A comparison of levels of perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS) in raw and cooked fish

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dc.contributor.authorSungur, Sana
dc.contributor.authorKanan, Erdi
dc.contributor.authorKoroglu, Muaz
dc.date.accessioned2024-09-18T20:54:09Z
dc.date.available2024-09-18T20:54:09Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractNumerous 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.en_US
dc.identifier.doi10.1080/15569543.2018.1554589
dc.identifier.endpage64en_US
dc.identifier.issn1556-9543
dc.identifier.issn1556-9551
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85074570165en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://doi.org/10.1080/15569543.2018.1554589
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11633
dc.identifier.volume40en_US
dc.identifier.wosWOS:000619653400006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofToxin Reviewsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPerfluorooctanoic acid (PFOA)en_US
dc.subjectperfluorooctane sulfonic acid (PFOS)en_US
dc.subjectfishen_US
dc.subjectcookingen_US
dc.subjectLC-MSen_US
dc.subjectMSen_US
dc.titleA comparison of levels of perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS) in raw and cooked fishen_US
dc.typeArticleen_US

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