Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing

Camargo, Mônica Cristiane Rojo de; Antoniolli, Paula Ramos; Vicente, Eduardo

doi:10.1016/j.foodchem.2012.06.031

Cited by 74 publications

(57 citation statements)

References 10 publications

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“…O uso de secagem direta do material com ar aquecido é uma prática comum, que permite o contato direto entre os HPA presentes na fumaça e as sementes de soja; observe-se que estes compostos permanecem concentrados na superfície dos grãos e são transferidos para o óleo bruto (CAMARGO et al, 2012). Outro parâmetro importante é a procedência dos grãos, uma vez que o Brasil apresenta um grande território, com regiões e condições climáticas diferentes, em que a secagem artificial é sempre necessária (PUPIN; CONTE, 2000;CAMARGO et al, 2011CAMARGO et al, , 2012.…”

Section: óLeos Vegetaisunclassified

“…No Brasil, preferencialmente, é utilizado, como agente adsorvente, a terra de branqueamento, uma argila ativada que apresenta reduzido potencial de remoção dos HPA quando comparada ao carvão ativado (CAMARGO et al, 2012).…”

Section: óLeos Vegetaisunclassified

“…Quanto ao processo de fritura, um percentual adicional de HPA deve ser considerado, uma vez que o óleo utilizado pode apresentar contaminação prévia (TEIXEIRA et al, 2007;CAMARGO et al, 2011CAMARGO et al, , 2012 e este ainda será submetido a altas temperaturas, processo que poderá aumentar consideravelmente os níveis destes contaminantes (PURCARO et al, 2006).…”

Section: Modo De Cocçãounclassified

“…Desmembrando as fontes geradoras de HPA, às quais a sociedade se encontra mais exposta, destacam-se: a queima de combustíveis (ZHANG; , o processo de defumação e cocção de carnes (XIA et al, 2010;FARHADIAN et al, 2010;ROSEIRO et al, 2011), as frituras sob temperatura extremamente elevada (WRETLING, et al, 2010;HARVEY, 1982), a fumaça de tabaco (HARVEY, 1982;CHUNG et al, 2011) e o consumo de óleos vegetais (CAMARGO et al, 2012).…”

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Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Paz

Nascimento

Marcondes

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento The presence of polycyclic aromatic hydrocarbons in food products and their relationship with the cooking method and nature of the food ResumoHidrocarbonetos Policíclicos Aromáticos (HPA) podem estar associados à carcinogênese em humanos. Tais compostos penetram no organismo pelo trato gastrointestinal, o que faz da dieta uma importante via de contaminação. O objetivo desta revisão é analisar a relação entre a formação/ingestão desses compostos e a alimentação. Foi encontrada associação direta do método de cocção empregado com o aumento dos níveis de HPA nos alimentos e a formação de novos compostos. A fonte térmica aplicada, a composição do alimento, o tipo de óleo utilizado, especialmente nos processos de fritura, bem como o tipo de tratamento empregado ao alimento antes da cocção, são fatores que influenciam o teor de HPA no produto final. A legislação brasileira é pouco abrangente em relação a esses compostos e a necessidade de ampliação das normas nacionais se torna ainda mais evidente quando este tema é visto como uma questão de Segurança de Alimentos. Palavras-chave:Hidrocarbonetos Policíclicos Aromáticos; Alimentação; Nutrição; Câncer. AbstractPolycyclic Aromatic Hydrocarbons (PAH) can be associated with carcinogenesis in humans. These elements enter the body via the gastrointestinal tract, making the diet an important contamination route. The objective of this review was to analyze the comprehensive relationship between the formation/ingestion of these compounds and the diet. A significant association was found between the cooking method and the increase in PAH levels in foods and the formation of new compounds. The thermal source applied, food composition, type of oil, especially in the frying processes, as well as the type of treatment used before cooking, influenced the PAH content in the final product. Brazilian legislation for these compounds is not comprehensive and the need to expand national standards becomes even more evident when this issue is seen as a matter of Food Safety. Food Technol., v. 20, e2016102, 2017. Received: Aug. 26, 2016 Accepted: June 07, 2017 1 Introdução A industrialização da sociedade moderna tem originado uma variedade de poluentes que se relacionam intimamente com o aparecimento de diversos tipos de câncer (COYLE, 2004;XIA et al., 2010) Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento Paz, A. P. S. et al. Keywords

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Section: óLeos Vegetaisunclassified

Section: Modo De Cocçãounclassified

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Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Paz

Nascimento

Marcondes

et al. 2017

Braz. J. Food Technol.

