Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

Abstract

This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg−1, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

“…Although Fismes et al (2002) [260] determined higher levels of PAH in whole tubers than in peeled potatoes, which they explained by the higher lipid content in potato peels, Kulhánek et al (2005) [261] believe that root vegetables are still a significant source of plant-derived PAH in the human diet, regardless of peeling. In a detailed study on PAH in fried FCP, Balbino et al (2020) [262] found that they were below EU regulatory limits in all samples, indicating no immediate health risk. Although the content of most PAH species was influenced by the potato cultivar, anti-browning treatment did not affect the PAH levels.…”

Polyarenes Distribution in the Soil-Plant System of Reindeer Pastures in the Polar Urals

“…A rise in the number of rings in PAH molecules increases their molecular weight and hydrophobic properties [45]. The correlation coefficients of PAHs composition in biomass and soils naturally decrease with depth and in Ah horizon (5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15) amount to r = 0.87 (n = 13, p < 0.05, r cr = 0.56).…”

“…PAHs are highly mobile and dispersible in the biosphere. There are light 2-4 nuclear (naphthalene (NP), acenaphthene (ACE), fluorene (FL), phenanthrene (PHE), anthracene (ANT), fluoranthene (FLA), pyrene (PYR), benzo[a]anthracene (BaA), chrysene (CHR)) and heavy 5-6 nuclear PAH elements that are conventionally distinguished, including persistent organic pollutants (benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), dibenzo[a, h]anthracene (DahA), benzo[g, h, i]perylene (BghiP), indeno [1,2,3-c, d]pyrene (IcdP) [6][7][8][9].…”

Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage

“…On the other hand, PAH levels and toxic equivalency quotients (TEQs) in yogurt continuously decreased during storage due to physical binding on the cell wall of fermented bacteria and molecular biological reactions [17]. No discernible variations in PAH levels were observed in fresh-cut potatoes, whether fried initially or after 2, 4, and 8 days of storage [18]. The presence of PAH contamination in butter during storage periods should not be overlooked.…”