دورية أكاديمية
Fate of chlordecone during home cooking processes - Transfer into the liquid and aerial phases by conventional thermal processes.
| العنوان: | Fate of chlordecone during home cooking processes - Transfer into the liquid and aerial phases by conventional thermal processes. |
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| المؤلفون: | Devriendt-Renault Y; ANSES, Laboratory for Food Safety, F-94701 Maisons-Alfort, France; LDA26, Departmental analytical laboratory of La Drôme, F-26000 Valence, France., Dubocq F; ANSES, Laboratory for Food Safety, F-94701 Maisons-Alfort, France; University Paris-Est Créteil, CNRS, ICMPE, UMR 7182, F-94320 Thiais, France., Massat F; LDA26, Departmental analytical laboratory of La Drôme, F-26000 Valence, France., Guérin T; ANSES, Strategy and Programmes Department, F-94701 Maisons-Alfort, France., Parinet J; ANSES, Laboratory for Food Safety, F-94701 Maisons-Alfort, France. Electronic address: julien.parinet@anses.fr. |
| المصدر: | Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138255. Date of Electronic Publication: 2023 Dec 22. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Chlordecone*/analysis , Insecticides*/analysis , Soil Pollutants*/analysis, Cooking ; Plant Oils/analysis |
| مستخلص: | This study focuses on the fate of chlordecone (CLD) during cooking processes. Neat CLD was subjected to thermogravimetric analysis, which revealed that the vast majority of the compound (79 %) was vaporised at temperatures between 55 and 245 °C. In order to monitor the behaviour of CLD during cooking processes, a QuEChERS extraction protocol was optimised for vegetable cooking oil and a heating kinetics experiment was conducted at 195 °C on CLD-spiked cooking oil. The results showed a strong decrease in CLD over time and, for the first time to our knowledge, transformation of CLD into chlordecol. Finally, a comparison was conducted between the cooking of uncured pork with and without vegetable oil. The use of vegetable oil led to a significant decrease in CLD content, but revealed that a fraction of the CLD transferred into the cooking oil. This study provides data that shed light on the fate of CLD during cooking. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Chlordecone; Cooking oil; Processing factor; QuEChERS extraction; Vaporisation |
| المشرفين على المادة: | RG5XJ88UDF (Chlordecone) 0 (Insecticides) 0 (Soil Pollutants) 0 (Plant Oils) |
| تواريخ الأحداث: | Date Created: 20231227 Date Completed: 20240129 Latest Revision: 20240129 |
| رمز التحديث: | 20240129 |
| DOI: | 10.1016/j.foodchem.2023.138255 |
| PMID: | 38150904 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2023.138255 |