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“…Normally, the amount of PAHs in crude vegetable oils can be eliminated during oil refining process, thus generating low levels of contamination in the final oil products compared to in the crude ones [10]. In China, conventional oil refining process consists of four steps (i.e., degumming, neutralization, decoloration, and deodorization), and the last three procedures were reported with good removing effect on PAHs in edible vegetable oils [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Effects of Neutralization, Decoloration, and Deodorization on Polycyclic Aromatic Hydrocarbons during Laboratory-Scale Oil Refining Process

Shi

Liu

et al. 2017

Journal of Chemistry

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The influence of technological operations during oil refining process on polycyclic aromatic hydrocarbons (PAHs) in neutralized, bleached, and deodorized oils was investigated on the basis of laboratory-scale study. Under the best experimental conditions, benzo[a]pyrene decreased by 85.1%, 99.7%, and 40.8% in neutralized, bleached, and deodorized oils, respectively. Total of 16 analytes decreased by 55.7%, 87.5%, and 47.7%, respectively. Bleaching with activated charcoal was the most efficient procedure to reduce PAHs in crude oil. Neutralization had a modest influence on sixteen analytes; however, deodorization was only responsible for a slight decrease in the light PAHs and heavy PAHs contents. Data obtained in this study suggest that the use of activated carbon during oil refining process is highly recommended; moreover, these results provide a useful guidance for oil refining plant to reduce security risk and ensure the quality of the vegetable oil products.

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Effects of Adsorption on Polycyclic Aromatic Hydrocarbon, Lipid Characteristic, Oxidative Stability, and Free Radical Scavenging Capacity of Sesame Oil

Shi

Zheng

Jin

et al. 2017

Euro J Lipid Sci & Tech

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Treatment with three adsorbents led to reductions of PAHs in sesame oils, and activated carbons are more effective for removal of PAHs than activated clay under the experimental conditions. Fatty acid, triacylglycerol, and γ‐tocopherol profiles of sesame oils are not significantly influenced by addition of any adsorbents. However, significant differences (P < 0.05) are observed in the contents of other minor components, oxidation stability and free radical scavenging capacity between the crude and treated sesame oils. Polyphenol and phytosterol are good predictors of oxidative stability and antioxidant capacity of sesame oils, due to significant correlations are observed. Although adsorption process may bring disadvantage to sesame oils such as reductions of beneficial constituents related to storage stability, free radical scavenging capacity and other physiological functions, however, to eliminate the contamination of PAHs, treatment with activated carbon during sesame oil purification is highly recommended in order to reduce the risk of consumption and to assure the consumer health. Moreover, these results provide a useful guidance for sesame oil plant to improve the quality of the final oil product. Practical Applications: Results of this study can be applied to sesame oil plants and are transferable to other flavor edible oils for which lower the risk of consumption and bring economic and social advantages to manufacturers to guarantee the oil quality and consumer health. In this work, the contents of polycyclic aromatic hydrocarbon, lipid characteristic, oxidative stability, and free radical scavenging capacity of sesame oil during adsorption process are investigated and compared. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed apparent distinctions between the crude and treated sesame oils, thus illustrated that adsorption is a double‐edged sword to sesame oils.

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Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing

Cited by 74 publications

References 10 publications

Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Effects of Neutralization, Decoloration, and Deodorization on Polycyclic Aromatic Hydrocarbons during Laboratory-Scale Oil Refining Process

Effects of Adsorption on Polycyclic Aromatic Hydrocarbon, Lipid Characteristic, Oxidative Stability, and Free Radical Scavenging Capacity of Sesame Oil

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