3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment

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• 作者：Huynh Nguyen Bao Loan^a ; ^b ; Liesbeth Jacxsens^a ; Ali Abbas Mohammad Kurshed^a ; Bruno De Meulenaer^a ; ^{Bruno.DeMeulenaer@UGent.be}
• 关键词：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)
• 刊名：Food Research International
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：90
• 期：Complete
• 页码：186-193
• 全文大小：358 K
• 卷排序：90

文摘

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.