Research Article Open Access

Identification of Perfluorooctanoic Acid Release from Commercial Coated Cooking Pans by Liquid Chromatography Coupled to Electrospray Ionization Tandem Mass Spectrometry

Monica Bononi1 and Fernando Tateo1
  • 1 Analytical Research Laboratories Food and Env Di.Pro.Ve., Faculty of Agriculture University of Milan, Via Celoria 2, 20133 Milan, Italy

Abstract

Salts of perfluorooctanoic acid (PFOA) can be used in the manufacture of fluoropolymers employed for coating pans; moreover, PFOA can be formed as a byproduct of thermolysis of the aforesaid fluoropolymers. This study was carried out to evaluate PFOA migration into food cooked in fluoropolymer-coated pans. The pans were purchased from a local retailer and subjected to cooking conditions. Used oil was extracted with a methanol/water solution and analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). We found that PFOA can enter cooked food during a container's first phases of use, not only in containers already abused by kitchen tools or otherwise scratched.

American Journal of Agricultural and Biological Sciences
Volume 2 No. 3, 2007, 191-194

DOI: https://doi.org/10.3844/ajabssp.2007.191.194

Submitted On: 27 July 2007 Published On: 30 September 2007

How to Cite: Bononi, M. & Tateo, F. (2007). Identification of Perfluorooctanoic Acid Release from Commercial Coated Cooking Pans by Liquid Chromatography Coupled to Electrospray Ionization Tandem Mass Spectrometry. American Journal of Agricultural and Biological Sciences, 2(3), 191-194. https://doi.org/10.3844/ajabssp.2007.191.194

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Keywords

  • PFOA
  • fluoropolymer
  • teflon
  • coated pans
  • LC/MS/MS