Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying

Xu, Xiangxin; Liu, Xiaofang; Zhang, Jixian; Liang, Li; Wen, Chaoting; Li, Youdong; Shen, Mengyu; Wu, Yinyin; He, Xudong; Liu, Guoyan

doi:10.1016/j.foodchem.2023.136485

Cited by 16 publications

(7 citation statements)

References 110 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Heating oils may result in elevated levels of PAHs [ 30 , 31 ]. Air frying, compared to microwave and low-pressure frying, replicates the heat flow akin to boiling oil, dehydrating the food and allowing meat to be cooked with minimal or no additional oil, resulting in significantly reduced fat absorption [ 1 ].…”

Section: Discussionmentioning

confidence: 99%

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study

Chen,

Liao,

Lin

et al. 2024

Toxics

View full text Add to dashboard Cite

The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.

show abstract

Section: Discussionmentioning

confidence: 99%

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study

Chen,

Liao,

Lin

et al. 2024

Toxics

View full text Add to dashboard Cite

show abstract

“…Similarly, An et al [30] fried bread sticks for 32 h and reported that the total contents of 16 PAHs, including Nap, Acy, AcPy, Flu, Phe, Ant, FL, Pyr, BaA, CHR, BbF, BkFL, BaP, BghiP, IP, and DBahA, rose from 18 to 57 ppb. In a recent study, Xu et al [31] illustrated that under different frying conditions, the interaction between food and oil in the frying system can affect PAH formation, with frying method, condition, food composition, and degree of oil unsaturation playing a crucial role. In addition, the presence of antioxidants in the oil system may reduce PAH formation.…”

Section: Effects Of Frying Condition and Oil Type On Pah Contents In ...mentioning

confidence: 99%

Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying

Lai,

Inbaraj,

Chen

2024

Foods

View full text Add to dashboard Cite

This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan’s market. Raw pork spareribs were marinated, coated with sweet potato powder, and fried in soybean oil and palm oil at 190 °C/6 min or 150 °C/12 min, followed by an analysis of HAs and PAHs via QuEChERS coupled with UPLC-MS/MS and GC-MS/MS, respectively. Both HAs and PAHs in pork spareribs during frying followed a temperature- and time-dependent rise. A total of 7 HAs (20.34–25.97 μg/kg) and 12 PAHs (67.69–85.10 μg/kg) were detected in pork spareribs fried in soybean oil and palm oil at 150 °C/12 min or 190 °C/6 min, with palm oil producing a higher level of total HAs and a lower level of total PAHs than soybean oil. The content changes of amino acid, reducing sugar, and creatinine played a vital role in affecting HA formation, while the degree of oil unsaturation and the contents of precursors including benzaldehyde, 2-cyclohexene-1-one, and trans,trans-2,4-decadienal showed a crucial role in affecting PAH formation. The principal component analysis revealed that HAs and PAHs were formed by different mechanisms, with the latter being more liable to formation in pork spareribs during frying, while the two-factorial analysis indicated that the interaction between oil type and frying condition was insignificant for HAs and PAHs generated in crispy pork spareribs. Both CcdP (22.67–32.78 μg/kg) and Pyr (16.70–22.36 μg/kg) dominated in PAH formation, while Harman (14.46–17.91 μg/kg) and Norharman (3.41–4.55 μg/kg) dominated in HA formation in crispy pork spareribs during frying. The outcome of this study forms a basis for learning both the variety and content of HAs and PAHs generated during the frying of pork spareribs and the optimum frying condition to minimize their formation.

show abstract

“…Although the formation of PAHs in oil is not well-verified, it is believed that they could form due to free radicals generated from fatty acid oxidation, which could be evidenced by the finding showing that catechin in oil can effectively inhibit the generation of PAH4 at levels above 0.02% under heating conditions . Additionally, more studies have demonstrated that nonlipid substances with antioxidant properties in oil can significantly inhibit PAH formation during heating processes . The inhibition of PAH formation, accompanied by the reduction in the peroxide value (POV) and thiobarbituric acid reactive substances (TBARs) by apple polyphenols in barbecued pork, suggested the contribution of lipid oxidation to PAH formation .…”

Section: Intervention or Supplementation Of Phytochemicals Potentiall...mentioning

confidence: 99%

“… 113 Additionally, more studies have demonstrated that nonlipid substances with antioxidant properties in oil can significantly inhibit PAH formation during heating processes. 114 The inhibition of PAH formation, accompanied by the reduction in the peroxide value (POV) and thiobarbituric acid reactive substances (TBARs) by apple polyphenols in barbecued pork, suggested the contribution of lipid oxidation to PAH formation. 115 The use of rapeseed oil, sesame oil, or sunflower oil could help reduce PAH formation.…”

Section: Intervention or Supplementation Of Phytochemicals Potentiall...mentioning

confidence: 99%

Food-Borne Polycyclic Aromatic Hydrocarbons and Circadian Disruption

Koh,

Pan

2024

ACS Omega

View full text Add to dashboard Cite

Circadian disruption has been found to increase the risk of metabolic diseases, brain disorders, and cancer. The aryl hydrocarbon receptor (AhR), responsible for xenobiotic metabolism, is known to be activated by certain environmental stimuli, including polycyclic aromatic hydrocarbons (PAHs). Exposure to these stimuli may lead to diseases related to circadian disruption, with AhR activation suggested as a leading cause. Both the aryl hydrocarbon receptor nuclear translocator (ARNT) and aryl hydrocarbon receptor nuclear translocator-like (BMAL1) are class II basic helix−loop−helix/Per-ARNT-SIM (bHLH-PAS) proteins. These proteins form heterodimers with stimulated class I bHLH-PAS proteins, including circadian locomotor output cycles kaput (CLOCK) and AhR. Due to their sequential similarity, the overactivation of AhR by toxicants, such as PAHs, may lead to the formation of heterodimers with BMAL1, potentially causing circadian disruption. Dysregulation of BMAL1 can affect a wide range of metabolic genes, emphasizing its crucial roles. However, this issue has not been adequately addressed. Previous studies have reported that the inhibitory effects of phytochemicals on AhR activation can ameliorate diseases induced by environmental toxicants. Additionally, some phytochemicals have shown preventive effects on circadian misalignment. Therefore, this Review aims to explore potential strategies to prevent circadian disruption induced by food-borne toxicants, such as benzo[a]pyrene; to generate new ideas for future studies; and to highlight the importance of investigating these preventive strategies.

show abstract

Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying

Cited by 16 publications

References 110 publications

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study

Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying

Food-Borne Polycyclic Aromatic Hydrocarbons and Circadian Disruption

Contact Info

Product

Resources

About