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 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.
Hori
T
T
Fukuoka Institute of Health and Environmental Sciences: 39, Mukaizano, Dazaifu-shi, Fukuoka 818-0135, Japan.
Nakagawa
R
R
Tobiishi
K
K
Iida
T
T
Tsutsumi
T
T
Sasaki
K
K
Toyoda
M
M
D001572:Benzofurans / Q000032:analysis; D003296:Cooking; D000072338:Dibenzofurans, Polychlorinated; D004785:Environmental Pollutants / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D007564:Japan; D011078:Polychlorinated Biphenyls / Q000032:analysis; D000072317:Polychlorinated Dibenzodioxins / Q000031:analogs & derivatives* / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*; D014867:Water
D001572:Benzofurans; D000072338:Dibenzofurans, Polychlorinated; D004785:Environmental Pollutants; D000072317:Polychlorinated Dibenzodioxins; D014867:Water; D011078:Polychlorinated Biphenyls