3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment. (December 2016)

• Record Type: Journal Article
• Authors: Bao Loan, Huynh Nguyen; Jacxsens, Liesbeth; Kurshed, Ali Abbas Mohammad; De Meulenaer, Bruno
• Is Part Of: Food research international. Volume 90(2016:Dec.)
• Page Start: 186
• Page End: 193
• Publication Date: 2016-12
• Subjects: 3-chlorotyrosine (PubChem CID: 110992) -- Sodium hypochlorite (PubChem CID: 23665760) -- Ethyl chloroformate (PubChem CID: 10928) -- Dichloromethane (PubChem CID: 6344) -- Pyridine (PubChem CID: 1049) -- Sodium sulphate (PubChem CID: 24436) -- Phenol (PubChem CID: 996) -- Ethanol (PubChem CID: 702) -- Trifluoroacetic acid (PubChem CID: 6422) -- Hydrochloric acid (PubChem CID: 313); BW body weight -- DBP disinfection by-product -- HAAs haloacetic acids -- HOCl hypochlorous acid -- LOD limit of detection -- NaOCl sodium hypochlorite -- OCl− hypochlorite ion -- RTE ready-to-eat -- SD standard deviation -- THMs trihalomethanes -- TTC threshold of toxicological concern; 3-Chlorotyrosine -- Ready-to-eat vegetables -- Risk assessment -- Chlorine -- Hypochlorite -- Disinfection by-products; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.10.048
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Washing of iceberg lettuce with HOCl solutions in concentrations ranging from 1.41 to 141 mg/L resulted in 0.69 to 2.05 μg 3-chlorotyrosine/g vegetable. As also six commercial ready-to-eat iceberg lettuces from different producers contained 3-chlorotyrosine from 1.00 to 2.24 μg/g vegetable, a total of 122 ready-to-eat vegetable samples purchased in Belgian supermarkets were further screened for their 3-chlorotyrosine content. 3-chlorotyrosine was detected above the detection limit (0.19 μg/g sample) in 97, 24 and 14% of the lettuce mixes, vegetable mixes and frozen vegetables, respectively. In combination with consumption data of ready-to-eat vegetables by Belgian and Spanish consumers, a quantitative exposure assessment was performed, exemplifying a lower and higher ready-to-eat vegetables consuming population. Exposure to 3-chlorotyrosine from the frozen vegetables and vegetable mixes was lower compared to the lettuce mixes due to the combination of lower contamination and lower consumption. 3-chlorotyrosine exposure via lettuce mixes could be considered as a public health concern, especially in higher consuming populations represented by the Spanish population, with 17% of consumers (> 4.2 million people) and 8.5% of the total population (> 2, 6 million people) exceeding the threshold of toxicological concern. Graphical abstract: Highlights: A HOCl concentration-dependent 3-chlorotyrosine formation was observed in treated iceberg lettuce. For iceberg lettuce, the analytical method allowed to detect the use of as low as 1.41 mg HOCl/L. 3-Chlorotyrosine was detected above LOD in 97, 24 and 14% of the lettuce mixes, vegetable mixes and frozen vegetables. Exposure to 3-chlorotyrosine from the frozen vegetables and vegetable mixes was lower compared to the lettuce mixes. Chlorotyrosine exposure via lettuce mixes could be considered as a public health concern.