The impact of baking on chlorinated paraffins: Characterization of C 10 -C 17 chlorinated paraffins in oven-baked pastry products and unprocessed pastry dough by HPLC-ESI-Q-TOF-MS

• Published in: Food chemistry 2019-11, Vol.298, p.125100
• Main Authors: Perkons, Ingus, Pasecnaja, Elina, Zacs, Dzintars
• Format: Article
• Language: English
• ISSN: 1873-7072
• DOI: 10.1016/j.foodchem.2019.125100

This study presents an HPLC-ESI-Q-TOF method for simultaneous quantification of short-chain chlorinated paraffins (SCCPs, C10-13) and an additional characterization of medium-chain chlorinated paraffins (MCCPs, C14-17) in oven-baked pastry products (n = 38) and unprocessed pastry dough material (n = 15). Almost 2 times higher SCCP levels were found in the dough material. ΣSCCP concentrations in products ranged from 0.3 ng g to 23.0 ng g (mean: 6.3 ng g ), while the results for dough ranged from 5.8 ng g to 22.8 ng g (mean: 12.9 ng g ). Regardless of the sample matrix, the most abundant CP homologue groups were hepta- and octa-chlorinated undecanes and dodecanes. The average chlorination degree found in dough samples fell within a range of 55-60% (w/w). Meanwhile, a slight decrease of CP chlorination degree was observed for oven-baked products, in particular for C10-C12 SCCPs, thus indicating that thermal decomposition of CPs occurs even under relatively mild conditions.