MEDLINE Journals

    Polycyclic aromatic hydrocarbons in frying oils and snacks.

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

    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.

    Mesh
    Chromatography, High Pressure Liquid
    Consumer Product Safety
    Cooking
    Dietary Fats, Unsaturated
    Female
    Food Analysis
    Hot Temperature
    Humans
    Lung Neoplasms
    Mutagens
    Polycyclic Hydrocarbons, Aromatic
    Spectrometry, Fluorescence
    Language

    eng

    Pub Type(s)
    Journal Article
    PubMed ID

    16416919

    Content Manager
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