Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Green Leafy Vegetable ‘Komatsuna’

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 42; no. 5; pp. 339 - 342
• Main Authors: HORI, Tsuguhide, NAKAGAWA, Reiko, TOBIISHI, Kazuhiro, IIDA, Takao, TSUTSUMI, Tomoaki, SASAKI, Kumiko, TOYODA, Masatake
• Format: Journal Article
• Language: English
• Published: Japan Japanese Society for Food Hygiene and Safety 01.10.2001
• Subjects: 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

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...