MEDLINE Journals

    Polycyclic aromatic hydrocarbons in frying oils and snacks.

    Purcaro G, Navas JA, Guardiola F, et al. 
    J Food Prot 2006 Jan; 69(1) :199-204.

    The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

    Chromatography, High Pressure Liquid
    Consumer Product Safety
    Dietary Fats, Unsaturated
    Food Analysis
    Hot Temperature
    Lung Neoplasms
    Polycyclic Hydrocarbons, Aromatic
    Spectrometry, Fluorescence


    Pub Type(s)
    Journal Article
    PubMed ID


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