Unintentionally produced dioxin-like polychlorinated biphenyls during cooking

Abstract

a b s t r a c tThe formation and distribution of dioxin-like polychlorinated biphenyls (dl-PCBs) during cooking was investigated. Concentrations of dl-PCBs in liquid residues, cooked beef, and oil fumes generated during heating were determined by isotope dilution HRGC/HRMS. Although the levels of dl-PCBs in well-done beef were lower compared with those of raw beef, relatively high concentrations of dl-PCBs were detected in the oil fumes produced during heating. This suggests that dl-PCBs in raw beef may have volatilized into the oil fumes during the cooking process. Sucralose and chloropropanols contained in raw materials may have resulted in increased dl-PCB concentrations and the level of toxic equivalents (TEQ) in the oil fumes produced under high temperature during cooking. Concentrations of dl-PCBs did not vary greatly in cooked beef, except when higher levels of chloropropanols were presented in the uncooked raw materials. Results indicate that sucralose and chloropropanols may promote the formation of dl-PCBs during the cooking process. The newly produced dl-PCBs from raw beef cooking were mainly present in oil fumes, which gave rise to high levels of TEQ in oil fumes.

Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures

“…The experimental system and heating procedures used have been described previously by Dong et al (2011, 2013)1618. The tetra- to octa-chlorinated PCDD/F homologue groups and 17 individual 2,3,7,8-substituted PCDD/F congeners in the smoke and the residues were analysed following the U.S. Environmental Protection Agency method 1613.…”

“…Rahn & Yaylayan (2010) reported that the thermal degradation of sucralose at 250°C resulted in the generation of toxic chloropropanols15. Our previous studies showed that highly toxic polychlorinated aromatic compounds, such as polychlorinated dibenzo- p -dioxins and dibenzofurans (PCDD/Fs), dioxin-like polychlorinated biphenyls, and polychlorinated naphthalenes, could be generated during the heating of foodstuffs in the presence of sucralose161718. It still remains unclear whether these highly toxic compounds could be produced when pure sucralose is heated, and the formation mechanisms for these compounds have not yet been elucidated.…”

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

“…A schematic representation of the stainless steel system used in the current study has been provided elsewhere by Dong, Wu, Liu, Zhang, and Zheng (2011). In each experiment, 50 g of cooking oil (peanut oil or olive oil) and 5 g of sucralose or sodium chloride were poured into a stainless steel bowl.…”

“…Analyses of the 17 toxic PCDD/F and 12 dl-PCB congeners were carried out according to the US EPA Methods 1613 and 1668A, respectively. Sample extraction, cleanup and instrument analysis of the PCDD/Fs and dl-PCBs were conducted according to the methods of Dong et al (2011).…”

Levels of Organic Pollutants in Vegetables and Human Exposure Through Diet: A Review

“…The effect of cooking on the levels of PBTs in foodstuffs is varying depending on the type of food and probably on the type of cooking process. [80][81][82] Indubitably, this field requires further studying, with specific input on how each cooking process influences each vegetable category and each chemical class.…”