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Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.
Shen, Mengyu; Liu, Xiaofang; Xu, Xiangxin; Wu, Yinyin; Zhang, Jixian; Liang, Li; Wen, Chaoting; He, Xudong; Xu, Xin; Liu, Guoyan.
Affiliation
  • Shen M; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Liu X; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Xu X; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Wu Y; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Zhang J; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Liang L; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Wen C; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • He X; Yangzhou Center for Food and Drug Control, Yangzhou 225009, China.
  • Xu X; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
  • Liu G; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
J Agric Food Chem ; 70(19): 5879-5886, 2022 May 18.
Article de En | MEDLINE | ID: mdl-35507768
ABSTRACT
Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0-6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15-20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Hydrocarbures aromatiques polycycliques / Solanum tuberosum Limites: Humans Langue: En Journal: J Agric Food Chem Année: 2022 Type de document: Article Pays d'affiliation: Chine
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Hydrocarbures aromatiques polycycliques / Solanum tuberosum Limites: Humans Langue: En Journal: J Agric Food Chem Année: 2022 Type de document: Article Pays d'affiliation: Chine