Brominated flame retardants in Canadian chicken egg yolks

Autor: Sue C. Quade, Ivana Kosarac, Benjamin P.-Y. Lau, Dorothea F. K. Rawn, Wing-Fung Sun, A. Sadler, Stephen Hayward, John Jake Ryan
Rok vydání: 2011
Předmět:
Canada
Spectrometry
Mass
Electrospray Ionization
Health
Toxicology and Mutagenesis
Poison control
Food Contamination
Toxicology
Gas Chromatography-Mass Spectrometry
gas chromatography/mass spectrometry (GC/MS)
chemistry.chemical_compound
Polybrominated diphenyl ethers
Time frame
Isomerism
Limit of Detection
Tandem Mass Spectrometry
Fatty Acids
Omega-3
eggs
Halogenated Diphenyl Ethers
Animals
Food science
Animal Husbandry
Flame Retardants
Hexabromocyclododecane
clean-up
Public Health
Environmental and Occupational Health
General Chemistry
General Medicine
Egg Yolk
Diet
Hydrocarbons
Brominated
chemistry
exposure
environmental contaminants
Environmental chemistry
embryonic structures
Brominated flame retardant
Environmental Pollutants
Food
Organic
Gas chromatography–mass spectrometry
Chickens
Research Article
Food Science
Food contaminant
Zdroj: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
ISSN: 1944-0057
1944-0049
DOI: 10.1080/19440049.2010.545443
Popis: Chicken eggs categorised as conventional, omega-3 enriched, free range and organic were collected at grading stations in three regions of Canada between 2005 and 2006. Free run eggs, which were only available for collection from two regions, were also sampled during this time frame. Egg yolks from each of these egg types (n = 162) were analysed to determine brominated flame retardant levels, specifically polybrominated diphenyl ethers (PBDEs) and hexabromocyclododecane (HBCD). PBDEs were detected in 100% of the 162 samples tested, while HBCD was observed in 85% of the egg yolks. Total PBDE concentrations in egg yolks ranged from 0.018 to 20.9 ng g(-1) lipid (median = 3.03 ng g(-1) lipid), with PBDE 209 identified as being the major contributor to ΣPBDE concentrations. In addition to PBDE 209, PBDE 99, 47, 100, 183 and 153 were important contributors to ΣPBDE concentrations. Total HBCD concentrations ranged from below the limit of detection to a maximum concentration of 71.9 ng g(-1) lipid (median = 0.053 ng g(-1) lipid). The α-isomer was the dominant contributor to ΣHBCD levels in Canadian egg yolks and was the most frequently detected HBCD isomer. ΣPBDE levels exhibited large differences in variability between combinations of region and type. ΣHBCD concentrations were not significantly different among regions, although differences were observed between the different types of egg yolks analysed in the present study.
Databáze: OpenAIRE
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