AI Article Synopsis
- The study investigates what happens to chlordecone (CLD) when subjected to cooking processes, finding that 79% of the compound vaporizes at temperatures between 55 and 245 °C.
- It also introduces an optimized extraction method for CLD in vegetable oil and reveals that CLD transforms into chlordecol during heating at 195 °C.
- Lastly, it compares cooking uncured pork with and without vegetable oil, showing that while vegetable oil reduces CLD content, some of it can transfer into the oil itself.
Article Abstract
This study focuses on the fate of chlordecone (CLD) during cooking processes. Neat CLD was subjected to thermogravimetric analysis, which revealed that the vast majority of the compound (79 %) was vaporised at temperatures between 55 and 245 °C. In order to monitor the behaviour of CLD during cooking processes, a QuEChERS extraction protocol was optimised for vegetable cooking oil and a heating kinetics experiment was conducted at 195 °C on CLD-spiked cooking oil. The results showed a strong decrease in CLD over time and, for the first time to our knowledge, transformation of CLD into chlordecol. Finally, a comparison was conducted between the cooking of uncured pork with and without vegetable oil. The use of vegetable oil led to a significant decrease in CLD content, but revealed that a fraction of the CLD transferred into the cooking oil. This study provides data that shed light on the fate of CLD during cooking.
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| http://dx.doi.org/10.1016/j.foodchem.2023.138255 | DOI Listing |
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