Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

Xin, Le; Hu, Mingming; Ma, Xin; Wu, Shimin; Yoong, Jun Hao; Chen, Shiqing; Tarmizi, Azmil Haizam Ahmad; Zhang, Guowen

doi:10.1016/j.jfca.2022.104840

Cited by 11 publications

(4 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results are very similar to those obtained by Cui et al [38], where canola oil contained 8.26% SFA, 62.22% MUFA, and 29.52% PUFA. Also, the study by Xin et al [39] confirmed a similar fatty acid profile for rapeseed oil.…”

Section: Fatty Acid Profile Analysismentioning

confidence: 59%

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

Kołodziejczak,

Onopiuk,

Szpicer

et al. 2023

Foods

View full text Add to dashboard Cite

In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein. The possibility of using acai oil (AO), canola oil (CO) and olive oil (OO); propolis extract (P); buckwheat honey (H); and jalapeno pepper extract (JE) was investigated. The texture, colour and selected chemical parameters of plant-based burgers were analysed. Results showed that burgers from control group had the lowest hardness, while burgers with honey had the highest. The highest MUFA content was found in samples with olive oil. Samples with honey were characterised by the highest content of polyphenols, flavonoids and antioxidant capacity. The highest overall acceptability was observed in burgers from the JE-CO group. Therefore, it is possible to use selected ingredients with antioxidant activity in the recipe for a plant-based burger with high product acceptability.

show abstract

Section: Fatty Acid Profile Analysismentioning

confidence: 59%

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

Kołodziejczak,

Onopiuk,

Szpicer

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The cooking conditions were the same. The results of various studies show that the type of meat [ 54 , 55 , 56 , 57 , 58 ], fat content in the meat [ 52 , 59 , 60 ], water [ 59 ], oils used for frying [ 61 , 62 ], spices added [ 38 , 44 , 63 ] and cooking methods [ 54 , 57 , 58 ] can influence the concentration of PAHs.…”

Section: Resultsmentioning

confidence: 99%

“…Oil may be an additional source of PAHs [ 18 , 62 ]. Frying oil interference was eliminated by roasting meat in a roasting bag without oil.…”

Section: Resultsmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

Bulanda

Janoszka

2023

IJERPH

View full text Add to dashboard Cite

Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffing the meat with dried fruits (prunes, apricots and cranberries) and baking it in a roasting bag. High-performance liquid chromatography with fluorescence detection (HPLC-FLD) was used to conduct a quantitative analysis of seven PAHs. Recovery results ranged from 61 to 96%. The limit of detection (LOD) was 0.003 to 0.006 ng/g, and the limit of quantification (LOQ) was 0.01 to 0.02 ng/g. Gas chromatography–mass spectrometry (GC-MS/MS) was used to confirm the presence of PAHs in food. The total PAH content of the roasted pork loin was 7.4 ng/g. This concentration decreased by 35%, 48% and 58% when the meat was roasted with apricots, prunes and cranberries, respectively. The cranberries also inhibited the formation of benzo(a)pyrene to the greatest extent. Thermally treating meat stuffed with dry fruits may be a simple and effective way to prepare foods with reduced levels of mutagens and carcinogens belonging to PAHs, and thus reduce the risk of cancer.

show abstract

“…The vegetable oils in this study had higher anthracene and chrysene levels ( Table 2 ; 0.29±0.24 μg/kg; 0.03±0.02 μg/kg) compared to palm oil (0.05±0.07μg/kg; 0.02±0.00 μg/kg). Higher PAH levels have also been reported in retail vegetable oil with a Benzo(a)pyrene level of 1.2 μg/kg while palm oil has been shown to have the lowest PAH concentrations [ 47 ]. Contrary to our findings, Palm oil has been shown to emit significantly higher particle-phase PAHs than soybean oil and olive oil.…”

Section: Discussionmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons content of food, water and vegetables and associated cancer risk assessment in Southern Nigeria

Nsonwu-Anyanwu,

Helal,

Khaked

et al. 2024

PLoS ONE

View full text Add to dashboard Cite

The polycyclic aromatic hydrocarbon content of water (four surface water, six underground water (borehole water), seven sachet water), barbecued food and their fresh equivalents (barbecued beef, fish, plantain, pork, yam, chicken, chevon, potato, corn), oil (three palm oil, nine vegetable oil), and fresh vegetable samples (water leaf, bitter leaf, cabbage, carrot, cucumber, pumpkin, garlic, ginger, green leaf, Gnetum Africana, onion, pepper) were determined by GC-MS analysis. The current study also determined the estimated lifetime cancer risk from ingesting polycyclic aromatic hydrocarbon-contaminated food. The polycyclic aromatic hydrocarbon content of water, oil, vegetable, and food samples were within the United States Environmental Protection Agency/World Health Organization safe limits. The naphthalene, benzo(b)fluoranthene, and benzo(k)fluoranthene levels in surface water were significantly higher than in borehole samples (P = 0.000, 0.047, 0.047). Vegetable oils had higher anthracene and chrysene compared to palm oil (P = 0.023 and 0.032). Significant variations were observed in levels of naphthalene, acenaphthylene, phenanthrene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, and dibenzo(a,h)anthracene among the barbecued and fresh food samples (P <0.05). Barbecued pork, potato, and corn had significantly higher naphthalene compared to their fresh equivalents (P = 0.002, 0.017, and <0.001). Consumption of barbecued food and surface water may be associated with higher exposure risk to polycyclic aromatic hydrocarbons which may predispose to increased cancer health risk. The current work explores in depth the concentration of polycyclic aromatic hydrocarbons in different dietary categories that pose direct risk to humans via direct consumption. These findings add knowledge to support future considerations for human health.

show abstract

Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

Cited by 11 publications

References 33 publications

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

Polycyclic aromatic hydrocarbons content of food, water and vegetables and associated cancer risk assessment in Southern Nigeria

Contact Info

Product

Resources

About