Salts of perfluorooctanoic acid (PFOA) can be used in the manufacture of fluoropolymers employed for coating pans; moreover, PFOA can be formed as a byproduct of thermolysis of the aforesaid fluoropolymers. This study was carried out to evaluate PFOA migration into food cooked in fluoropolymer-coated pans. The pans were purchased from a local retailer and subjected to cooking conditions. Used oil was extracted with a methanol/water solution and analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). We found that PFOA can enter cooked food during a container's first phases of use, not only in containers already abused by kitchen tools or otherwise scratched.
|Titolo:||Identification of perflurooctanoic acid release from commercial coated cooking pans by liquid chromatography coupled to electrospray ionization tandem mass spectrometry|
BONONI, MONICA (Primo)
TATEO, FERNANDO (Ultimo)
|Parole Chiave:||PFOA ; fluoropolymer ; teflon ; coated pans ; LC/MS/MS|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2007|
|Appare nelle tipologie:||01 - Articolo su periodico|