Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’
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 concen...
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| Published in | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 42; no. 5; pp. 339 - 342 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Japan
Japanese Society for Food Hygiene and Safety
01.10.2001
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| 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. |
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| AbstractList | 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. 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.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. |
| Author | TOBIISHI, Kazuhiro SASAKI, Kumiko NAKAGAWA, Reiko IIDA, Takao TOYODA, Masatake HORI, Tsuguhide TSUTSUMI, Tomoaki |
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| Cites_doi | 10.3358/shokueishi.40.111 10.5985/jec.9.589 10.1016/0045-6535(95)00319-3 10.3358/shokueishi.40.98 10.1093/jaoac/79.6.1447 10.3358/shokueishi.40.6_494 10.2307/3434121 |
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| References | 1) Hori, T., Iida, T., Matsueda, T., Nakamura, M., Hirakawa, H., Kataoka, K., Toyoda, M., Investigation of dietary exposure to PCDDs, PCDFs, and dioxin-like PCBs in Kyusyu district, Japan. Organohalogen Compounds, 44, 145-148 (1999). 2) Toyoda, M., Uchibe, H., Yanagi, T., Kono, T., Hori, T., Iida, T., Dietary daily intake of PCDDs, PCDFs and coplanar PCBs by total diet study in Japan. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, 98-110 (1999). 8) Nakamura, M., Matsueda, T., Kurokawa, Y., Takada, S., Fukamachi, K., Levels and profiles of PCDDs and PCDFs in soils and plants. Organohalogen Compounds, 20, 103-106 (1994). 11) Kurokawa, Y., Matsueda, T., Nakamura. M., Takada, S., Fukamachi, K., Characterization of non-ortho coplanar PCBs, polychlorinated dibenzo-p-dioxins and dibenzofurans in the atmosphere. Chemosphere, 32, 491-500 (1996). 6) Tsutsumi, T., Iida, T., Hori, T., Yanagi, T., Kono, Y., Uchibe, H., Toyoda, M., Levels of PCDDs, PCDFs and Co-PCBs in fresh and cooked leafy vegetables in Japan. Organohalogen Compounds, 47, 296-299 (2000). 7) Van den Berg, M., Birnbaum, L., Bosveld, A. T. C., Brunstrom, B., Cook, P., Feeley, M., Giesy, J. P., Hanberg, A., Hasegawa, R., Kennedy, S. W., Kubiak, T., Larsen, J. C., van Leeuwen, F. X. R., Liem, A. K. D., Nolt, C., Peterson, R. E., Poellinger, L., Safe, S., Schrenk, D., Tillitt, D., Tysklind, M., Younes, M., Warn, F., Zacharewski, T., Toxic equivalency factors (TEFs) for PCBs, PCDDs, PCDFs for humans and wildlife. Environ. Health Perspect., 106, 775-792 (1998). 5) Toyoda, M., Iida, T., Hori. T., Yanagi, T., Kono,T., Uchibe, H., Concentrations of PCDDs, PCDFs and coplanar PCBs in Japanese retail foods. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, 111-121 (1999)). 10) Murayama, H., Suzuki, S., Hanno, K., Miyazaki, M., Otaka, H., Tsuneto, A., Hashimoto, S., Ito, H., Morita, M., Examination of the problem on evaporation of standard substances for measuring PCDD/Fs in atmosphere. J. Env. Chem., 9, 589-596 (1999). 9) Nakamura, M., Matsueda, T., Kurokawa, Y., Takada, S., Fukamachi, K., Uptake of PCDDs and PCDFs by radish plant. Organohalogen Compounds, 24, 497-500 (1995). 3) Toyoda, M., Uchibe, H., Yanagi, T., Kono,T., Hori, T., Iida, T., Decreased daily intake of PCDDs, PCDFs and Co-PCBs from foods in Japan from 1977-1998. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, 494-499 (1999). 4) Schattenberg, H. J. III, Geno, P.W., Hsu, J. P., Fry, W. G., Parker, R. P., Effect of household preparation on levels of pesticide residues in produce. J. Assoc. Off. Anal. Chem., 79, 1447-1453 (1996). TOYODA M (3) 1999; 40 11 1 TOYODA MASATAKE (2) 1999; 40 4 6 7 8 9 TOYODA MASATAKE (5) 1999; 40 10 |
