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Effects of Frying and Microwave Heating on Decomposition of Benzoyl Peroxide in Flour
Author(s) -
Liu Chunye,
Zhang Jian,
Qin Bei,
Miao Yanqing,
Yang Liyan
Publication year - 2011
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-07-10-0103
Subject(s) - chemistry , benzoyl peroxide , food science , wheat flour , benzoic acid , decomposition , high performance liquid chromatography , biphenyl , microwave , chromatography , organic chemistry , physics , quantum mechanics , polymerization , polymer
ABSTRACT Effects of frying and microwave heating on the decomposition of benzoyl peroxides (BPO) in flour were studied. First, BPO and its main decomposition product, benzoic acid (BA), were extracted from different flour products by ultrasonication in ethanol. Next, three samples of commercial flour, two fried foods, and two microwave foods were analyzed by high performance liquid chromatography (HPLC) and mass spectrum (MS). Results revealed that the BPO content decreased after frying and microwave heating treatments. Furthermore, the existence of biphenyl in fried food was successfully verified by HPLC‐MS. Biphenyl that decomposed from BPO may be one source of toxicity in fried foods. In contrast to fried food, new components made through the special heating module were not found in microwave food.