Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS. (November 2020)

• Record Type: Journal Article
• Authors: Martin, Deborah; Lobo, Fiona; Lavison-Bompard, Gwenaëlle; Guérin, Thierry; Parinet, Julien
• Is Part Of: Environment international. Volume 144(2020)
• Publication Date: 2020-11
• Subjects: Chlordecone -- Processing factor -- Meat -- Home cooking process -- ID-HPLC-MS/MS -- HPLC-HRMS/MS; Environmental protection -- Periodicals; Environmental health -- Periodicals; Environmental monitoring -- Periodicals; Environmental Monitoring -- Periodicals; Environnement -- Protection -- Périodiques; Hygiène du milieu -- Périodiques; Environnement -- Surveillance -- Périodiques; Environmental health; Environmental monitoring; Environmental protection; Periodicals; 333.705
• DOI: 10.1016/j.envint.2020.106077
• Languages: English
• ISSNs: 0160-4120

Abstract

Graphical abstract: Highlights: Residue behavior/processing factors of chlordecone assessed on four cooking processes. ID-HPLC-MS/MS or LC-HRMS/MS used for target, suspect screening or untargeted approaches. A significant decrease of CLD in bovine meat observed after microwave cooking process. Traces of 5b-hydro-CLD and mono-hydro-CLD found in the uncooked liver. No degradation by-product of CLD observed in the cooked liver. Abstract: Chlordecone (CLD) is a toxic organochlorine pesticide frequently used in the French West Indies until 1993, resulting in a contamination of soil and food. This study assessed the behaviour of CLD residues and CLD processing factors (PFs) during four home cooking processes: cooking in a conventional oven ("oven"), frying ("pan"), cooking in a microwave oven ("microwave") and grilling ("grill"). These four processes were applied to six types of naturally contaminated beef (kidney, liver, rib, chuck, top-sirloin and sirloin). Targeted analyses with isotopic dilution were carried out by ID-HPLC-MS/MS to determine CLD concentrations before and after each cooking process and the corresponding processing factors. HPLC-HRMS/MS was used to find potential organochlorine degradation by-products and/or CLD metabolites present in samples by target, suspect and non-target screening. Cooking processes and especially microwave cooking led to a significant decrease in the CLD contained in beef (2% < PF < 17%). Traces of 5b-hydro-CLD and of another mono-hydro-CLD were found in the uncooked liver but no CLD degradation by-product was observed in the cooked liver.