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| Metabolism of decabromodiphenyl ether in tilapia and its fate during cooking processes |
| Received:February 08, 2017 |
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| KeyWord:BDE-209;tilapia;bioavailability;metabolite;cooking processes |
| Author Name | Affiliation | E-mail | | LI Zhi-feng | School of Environment, Jinan University, Guangzhou 510632, China | | | BAO Lian-jun | School of Environment, Jinan University, Guangzhou 510632, China | baolianjun@jnu.edu.cn | | WANG Zhen | School of Environment, Jinan University, Guangzhou 510632, China | | | ZHANG Ying | School of Environment, Jinan University, Guangzhou 510632, China | | | ZENG Eddy Y. | School of Environment, Jinan University, Guangzhou 510632, China | |
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| Abstract: |
| The present study was designed to identify the metabolites of decabromodiphenyl ether(BDE-209) in tilapia and to assess its bioavailability and that of its metabolites in the fish. The changes in the composition and concentration of PBDEs in tilapia during cooking processes were also evaluated. The major metabolites of BDE-209 were identified as BDE-208, BDE-207, BDE-206, and BDE-154, whereas its suspected metabolites including hex-BDE, hepta-BDE, and octa-BDE should be confirmed in future studies. The concentrations of BDE-209 metabolites in tilapia accounted for(97±0.8)% of the total amount of PBDEs. These findings indicated that the bioavailability of BDE-209 in fish might exhibit in the form of its metabolites. The bioavailability of BDE-209 in tilapia was(3.7±0.9)%. In addition, there were no significant differences in masses of PBDEs in tilapia before and after the boiling and steaming processes. However, BDE-209 was degraded into low brominated BDE congeners during the frying process. The metabolites of BDE-209 during the frying process would increase human dietary exposure risks. As a result, human health assessments through dietary intake of food contaminants should consider the changes in concentration and composition of organic contaminants during cooking processes. |
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