Concentrations and distribution of chlorinated paraffins in Belgian foods
This study reports on concentrations of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in a wide range of food samples (n = 211) purchased in Belgium during 2020. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) and quantified using chlorine conten...
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| Veröffentlicht in: | Environmental pollution (1987) 2021-12, Vol.291, p.118236-118236, Article 118236 |
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| container_title | Environmental pollution (1987) |
| container_volume | 291 |
| creator | McGrath, Thomas J. Limonier, Franck Poma, Giulia Bombeke, Jasper Winand, Raf Vanneste, Kevin Andjelkovic, Mirjana Van Hoeck, Els Joly, Laure Covaci, Adrian |
| description | This study reports on concentrations of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in a wide range of food samples (n = 211) purchased in Belgium during 2020. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) and quantified using chlorine content calibration. ∑SCCPs were present above LOQ in 25% of samples with an overall range of |
| doi_str_mv | 10.1016/j.envpol.2021.118236 |
| format | Article |
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[Display omitted]
•CP concentrations were determined in >200 food samples from Belgium.•∑SCCPs and ∑MCCPs were detected in 25% and 66% of samples, respectively.•MCCPs levels exceeded SCCPs in each of 48 samples in which both were detected.•LCCPs were also identified in a range of Belgian food samples.</description><identifier>ISSN: 0269-7491</identifier><identifier>EISSN: 1873-6424</identifier><identifier>DOI: 10.1016/j.envpol.2021.118236</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Chlorinated paraffins ; Food ; LCCPs ; MCCPs ; SCCPs</subject><ispartof>Environmental pollution (1987), 2021-12, Vol.291, p.118236-118236, Article 118236</ispartof><rights>2021 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-81c39d427e8df1170fd151ca711e604e434debde92c2a924b9cc0c1807bbedb3</citedby><cites>FETCH-LOGICAL-c451t-81c39d427e8df1170fd151ca711e604e434debde92c2a924b9cc0c1807bbedb3</cites><orcidid>0000-0002-3504-7066 ; 0000-0002-7358-9253 ; 0000-0002-4685-8585 ; 0000-0003-0527-1136 ; 0000-0001-7945-3069 ; 0000-0001-6259-4498</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.envpol.2021.118236$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids></links><search><creatorcontrib>McGrath, Thomas J.</creatorcontrib><creatorcontrib>Limonier, Franck</creatorcontrib><creatorcontrib>Poma, Giulia</creatorcontrib><creatorcontrib>Bombeke, Jasper</creatorcontrib><creatorcontrib>Winand, Raf</creatorcontrib><creatorcontrib>Vanneste, Kevin</creatorcontrib><creatorcontrib>Andjelkovic, Mirjana</creatorcontrib><creatorcontrib>Van Hoeck, Els</creatorcontrib><creatorcontrib>Joly, Laure</creatorcontrib><creatorcontrib>Covaci, Adrian</creatorcontrib><title>Concentrations and distribution of chlorinated paraffins in Belgian foods</title><title>Environmental pollution (1987)</title><description>This study reports on concentrations of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in a wide range of food samples (n = 211) purchased in Belgium during 2020. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) and quantified using chlorine content calibration. ∑SCCPs were present above LOQ in 25% of samples with an overall range of <LOQ to 58 ng/g wet weight (ww), while ∑MCCPs were identified in 66% of samples ranging from <LOQ to 250 ng/g ww. ∑MCCP concentrations were greater than those of ∑SCCPs in all 48 samples in which both groups were detected with an average ∑MCCP/∑SCCP ratio of 5.8 (ranging from 1.3 to 81). In general, the greatest CP concentrations were observed in foods classified as animal and vegetable fats and oils and sugar and confectionary for both SCCPs and MCCPs. Significant correlations between lipid content in food samples and CP levels illustrated the role of lipids in accumulating CPs within foodstuffs, while industrial processing, food packaging and environmental conditions are each likely to contribute to overall CP loads. Selected samples (n = 20) were further analysed by liquid chromatography-high resolution MS (LC-HRMS) to investigate homologue profiles and the occurrence of long-chain CPs (LCCPs). LCCPs were detected in 35% of the 20 subset samples while the HRMS results for SCCPs and MCCPs matched closely with those obtained by GC-MS. This study reveals the widespread occurrence of SCCPs and MCCPs in Belgian food and indicates that LCCPs may represent a substantial contribution to overall CP levels in foodstuffs.
