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Analysis of polycyclic aromatic hydrocarbons (PAHs) for reduction in simple‐processed foods according to manufacturing system
Author(s) -
Kang SeJin,
Yang SungYong,
Lee KwangWon
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.680.8
Subject(s) - chrysene , chemistry , fluoranthene , pyrene , seasoning , pepper , benzo(a)pyrene , environmental chemistry , anthracene , food science , organic chemistry , raw material
Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds consisting of numerous carbon atoms joined together to form two or more aromatic rings. PAHs in the foods can be formed by incomplete combustion of foods, and have been identified as carcinogen and mutagen. Based on the previous results on the concentration of PAHs in the processed foods (n=400) and scientific report, we selected dried pepper and seasoned laver which show high level of PAHs and dietary exposure. Concentrations of 4 PAH (benzo[a]anthrance, benzo[b]fluoranthene, benzo[a]pyrene and chrysene) in these foods were estimated by GC‐MS after decomposing with alkali and refining with silica cartridges and benzo[a]pyrene‐d12 and chrysene‐d12 were used as internal standards. We analysed dried peppers undergoing dry‐heat process and red peppers as no heated‐control, concentrations of 4 PAH ranged from 0 to 7.40±0.38 ng/g and from 0 to 0.56±0.00 ng/g, respectively. In case of laver, we confirmed 4 PAH concentration in the first heat treated laver and the second consecutive heat treated laver with seasoning oil, and 4 PAH concentrations were between 1.88±0.00 ng/g and 4.86±0.10 ng/g. However, 4 PAH were not detected in the dried laver without seasoning oil. And sesame oil‐seasoned laver showed higher content levels of 4 PAH than other type oils‐seasoned laver. It can be estimated that temperature of heat processing and seasoning‐oils can be major factor to control in to mitigate the concentration of PAHs the simple‐processed foods.