Hydrodebromination of Decabromodiphenyl Ether (BDE-209) in Cooking Experiments with Salmon Fillet

Abstract

Polybrominated diphenyl ethers (PBDEs) are environmental contaminants regularly detected in biota and food. Seafood has been identified as the major dietary source for human uptake. Fish is predominantly consumed after cooking, and this process may alter the actual human intake of contaminants. This study thus aimed to investigate the fate of PBDEs in this cooking process. Heating of fish fortified with 2,2',3,3',4,4',5,5',6,6'-decabromodiphenyl ether (BDE-209) at typical cooking conditions (200 °C, in plant oil) resulted in a decrease of its concentration in favor of the formation of lower brominated congeners. After 15 min, ∼25% of BDE-209 was transformed into nona- to octabrominated congeners. The major transformation route was BDE-209 → BDE-206 → BDE-196 and BDE-199. Low amounts of heptabrominated congeners as well as one hexabromodibenzofuran and a heptabromodibenzofuran isomer were also detected. However, penta- and tetrabrominated diphenyl ethers were not observed, and heating of BDE-47 did not produce new transformation products.

Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum)

“…Approximately 4.5 g of the homogenized fresh sample was placed in the quartz glass vessel (300 mL) of the microwave system and dissolved in 80 mL of the azeotropic mixture of cyclohexane/ethyl acetate (46:54, w/w). MAE was performed using the parameters described by Bendig et al 22 Extracted water was removed by a water trap. The lipid extract was filtered into a 100 mL pear-shaped flask, the solvent was removed by rotary evaporation (270 mbar, 40 °C), and the residue was redissolved in 5 mL of n-hexane.…”

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk

“…After solvent evaporation, the spiked fish sample was cooked as follows. 18 A 250-mL glass bottle (60 mm i.d. × 140 mm height) containing 0.5 g of fish powder sample or 2 g of fresh fish and 0.5 g of corn oil was placed in a heating block (Ansai, Shenzhen, China) preheated at 200 °C for 15 min.…”

“…In addition, approximately 2 g (wet weight) of fresh fish was ground into debris with a stand mixer and subsequently spiked by the same levels of target analytes in an acetone solution. After solvent evaporation, the spiked fish sample was cooked as follows . A 250-mL glass bottle (60 mm i.d.…”

“…Fish used for assessing bioaccessibility of POPs are often raw, − but fish consumed are largely cooked. Cooking was shown to alter the concentrations and compositions of POPs in fish. − In addition, cooking oil has been used in a variety of food preparation procedures. Previous studies found that the bioaccessibility of POPs and POPs-like compounds (e.g., polycyclic aromatic hydrocarbons (PAHs)) in soil and fuel soot increased with the addition of lipid-containing materials (e.g., soybean oil and milk) in digestive models. , Therefore, the impact of cooking oil on the bioaccessibility of target compounds in fish is critical for assessing human health risk from dietary uptake of cooked fish.…”

Polyhalogenated compounds (PCBs, chlordanes, HCB and BFRs) in four polar bears (Ursus maritimus) that swam malnourished from East Greenland to Iceland

“…The sample was further purified by adsorption chromatography (1 cm i.d. column) with 3 g silica gel deactivated with 30% water (w/w) and topped with Na 2 SO 4 (Bendig et al, 2012). The sample was eluted with 60 mL n-hexane.…”