A comparison of levels of perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS) in raw and cooked fish
Yükleniyor...
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Numerous studies have been conducted to determine perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS) contents of fish consumed by people in different regions and countries. However, study concerning the effects of cooking on the increase or decrease of perfluorinated compounds in fish is rather limited. The effectiveness of three cooking methods (e.g. baking, boiling, frying) on reducing PFOA and PFOS levels in eight fish species was examined. All cooking methods reduced PFOA and PFOS concentrations. The results showed that the greatest reduction in fish PFOA and PFOS contents occurred in the frying of sunflower oil for 20 min. As a result of the 20 min frying process in sunflower oil, 70% to 86% decrease in PFOA amounts and 82% to 89% reduction in PFOS amounts were determined.
Açıklama
Anahtar Kelimeler
Perfluorooctanoic acid (PFOA), perfluorooctane sulfonic acid (PFOS), fish, cooking, LC-MS, MS
Kaynak
Toxin Reviews
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
40
Sayı
1
