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  • Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium.

Exposure assessment of epoxy fatty acids through consumption of specific foods available in Belgium.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (2017-03-30)
Edward Mubiru, Liesbeth Jacxsens, Antonios Papastergiadis, Carl Lachat, Kshitij Shrestha, N H M Rubel Mozumder, Bruno De Meulenaer
ABSTRACT

Epoxy fatty acids (EFAs) are secondary oxidation products formed from unsaturated fatty acid hydroperoxides. Seventeen food categories were analysed for C18 monoEFAs of food products available on the Belgian market. A quantitative exposure assessment was performed based on deterministic and probabilistic approaches combining these concentration data with consumption data obtained from the Belgian National Food Consumption Survey of 2004. A preliminary evaluation of any potential risk related to the intake of the studied EFAs through the studied foods was performed by applying the threshold of toxicological concern (TTC) concept. Three food categories out of 17 foods, mayonnaise, butter-margarine and ready-to-eat meals were found to contribute most to the intake of EFAs. According to probabilistic determination, these foods had P50 intakes of 0.4085, 0.3328 and 0.2997 mg kg

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
3-Chloroperbenzoic acid, ≤77%
Sigma-Aldrich
Methyl cis-10-heptadecenoate, ≥99% (GC), liquid
Sigma-Aldrich
Sodium methoxide solution, 25 wt. % in methanol