| References_xml | – reference: 6) Tsutsumi, T., Iida, T., Hori, T., Yanagi, T., Kono, Y., Uchibe, H., Toyoda, M., Levels of PCDDs, PCDFs and Co-PCBs in fresh and cooked leafy vegetables in Japan. Organohalogen Compounds, 47, 296-299 (2000). – reference: 11) Kurokawa, Y., Matsueda, T., Nakamura. M., Takada, S., Fukamachi, K., Characterization of non-ortho coplanar PCBs, polychlorinated dibenzo-p-dioxins and dibenzofurans in the atmosphere. Chemosphere, 32, 491-500 (1996). – reference: 1) Hori, T., Iida, T., Matsueda, T., Nakamura, M., Hirakawa, H., Kataoka, K., Toyoda, M., Investigation of dietary exposure to PCDDs, PCDFs, and dioxin-like PCBs in Kyusyu district, Japan. Organohalogen Compounds, 44, 145-148 (1999). – reference: 7) Van den Berg, M., Birnbaum, L., Bosveld, A. T. C., Brunstrom, B., Cook, P., Feeley, M., Giesy, J. P., Hanberg, A., Hasegawa, R., Kennedy, S. W., Kubiak, T., Larsen, J. C., van Leeuwen, F. X. R., Liem, A. K. D., Nolt, C., Peterson, R. E., Poellinger, L., Safe, S., Schrenk, D., Tillitt, D., Tysklind, M., Younes, M., Warn, F., Zacharewski, T., Toxic equivalency factors (TEFs) for PCBs, PCDDs, PCDFs for humans and wildlife. Environ. Health Perspect., 106, 775-792 (1998). – reference: 9) Nakamura, M., Matsueda, T., Kurokawa, Y., Takada, S., Fukamachi, K., Uptake of PCDDs and PCDFs by radish plant. Organohalogen Compounds, 24, 497-500 (1995). – reference: 3) Toyoda, M., Uchibe, H., Yanagi, T., Kono,T., Hori, T., Iida, T., Decreased daily intake of PCDDs, PCDFs and Co-PCBs from foods in Japan from 1977-1998. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, 494-499 (1999). – reference: 5) Toyoda, M., Iida, T., Hori. T., Yanagi, T., Kono,T., Uchibe, H., Concentrations of PCDDs, PCDFs and coplanar PCBs in Japanese retail foods. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, 111-121 (1999)). – reference: 2) Toyoda, M., Uchibe, H., Yanagi, T., Kono, T., Hori, T., Iida, T., Dietary daily intake of PCDDs, PCDFs and coplanar PCBs by total diet study in Japan. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 40, 98-110 (1999). – reference: 8) Nakamura, M., Matsueda, T., Kurokawa, Y., Takada, S., Fukamachi, K., Levels and profiles of PCDDs and PCDFs in soils and plants. Organohalogen Compounds, 20, 103-106 (1994). – reference: 4) Schattenberg, H. J. III, Geno, P.W., Hsu, J. P., Fry, W. G., Parker, R. P., Effect of household preparation on levels of pesticide residues in produce. J. Assoc. Off. Anal. Chem., 79, 1447-1453 (1996). – reference: 10) Murayama, H., Suzuki, S., Hanno, K., Miyazaki, M., Otaka, H., Tsuneto, A., Hashimoto, S., Ito, H., Morita, M., Examination of the problem on evaporation of standard substances for measuring PCDD/Fs in atmosphere. J. Env. Chem., 9, 589-596 (1999). – volume: 40 start-page: 111 issn: 0015-6426 issue: 1 year: 1999 ident: 5 doi: 10.3358/shokueishi.40.111 – ident: 10 doi: 10.5985/jec.9.589 – ident: 1 – ident: 6 – ident: 9 – ident: 11 doi: 10.1016/0045-6535(95)00319-3 – ident: 8 – volume: 40 start-page: 98 issn: 0015-6426 issue: 1 year: 1999 ident: 2 doi: 10.3358/shokueishi.40.98 – ident: 4 doi: 10.1093/jaoac/79.6.1447 – volume: 40 start-page: 494 issn: 0015-6426 issue: 6 year: 1999 ident: 3 doi: 10.3358/shokueishi.40.6_494 – ident: 7 doi: 10.2307/3434121 |
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| SubjectTerms | Benzofurans - analysis Cooking Dibenzofurans, Polychlorinated dioxin(s) Environmental Pollutants - analysis Food Contamination - analysis Japan PCB Polychlorinated Biphenyls - analysis Polychlorinated Dibenzodioxins - analogs & derivatives Polychlorinated Dibenzodioxins - analysis vegetable Vegetables - chemistry Water |
| Title | Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’ |
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