Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China

Jiang, Dafeng; Xin, Chenglong; Li, Wei; Chen, Jindong; Li, Fenghua; Chu, Zun-hua; Xiao, Peirui; Shao, Lu

doi:10.1016/j.fct.2015.06.001

Cited by 63 publications

(47 citation statements)

References 56 publications

(82 reference statements)

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“…The proportions of the light PAHs (LPAHs, include Nap, Ace, Fle, Phe, Ant, Flu, Pyr, BaA, and Chr) above the LOQ were higher than the heavy PAHs (HPAHs, include BbF, BkF, BaP, DahA, BghiP, and IcdP). The trend was similar with those in edible oils in China, Italy, and Kuwait (Alomirah et al., 2010; Jiang et al., 2015; Moret et al., 2005). Concerning on the individual PAH, Nap was the dominant PAH with a mean level of 23.0 μg/kg, which was consistent with the results of smoked meats in southwest China (Li, Dong et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Among the four groups, adults suffered from highest carcinogenic risk, followed by children, adolescents, and seniors. The trend was similar with published data obtained in previous studies (Ding, Ni, & Zeng, 2013; Jiang et al., 2015; Li, Wu et al., 2016; Xia et al., 2010). In particular, the body weight of children was significantly lower than others, which caused a relatively high‐risk value for children.…”

Section: Resultsmentioning

confidence: 99%

“…The cleanup procedures of the samples were performed based on the method described in our published study (Jiang et al., 2015). In brief, the extracts were cleanup on two sets of SPE columns, which were Oasis HLB column (WAT106202, 6 cc/200 mg) and Sep‐Pak Florisil (WAT043390, 6 cc/1 g) column, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Since individual PAHs have different ability to produce a toxic effect, the toxic equivalency factors (TEFs) (Table 3) are utilized for the estimation of the potential risk of PAH compounds (Essumang et al., 2013; Jiang et al., 2015; Li, Wu et al., 2016). BaP, the most potent carcinogenic and representative PAH, has a reference TEF value of 1.…”

Section: Methodsmentioning

confidence: 99%

“…The incremental lifetime cancer risk (ILCR) of population groups in Shandong associated with dietary exposure of PAHs in meat was calculated by Equation (2) based on our and others’ reported methods (Jiang et al., 2015; Li, Wu et al., 2016):

ILCR = {TEQ}_{normalBaP} \times IR \times EF \times ED \times SF \times CF / false(BW \times AT false)

where ILCR = the incremental lifetime cancer risk of dietary exposure; IR = the ingestion amount of meat products (0.0897 kg/day), which was obtained from the data of the Chinese National Nutrition Survey in 2012 (He et al., 2016). SF = the oral cancer slope factor of BaP, which obeys lognormal distribution with a geometric mean of 7.3 mg kg −1 day −1 (USEPA, 2001).…”

Section: Methodsmentioning

confidence: 99%

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Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

ILCR = {TEQ}_{normalBaP} \times IR \times EF \times ED \times SF \times CF / false(BW \times AT false)

Section: Methodsmentioning

confidence: 99%

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Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil

Liu

Zhang

Shen

et al. 2021

Euro J Lipid Sci & Tech

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To reduce the contamination of benzo(a)pyrene (BaP) in refined oil during processing, the degumming, deacidification, decolorization, and deodorization processes are optimized to remove BaP and improve the quality of tea seed oil. The results show that decolorization is the most obvious refining process of removing BaP, which is mainly due to the addition of activated carbon and decolorization time. In addition, to ensure the quality of refined tea seed oil and remove BaP, the deodorization temperature and time should be strictly controlled. Comparing with crude oil, the removal rates of BaP in the optimized processes of degumming, deacidification, decolorization, and deodorization reached 16.26%, 18.36%, 92.76%, and 91.08%, respectively. The optimized refining processes can significantly decrease the level of BaP from 9.53 ± 0.02 µg kg−1 in crude tea seed oil to 0.85 ± 0.10 µg kg−1 in refined tea seed oil, and the other physicochemical indexes are in line with the international standard for refined oil. This study can provide useful guidance for the safe processing of refined tea seed oil. Practical Applications: BaP is an internationally recognized carcinogen. In view of the current situation of commercial edible oil being contaminated by BaP, it is particularly important to control the level of BaP in the refining process. To remove BaP while improving the quality of oil, the processes of degumming, deacidification, decolorization, and deodorization of tea seed oil were optimized, and the best refining processes were determined. The results have important practical significance, which could help to reduce the level of BaP and provide a useful reference for the safe production of refined tea seed oil.

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Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China

et al. 2020

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BACKGROUNDFragrant rapeseed oil is a type of hot‐pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated.RESULTSAcid values (0.64–2.68 mg potassium hydroxide per gram), peroxide values (1.58–4.86 mmol kg−1), and color values (R = 2.6–5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg−1 and 4412.6 to 7859.8 mg kg−1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg−1 and 8.21 μg kg−1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg−1 day−1, 0.3942 ng kg−1 day−1, 1.8293 ng kg−1 day−1, and 0.4294 ng kg−1 day−1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg−1 day−1, 0.3228 ng kg−1 day−1, 1.8697 ng kg−1 day−1, and 0.4084 ng kg−1 day−1, respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10−5.CONCLUSIONThe results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry

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Quantitative analysis and health risk assessment of polycyclic aromatic hydrocarbons in edible vegetable oils marketed in Shandong of China

Cited by 63 publications

References 56 publications

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil

Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China

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