Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids

Abstract

The contents of polycyclic aromatic hydrocarbons (PAHs) in the smoke from model lipids and food lipids during heating were determined and the mechanism of PAH formation was studied. A Rancimat oil stability analyzer was used as a model system for heating model lipids and food lipids at 220 degrees C for 2 h and for adsorption of smoke. The various lipid degradation products and PAHs in the smoke were identified and quantified by a GC/MS technique. Results showed that model lipids were more susceptible to smoke formation than food lipids during heating, but the PAH levels were lower for the former than latter. Methyl linolenate produced the highest amount of PAHs, followed by methyl linoleate, methyl oleate, and methyl stearate. Also, soybean oil generated a larger amount of PAHs than canola oil or sunflower oil. Benzene-like compounds were found to be possible precursors for PAHs formation. Several PAH derivatives were also present in heated model lipids and food lipids.

Indoor air pollution and the lung in low- and medium-income countries

“…High temperature initiates volatilisation as well as a number of chemical reactions in the food ingredients, generally involving decomposition of lipids and amino acids [139]. The resulting emissions have been found to contain PM [140], volatile organic compounds (VOCs) [141] and other organic compounds, including PAHs [142] and heterocyclic amines [143], some of which are potent mutagens and carcinogens. The types and levels of pollutants in cooking emissions are highly heterogeneous and depend on food ingredients [144,145].…”

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

“…Yet, cooking processes could promote the formation of polycyclic aromatic hydrocarbons (PAHs) (Domingo, 2011). Although the generation of PAHs in cooking processes has been intensively studied (Alomirah et al, 2011;Chen & Chen, 2001;Chiang, Wu, & Ko, 1999, Chiang et al, 1997Farhadian, Jinap, Abas, & Sakar, 2010;Purcaro, Navas, Guardiola, Conte, & Moret, 2006), investigations on the release of polychlorinated aromatic compounds during cooking, such as PCNs, are scarce. PAHs are condensed aromatics which could be chlorinated in this process.…”

Polycyclic aromatic hydrocarbons in smoked Lates niloticus from selected markets, Gulu District, Uganda

“…Pyrosynthesis and pyrolysis are two processes that may explain formation of PAHs during combustion. Lower hydrocarbons form PAHs by pyrosynthesis (Chen and Chen, 2001). Higher alkanes present in fuels and plant materials form PAHs by pyrolysis (Ravindraa et al, 2008).…”

“…Prenatal exposures of humans to PAHs have been reported to affect IQ at the age of five (Edwards et al, 2010). In 2001, PAHs were ranked the ninth most life threatening compounds to human health (King et al, 2002 (Chen and Chen, 2001;EPA, 1993). Benzo[a]pyrene (BaP), the most carcinogenic PAH in soot, has for long been used as a marker for the occurrence and carcinogenicity of PAHs (Simko, 2002).…”