Background. An analysis of the changes in the quality of edible fats used in the process of frying food products is a crucial issue for both food safety and consumer health. The purpose of this paper is to compare the dynamics of oxidation of selected fats during the frying of French fries at a temperature of 180°C, in an open and closed vessel. Materials and methods. The subject of the study was the following frying media: rapeseed oil, coconut oil, frying fat and lard, for which characteristic numbers, fatty acid profile and oxidisability were determined. The fats were fried with 20 portions of French fries. The total frying time was 5 hours. In order to determine the oxidative stability of the fats, changes in the Totox index during frying were examined. The results of the research were elaborated by applying kinetic analysis methods. Orders, constant speeds and the speeds of fat oxidation processes were determined. Results. The dynamics of fat oxidation during frying varied, which was proven by the values of the orders of processes, ranging from 0.2 to 0.7. The rates of oxidation processes were compared on the basis of velocity constants and it was found that rapeseed oil oxidised 1.35 times faster than frying fat, 1.55 times faster than lard and 1.72 times faster than coconut oil. The order of fat oxidisability calculated on the basis of fatty acid profiles was confirmed by the results of the kinetic analysis. Conclusion.The methods of kinetic analysis applied in this study are well-suited for determining the dynamics of fat oxidation processes during frying. Thus, they can be used as a criterion for selecting an appropriate frying medium.

The purpose of our studies is the evaluation of the health risks of the novel elemental impurities (Ag, Au, Co, Cs, Li, Mo, Se, Sr, and V) in mint tea infusions (Mentha piperita L.) available in Poland. For this purpose, we applied ICP-MS-based methodology for content analysis (elemental profile and µg/L of the infusion) and also the specific health risk assessment for a comprehensive assessment. Our strategy was based on weekly intake (µg/L of infusion/week) considering weekly tea consumption. Then, based on the weekly consumption of tea per adult, individuals were compared to the Temporary Tolerated Weekly Intake (PTWI) designated by the Joint FAO Expert Committee on Food Additives (JECFA), and the weekly consumption per body weight (µg/L of infusion/week/bw) was estimated. Daily exposure to Co in the tested products is in a range of 0.093–0.238 µg/day. In comparison, the established PDE (oral exposure) for Co by the ICH guideline (the ICH guideline Q3D (R1), 2019) is 50 µg/day. For lithium, PDE is approximately 560 µg/day and, in our study, the estimated daily exposure for Li in investigated products is in a range of 0.226–2.41 µg/day. Our studies found also low levels of Cs (in a range of 0.0598–0.195 µg/L), Mo (in a range of 0.663–3.261 µg/L), and Sr (0.223–65.842 µg/L) in infusions. For Molybdenum, the established PDE is approximately 3400 µg/day. There are no documents about Sr and Co in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) database and the ICH guideline Q3D (R1). In the case of V, the established PDE is 120 µg/day, and the level of V in analyzed infusions is in a range of 0.284–0.702 µg/L. Silver and gold were present only in a few samples, and the estimated daily exposure for Ag is approximately 0.04575 µg/day for product A and approximately 0.1885 µg/day for product O, except for Au, which is in a range of 0.000356–0.114 µg/L. The estimated daily exposure for Ag is 167 µg/day and, for Au, it is in a range of 8.9 × 105–0.0285 µg/day. It can be concluded that levels of all investigated elements (novel and also traditional elemental impurities) in the daily dose should not threaten the consumer’s health after consuming mint tea infusions.

No abstract

Tea is the world’s most common drink after water, and the world’s annual sales exceed $43 billion, of which more than $11 billion is green tea (Camellia sinensis (L.)). Increasing evidence continues to show that green tea consumption and its ingredients have a variety of potential health benefits. The aim of the study was to control and assess the toxicological risk (TRA) of three heavy metals (As, Pb, and Cd) in infusions of green tea (n = 12) from Polish markets. We applied the method of inductive coupled plasma mass spectrometry (ICP-MS) to determine the selected heavy metal and designed a specific toxicological risk assessment with three crucial tiers. The first tier of our strategy was to determine the elements investigated (heavy metal impurities, µg/L). The second step was to estimate the weekly intake of green tea infusions (µg/week) based on weekly consumption. The third tier was to estimate the weekly intake per weight (µg/L/week/bw), based on the average weekly intake of green tea infusion per adult compared to the provisional weekly intake (PTWI) established by the FAO/WHO Joint Food Additives Expert Committee (JECFA). The levels of the investigated heavy metals occur at different levels in all of the investigated green tea infusions. The heavy metal profile indicated that As (0.0721–10.585 µg/L), Pb (0.386–1.695 µg/L), and Cd (0.126–0.346 µg/L) were present in all samples. Basic analysis of general content shows that As (average = 0.325 µg/L) was at a level similar to Cd (average = 0.214 µg/L). Surprisingly, the Pb content (average 0.891 µg/L) was approximately 2.75–4 times higher than that of As and Cd, respectively. The application of our proposed safety assessment methodology (three tiers) provides satisfactory results for regulatory purposes. The evaluation of the investigated heavy metals in all products analysed from green tea samples (infusions) showed that there were no health hazards to consumers due to weekly exposure. The results indicated that after drinking green tea infusions from Polish markets, the amount of investigated elements in weekly doses does not represent any health risks to consumers.

Eltbietu K o n d r a t o w i c z -P i e t r u s z k u und Lidia 0 s t u s z * Es werden neue Methoden zur quantitativen Bestimmung dea Mechanismus des Anstiegs von LOO(t) in der Anlangsphase der SolaGI-Oxidation vorgestellt. Weiterhin werden einfache Modelie zur Bewhreibung d e r Geschwindigkeit des Anatiegs \ o n LOO(t). die sich aus J e m verallgemeinerten Schrina dcs Mechanivnus ergehen, bchandslt. A m Reispiel cles Anstiega von LOO(t) im Sojaol werden die Methoden zur Ermittlung der Funktionsordnung n , zur Restimmiing der Gesctiwindigkeitskonstanten des Anstiegs von LOO(t), zur Rerechnung d e r speaifischen Ceschwindigkeitcn V(T) sowic zur Restimmung lfcr unitarcn Geschwindigkeiten V,(t) crortert. Die vorgestelltcn Analyscnrnethoden kdnncn m r Beurteilung von Forschungsergebniasen und d e r in d c r Praxis angewandwn Mcthoden dicnen.