Polychlorinated dibenzo-p-dioxins, dibenzofurans and dioxin-like PCBs in commercialized food products from Colombia
| Autor: | M.G. Martrat, Jordi Parera, Manuela Ábalos, Diana M. Pemberthy, Aída Luz Villa, Alexander Quintero, Esteban Abad |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Polychlorinated Dibenzodioxins
Environmental Engineering food.ingredient Polychlorinated dibenzodioxins Food Contamination Colombia 010501 environmental sciences Dioxins 01 natural sciences Soybean oil chemistry.chemical_compound Fish Oils food Crustacea Animals Plant Oils Environmental Chemistry media_common.cataloged_instance Food science European union Waste Management and Disposal Benzofurans 0105 earth and related environmental sciences media_common Pollutant 010401 analytical chemistry food and beverages Fish oil Pollution 0104 chemical sciences Shrimp chemistry Bioaccumulation Environmental chemistry Butter Environmental Pollutants Polychlorinated dibenzofurans |
| Zdroj: | Science of The Total Environment. 568:1185-1191 |
| ISSN: | 0048-9697 |
| Popis: | Polychlorinated dibenzo- p -dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and dioxin-like polychlorinated biphenyls (dl-PCBs) are commonly known as dioxins and are the most toxic members of persistent organic pollutants (POPs) because present a variety of health effects especially as promoting agent of growing and transformation of cancer cells. They are bio-accumulate in humans primarily via the diet, specifically by ingestion of foods that have high lipid content which are generally associated with foods of animal origin such as oils and fats and with fishery and dairy products. In Colombia the Ministry of Health and Social Protection which is the entity responsible for surveillance food conditions, has established maximum levels for dioxins and dl-PCBs in oils from animal and vegetable origins. Oils of vegetable and animal origin represent an appreciable intake in the country thus the presence of dioxins and dl-PCBs in these materials is a matter of concern because they can bioaccumulate in fat. In this contribution the levels of PCDD/Fs and dl-PCBs in olive, soybean, fish oil, butter and shrimp consumed in Colombia were determined using HRGC-HRMS and were compared with the maximum levels permitted in oil samples according to both the Colombian and European regulations. WHO-TEQ concentrations for PCDD/Fs and dioxin like PCBs ranged from 0.24 to 1.710 pg WHO-TEQ PCDD/F g − 1 of fat and from 0.050 to 3.000 pg WHO-TEQ PCB g − 1 of fat, respectively. As expected, fish oils and shrimp present the highest WHO-TEQ PCDD/Fs and dl-PCBs values followed by butter and soybean oil sample, while the olive oil shows the lowest levels. In general, the vegetable oils show levels below the limits established by both the Colombian and European regulations. The levels from soybean oil found in this study were slightly higher than the threshold established both by the Commission Regulation European Union (EU) and the Colombian legislation, while fish oils showed concentrations above the European regulations. Furthermore, shrimp exhibited values below the maximum concentration levels established by the EU and Colombian regulation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect