Devriendt-Renault Y, Dubocq F, Massat F, Guérin T, Parinet J. Fate of chlordecone during home cooking processes - Transfer into the liquid and aerial phases by conventional thermal processes.
Food Chem 2024;
440:138255. [PMID:
38150904 DOI:
10.1016/j.foodchem.2023.138255]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 12/29/2023]
Abstract
This study focuses on the fate of chlordecone (CLD) during cooking processes. Neat CLD was subjected to thermogravimetric analysis, which revealed that the vast majority of the compound (79 %) was vaporised at temperatures between 55 and 245 °C. In order to monitor the behaviour of CLD during cooking processes, a QuEChERS extraction protocol was optimised for vegetable cooking oil and a heating kinetics experiment was conducted at 195 °C on CLD-spiked cooking oil. The results showed a strong decrease in CLD over time and, for the first time to our knowledge, transformation of CLD into chlordecol. Finally, a comparison was conducted between the cooking of uncured pork with and without vegetable oil. The use of vegetable oil led to a significant decrease in CLD content, but revealed that a fraction of the CLD transferred into the cooking oil. This study provides data that shed light on the fate of CLD during cooking.
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