[Display omitted]
•CP concentrations were determined in >200 food samples from Belgium.•∑SCCPs and ∑MCCPs were detected in 25% and 66% of samples, respectively.•MCCPs levels exceeded SCCPs in each of 48 samples in which both were detected.•LCCPs were also identified in a range of Belgian food samples.</description><subject>Chlorinated paraffins</subject><subject>Food</subject><subject>LCCPs</subject><subject>MCCPs</subject><subject>SCCPs</subject><issn>0269-7491</issn><issn>1873-6424</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LxDAURYMoOI7-AxddumnNSzJNuxF08GNgwM3sQ5q8aIZOUpOO4L-3Q127enA598I7hNwCrYBCfb-vMHwPsa8YZVABNIzXZ2QBjeRlLZg4JwvK6raUooVLcpXznlIqOOcLslnHYDCMSY8-hlzoYAvr85h8dzwlRXSF-exj8kGPaItBJ-2cn0gfiifsP7wOhYvR5mty4XSf8ebvLsnu5Xm3fiu376-b9eO2NGIFY9mA4a0VTGJjHYCkzsIKjJYAWFOBgguLncWWGaZbJrrWGGqgobLr0HZ8Se7m2SHFryPmUR18Ntj3OmA8ZsVWUkrWtDWbUDGjJsWcEzo1JH_Q6UcBVSdxaq9mceokTs3iptrDXMPpi2-PSWXjcbJkfUIzKhv9_wO_jXN51g</recordid><startdate>20211215</startdate><enddate>20211215</enddate><creator>McGrath, Thomas J.</creator><creator>Limonier, Franck</creator><creator>Poma, Giulia</creator><creator>Bombeke, Jasper</creator><creator>Winand, Raf</creator><creator>Vanneste, Kevin</creator><creator>Andjelkovic, Mirjana</creator><creator>Van Hoeck, Els</creator><creator>Joly, Laure</creator><creator>Covaci, Adrian</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3504-7066</orcidid><orcidid>https://orcid.org/0000-0002-7358-9253</orcidid><orcidid>https://orcid.org/0000-0002-4685-8585</orcidid><orcidid>https://orcid.org/0000-0003-0527-1136</orcidid><orcidid>https://orcid.org/0000-0001-7945-3069</orcidid><orcidid>https://orcid.org/0000-0001-6259-4498</orcidid></search><sort><creationdate>20211215</creationdate><title>Concentrations and distribution of chlorinated paraffins in Belgian foods</title><author>McGrath, Thomas J. ; Limonier, Franck ; Poma, Giulia ; Bombeke, Jasper ; Winand, Raf ; Vanneste, Kevin ; Andjelkovic, Mirjana ; Van Hoeck, Els ; Joly, Laure ; Covaci, Adrian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-81c39d427e8df1170fd151ca711e604e434debde92c2a924b9cc0c1807bbedb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Chlorinated paraffins</topic><topic>Food</topic><topic>LCCPs</topic><topic>MCCPs</topic><topic>SCCPs</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McGrath, Thomas J.</creatorcontrib><creatorcontrib>Limonier, Franck</creatorcontrib><creatorcontrib>Poma, Giulia</creatorcontrib><creatorcontrib>Bombeke, Jasper</creatorcontrib><creatorcontrib>Winand, Raf</creatorcontrib><creatorcontrib>Vanneste, Kevin</creatorcontrib><creatorcontrib>Andjelkovic, Mirjana</creatorcontrib><creatorcontrib>Van Hoeck, Els</creatorcontrib><creatorcontrib>Joly, Laure</creatorcontrib><creatorcontrib>Covaci, Adrian</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Environmental pollution (1987)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McGrath, Thomas J.</au><au>Limonier, Franck</au><au>Poma, Giulia</au><au>Bombeke, Jasper</au><au>Winand, Raf</au><au>Vanneste, Kevin</au><au>Andjelkovic, Mirjana</au><au>Van Hoeck, Els</au><au>Joly, Laure</au><au>Covaci, Adrian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Concentrations and distribution of chlorinated paraffins in Belgian foods</atitle><jtitle>Environmental pollution (1987)</jtitle><date>2021-12-15</date><risdate>2021</risdate><volume>291</volume><spage>118236</spage><epage>118236</epage><pages>118236-118236</pages><artnum>118236</artnum><issn>0269-7491</issn><eissn>1873-6424</eissn><abstract>This study reports on concentrations of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in a wide range of food samples (n = 211) purchased in Belgium during 2020. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) and quantified using chlorine content calibration. ∑SCCPs were present above LOQ in 25% of samples with an overall range of <LOQ to 58 ng/g wet weight (ww), while ∑MCCPs were identified in 66% of samples ranging from <LOQ to 250 ng/g ww. ∑MCCP concentrations were greater than those of ∑SCCPs in all 48 samples in which both groups were detected with an average ∑MCCP/∑SCCP ratio of 5.8 (ranging from 1.3 to 81). In general, the greatest CP concentrations were observed in foods classified as animal and vegetable fats and oils and sugar and confectionary for both SCCPs and MCCPs. Significant correlations between lipid content in food samples and CP levels illustrated the role of lipids in accumulating CPs within foodstuffs, while industrial processing, food packaging and environmental conditions are each likely to contribute to overall CP loads. Selected samples (n = 20) were further analysed by liquid chromatography-high resolution MS (LC-HRMS) to investigate homologue profiles and the occurrence of long-chain CPs (LCCPs). LCCPs were detected in 35% of the 20 subset samples while the HRMS results for SCCPs and MCCPs matched closely with those obtained by GC-MS. This study reveals the widespread occurrence of SCCPs and MCCPs in Belgian food and indicates that LCCPs may represent a substantial contribution to overall CP levels in foodstuffs.
[Display omitted]
•CP concentrations were determined in >200 food samples from Belgium.•∑SCCPs and ∑MCCPs were detected in 25% and 66% of samples, respectively.•MCCPs levels exceeded SCCPs in each of 48 samples in which both were detected.•LCCPs were also identified in a range of Belgian food samples.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.envpol.2021.118236</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0002-3504-7066</orcidid><orcidid>https://orcid.org/0000-0002-7358-9253</orcidid><orcidid>https://orcid.org/0000-0002-4685-8585</orcidid><orcidid>https://orcid.org/0000-0003-0527-1136</orcidid><orcidid>https://orcid.org/0000-0001-7945-3069</orcidid><orcidid>https://orcid.org/0000-0001-6259-4498</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Environmental pollution (1987), 2021-12, Vol.291, p.118236-118236, Article 118236 |
| issn | 0269-7491 1873-6424 |
| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Chlorinated paraffins Food LCCPs MCCPs SCCPs |
| title | Concentrations and distribution of chlorinated paraffins in Belgian foods |
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