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Titolo:
Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in green leafy vegetable 'Komatsuna'
Autore:
Hori, T; Nakagawa, R; Tobiishi, K; Iida, T; Tsutsumi, T; Sasaki, K; Toyoda, M;
Indirizzi:
Fukuoka Inst Hlth & Environm Sci, Dazaifu, Fukuoka 8180135, Japan Fukuoka Inst Hlth & Environm Sci Dazaifu Fukuoka Japan 8180135 135, Japan
Titolo Testata:
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN
fascicolo: 5, volume: 42, anno: 2001,
pagine: 339 - 342
SICI:
0015-6426(200110)42:5<339:EOCOCO>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
COPLANAR PCBS; PCDDS; PCDFS; JAPAN; FOODS;
Keywords:
dioxin(s); PCB; vegetable; cooking; Japan;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
11
Recensione:
Indirizzi per estratti:
Indirizzo: Hori, T Fukuoka Inst Hlth & Environm Sci, 39 Mukaizano, Dazaifu, Fukuoka 8180135, Japan Fukuoka Inst Hlth & Environm Sci 39 Mukaizano Dazaifu FukuokaJapan 8180135
Citazione:
T. Hori et al., "Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in green leafy vegetable 'Komatsuna'", J FOOD HYG, 42(5), 2001, pp. 339-342

Abstract

The effects of ordinary household cooking processes on concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (PCBs) (dioxins) were investigated in 'komatsuna', a green leafy vegetable popular in Japan. The concentrations of dioxins were compared using isomer-specific analyses of both uncooked and cooked edible parts of the plant. The mean total 2,3,7,8-chlorine substituted PCDD and PCDF concentrations were reduced from 46.53 pg/g and 0.714 pg/g to 8.301 pg/g and 0.210 pg/g by washing with tap water, and further reduced to 6.054 pg/g and 0.148 pg/g by subsequent boiling, respectively. The cooking processes markedly decreased the concentrations of PCDD/Fs, while having little effect on those of dioxin-like PCBs. The mean total concentration as 2,3,7,8-tetraCDD equivalents (TEQ) was reduced from 0.058 pgTEQ/g to 0.026 pgTEQ/g by washing with tap water and further reduced to 0.019 pgTEQ/g by subsequent boiling. These results suggest that ordinary cooking processes provide a means of reducing the level of dioxins in green leafy vegetables.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 01/04/20 alle ore 23:43:08