Ethers - analysis hexachlorobenzene Hexachlorobenzene (HCB) Hexachlorobenzene - analysis Medical sciences Olea organobromine compounds Oryza sativa Phaseolus vulgaris polybrominated diphenyl ethers Polybrominated diphenyl ethers (PBDEs) polycyclic aromatic hydrocarbons Polycyclic aromatic hydrocarbons (PAH) Polycyclic Aromatic Hydrocarbons - analysis Sardinops Solanum tuberosum Thunnus Toxicology Tumors |
| title | Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking |
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