Polycyclic Aromatic Hydrocarbons Contamination in Edible Oils: A Review

Ji, Junmin; Jiang, Miaomiao; Zhang, Yaxin; Hou, Jie; Sun, Shangde

doi:10.1080/87559129.2022.2131816

Cited by 10 publications

(13 citation statements)

References 106 publications

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“…PAHs were a group of carcinogens that were highly abundant, structurally complex, and widely distributed, posing a significant health risk to humans (Ji et al., 2022). Due to their lipophilic nature, fatty foods were particularly susceptible to PAHs contamination.…”

Section: Resultsmentioning

confidence: 99%

“…Benzo[a]pyrene, dibenzo[a,h]anthracene, and indeno[1,2,3‐cd]pyrene were not detected in any of the samples ( p < 0.05). T 5 had the highest total PAHs and PAH4 content, and further investigations indicated that excessive temperatures during thermal processing could lead to the pyrolysis of organic components such as proteins and carbohydrates in dehulled sesame seeds, resulting in the production of PAHs (Ji et al., 2022). Therefore, dehulled sesame seeds with lower moisture content might experience higher temperatures during roasting, leading to an increase in PAH concentration.…”

Section: Resultsmentioning

confidence: 99%

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Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Yang,

Hou,

Dong

et al. 2024

Journal of Food Science

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This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples were made of dehulled sesame seeds with moisture contents of 5%, 10%, 15%, 20%, and 25% and denoted as T5, T10, T15, T20, and T25, respectively. The results revealed that adjusting the moisture content had a significant impact on aroma compounds, color intensity, and sensory properties. SP pre‐adjusted to a moisture content of 10% exhibited the smallest L* value and the highest browning strength. Using gas chromatography–olfactometry–mass spectrometry analysis, the researchers identified 38 aroma‐active compounds in the SP, with pyrazines being the most abundant, contributing to roasted sesame and nutty aromas. Additionally, the presence of pyrrole and furan derivatives led to enhanced caramel and almond aromas, positively influencing the overall sensory properties. T10 demonstrated the highest levels of roasted sesame and nutty odors. Furthermore, the regulation of moisture content also affected the formation of harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons (PAHs). Notably, the sample made of the sesame seeds with 10% and 15% moisture content exhibited the lowest total PAHs content (18.21–28.91 ng/g) and PAH4 content (non‐detectable‐0.15 ng/g). The carcinogen benzo[a]pyrene was not detected in any of the samples, ensuring a safer product. The pre‐adjustment of moisture content in SP appears to be a promising approach to improve both its flavor and safety qualities.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Yang,

Hou,

Dong

et al. 2024

Journal of Food Science

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“…Oil may be an additional source of PAHs [ 18 , 62 ]. Frying oil interference was eliminated by roasting meat in a roasting bag without oil.…”

Section: Resultsmentioning

confidence: 99%

“…Due to their harmful effects, PAHs are determined in a variety of food products [ 10 , 15 ]. Studies confirm that PAHs are present not only in thermally processed meat, but also in smoked cheese [ 16 ], coffee and tea [ 17 ], edible oils [ 18 , 19 ], toasted bread [ 20 ] and even yogurt and milk [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

Bulanda

Janoszka

2023

IJERPH

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Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffing the meat with dried fruits (prunes, apricots and cranberries) and baking it in a roasting bag. High-performance liquid chromatography with fluorescence detection (HPLC-FLD) was used to conduct a quantitative analysis of seven PAHs. Recovery results ranged from 61 to 96%. The limit of detection (LOD) was 0.003 to 0.006 ng/g, and the limit of quantification (LOQ) was 0.01 to 0.02 ng/g. Gas chromatography–mass spectrometry (GC-MS/MS) was used to confirm the presence of PAHs in food. The total PAH content of the roasted pork loin was 7.4 ng/g. This concentration decreased by 35%, 48% and 58% when the meat was roasted with apricots, prunes and cranberries, respectively. The cranberries also inhibited the formation of benzo(a)pyrene to the greatest extent. Thermally treating meat stuffed with dry fruits may be a simple and effective way to prepare foods with reduced levels of mutagens and carcinogens belonging to PAHs, and thus reduce the risk of cancer.

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“…Instead, the total amount of four PAHs-benzo[a]anthracene (BaA), chrysene (Chr), benzo(a)pyrene (BaP), and benzo(b)fluoranthene (BbF)-is a more appropriate indicator for the presence of PAHs in food as they are classified as mutagenic, genotoxic and carcinogenic [22]. The German Society for Fat Science recommended 0.025 mg kg -1 for total PAHs [23,24] and the European Commission has recommended maximum permissible levels (EU limits) of PAHs in vegetable oils and fats of 0.002 mg kg -1 for BaP and 0.01 mg kg -1 for PAH4 (sum of BaA, Chr, BaP, and BbF) [25]. Because of these negative consequences and the growing amount of PAHs in the environment, monitoring PAHs is a key priority in all programs that assess ecological and public health risks.…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons Contamination and Quality of Locally Produced Crude Palm Oil in South-South Zone, Nigeria

Onyegeme-Okerenta,

Isiodu,

Essien

2024

Eur. J. Nutr. Food. Saf.

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Background: Oil palm, Elaeis guineensis Jacq is a perennial crop mainly cultivated for its vegetable oil. The fatty acid composition of crude palm oil (CPO) is mostly composed of palmitic, stearic oleic, and linoleic acids. Objectives: This study evaluated the quality of locally produced CPO from six states of South-South zone, Nigeria. Methods: The parameters of CPOs were characterized by specific gravity (SG), acid value (AV), percentage of free fatty acid (%FFA), and saponification value (SV) and peroxide value (PV). Polycyclic aromatic hydrocarbons (PAHs) in CPO were quantified using standard procedures, the related risk due to daily consumption of 25 g was characterized by lifetime cancer risk (LCR) and margin of exposure (MOE). Results: The study observed that the mean values of the parameters were 0.931 SG; 5.01 mgKOH g-1 AV; 2.28% FFA; 177.27 mgKOH g-1 SV and 29.65 meqO2 kg-1 PV. Apart from %FFA, the others did not meet the requirements recommended by the Codex Alimentarius Commission of the joint WHO/FAO. Diagnostic ratios of PAHs suggested a mixture of petrogenic and pyrogenic origins. The MOEs showed low health concern while 16PAH-LCR values which ranged from 2.48E-04 - 4.48E-04 were unacceptable. The screening value 0.003 was significantly (p> 0.05) lower than the computed total BaP equivalent (BaPeq) values indicating potential human health concerns. It is recommended that CPO processing and storage methods should be properly monitored to prevent quality reduction and contamination, which might have adverse effect on consumers.

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Polycyclic Aromatic Hydrocarbons Contamination in Edible Oils: A Review

Cited by 10 publications

References 106 publications

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

Polycyclic Aromatic Hydrocarbons Contamination and Quality of Locally Produced Crude Palm Oil in South-South Zone, Nigeria

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