title: Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.
abstract: Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 < BDE-15), while the non-volatile BDE-209 was partly transformed. Additional experiments in a household microwave provided similar results, except that no transformation was observed for BDE-209. The model cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.
authors.affiliation: Institute of Food Chemistry, University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany.
authors.forename: Paul
authors.initials: P
authors.lastname: Bendig
authors.forename: Florian
authors.initials: F
authors.lastname: Hägele
authors.forename: Marina
authors.initials: M
authors.lastname: Blumenstein
authors.forename: Jasmin
authors.initials: J
authors.lastname: Schmidt
authors.forename: Walter
authors.initials: W
authors.lastname: Vetter
mesh_terms: D000818:Animals; D003296:Cooking / Q000295:instrumentation* / Q000379:methods; D005399:Fishes; D005506:Food Contamination / Q000032:analysis; D055768:Halogenated Diphenyl Ethers / Q000737:chemistry*; D007700:Kinetics; D008872:Microwaves; D008954:Models, Biological; D017747:Seafood / Q000032:analysis* / Q000528:radiation effects
chemical_list: D055768:Halogenated Diphenyl Ethers