Identification of perflurooctanoic acid release from commercial coated cooking pans by liquid chromatography coupled to electrospray ionization tandem mass spectrometry
Articolo
Data di Pubblicazione:
2007
Citazione:
Identification of perflurooctanoic acid release from commercial coated cooking pans by liquid chromatography coupled to electrospray ionization tandem mass spectrometry / M. Bononi, F. Tateo. - In: AMERICAN JOURNAL OF AGRICULTURAL AND BIOLOGICAL SCIENCES. - ISSN 1557-4989. - 2:3(2007), pp. 191-194.
Abstract:
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.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
PFOA ; fluoropolymer ; teflon ; coated pans ; LC/MS/MS
Elenco autori:
M. Bononi, F. Tateo
Link alla scheda completa:
Link al Full Text: