Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying

Abstract

Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0−6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15− 20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

“…Potatoes are mostly consumed as fried in oil [ 61 ]. HCAs, acrylamide, and PAHs have been reported in French fries [ 62 , 63 , 64 ]. Therefore, the relationship between French fries and cancer has been evaluated in many studies [ 65 , 66 ].…”