Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying

Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0–6 h and then an uptrend, and PAH4-d12 were mainly distrib...

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Veröffentlicht in:Journal of agricultural and food chemistry 2022-05, Vol.70 (19), p.5879-5886
Hauptverfasser: Shen, Mengyu, Liu, Xiaofang, Xu, Xiangxin, Wu, Yinyin, Zhang, Jixian, Liang, Li, Wen, Chaoting, He, Xudong, Xu, Xin, Liu, Guoyan
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Sprache:eng
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Zusammenfassung:Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0–6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15–20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.2c00500