Fate of chlordecone during home cooking processes - Transfer into the liquid and aerial phases by conventional thermal processes.

Autor: 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.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138255. Date of Electronic Publication: 2023 Dec 22.
DOI: 10.1016/j.foodchem.2023.138255
Abstrakt: 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.)
Databáze: MEDLINE
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