The effect of flavorings on PAHs level in the roasted sunflower seeds

Abstract

The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography–mass spectrometry (GC–MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4–3.2 mg kg−1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.

Food-Borne Polycyclic Aromatic Hydrocarbons and Circadian Disruption

“…For instance, the formation of PAHs during the roasting process of sunflower seeds could be significantly reduced when the seeds were flavored with hogweed, which contains several phenolic compounds with strong antioxidant properties, such as rutin, coumarin, and quercetin. 117 Another study suggested that a marinade containing dietary antioxidants, including quercetin or the volatile organosulfur phytochemical in garlic, diallyl disulfide, could effectively decrease PAH levels in grilled meat. 118 As mentioned above, PAH8 has been introduced as a more accurate marker to indicate the contamination of PAHs in food.…”

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

“…Phenolic compounds, oligosaccharides, and probiotics are constituents of this particular food variety, yet they remain relatively unfamiliar to consumers. Phenolic phytochemicals, which are secondary metabolites derived from plants, make up a significant portion of the diets of both humans and animals ( Bahmani et al, 2022 , Falahi et al, 2019 , Lin et al, 2016 , Sadighara et al, 2016 , Shavali-Gilani et al, 2023 ). Oxidative stress and systemic inflammation are the key pathogenic factors that contribute to the progression of metabolic disorder, insulin resistance, β-cell dysfunction, and ultimately diabetes.…”

Employing a magnetic chitosan/molybdenum disulfide nanocomposite for efficiently removing polycyclic aromatic hydrocarbons from milk samples

“…Milk and dairy products are commonly consumed in human diets, especially by children and the elderly 12 , 13 . PAHs, being lipophilic, tend to accumulate in the food chain, particularly in high-fat foods 14 , 15 . Animal-derived products like milk are significant sources of PAH contamination.…”