The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils
Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extract...
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| Veröffentlicht in: | Food science and biotechnology 2020-09, Vol.29 (9), p.1181-1186 |
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| container_title | Food science and biotechnology |
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| creator | Lee, Joon-Goo Suh, Jung-Hyuck Yoon, Hae-Jung |
| description | Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extraction methods on the levels of PAHs in sesame oils and red pepper seed oils were assessed. GC–MS was used to determine the levels of PAHs in edible oils. Sesame oils extracted from seeds by plate-pressing extraction method had lower levels of PAHs than those extracted by screw-expeller extraction method from sesame flour. Furthermore, the levels of PAHs increased by 62.2% when the extraction time was longer. Notably, the PAHs already present in oils could be effectively reduced by refining procedures such as sinking, centrifugation, filtration, and neutralization with alkali. |
| doi_str_mv | 10.1007/s10068-020-00761-3 |
| format | Article |
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Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extraction methods on the levels of PAHs in sesame oils and red pepper seed oils were assessed. GC–MS was used to determine the levels of PAHs in edible oils. Sesame oils extracted from seeds by plate-pressing extraction method had lower levels of PAHs than those extracted by screw-expeller extraction method from sesame flour. Furthermore, the levels of PAHs increased by 62.2% when the extraction time was longer. Notably, the PAHs already present in oils could be effectively reduced by refining procedures such as sinking, centrifugation, filtration, and neutralization with alkali.</description><identifier>ISSN: 1226-7708</identifier><identifier>EISSN: 2092-6456</identifier><identifier>DOI: 10.1007/s10068-020-00761-3</identifier><identifier>PMID: 32802556</identifier><language>eng</language><publisher>Singapore: Springer Singapore</publisher><subject>Centrifugation ; Chemical pollution ; Chemistry ; Chemistry and Materials Science ; Contaminants ; Edible oils ; Food contamination ; Food Science ; High temperature ; Neutralization ; Nutrition ; Oils & fats ; Polycyclic aromatic hydrocarbons ; Seeds ; Sesame oil ; Sesamum</subject><ispartof>Food science and biotechnology, 2020-09, Vol.29 (9), p.1181-1186</ispartof><rights>The Korean Society of Food Science and Technology 2020</rights><rights>The Korean Society of Food Science and Technology 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-27b2655940df99c2f6dcff565eb0f0bfbd58ae531a419cc2df7cdc0a963583fb3</citedby><cites>FETCH-LOGICAL-c474t-27b2655940df99c2f6dcff565eb0f0bfbd58ae531a419cc2df7cdc0a963583fb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7406622/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7406622/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32802556$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Joon-Goo</creatorcontrib><creatorcontrib>Suh, Jung-Hyuck</creatorcontrib><creatorcontrib>Yoon, Hae-Jung</creatorcontrib><title>The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils</title><title>Food science and biotechnology</title><addtitle>Food Sci Biotechnol</addtitle><addtitle>Food Sci Biotechnol</addtitle><description>Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extraction methods on the levels of PAHs in sesame oils and red pepper seed oils were assessed. GC–MS was used to determine the levels of PAHs in edible oils. Sesame oils extracted from seeds by plate-pressing extraction method had lower levels of PAHs than those extracted by screw-expeller extraction method from sesame flour. Furthermore, the levels of PAHs increased by 62.2% when the extraction time was longer. Notably, the PAHs already present in oils could be effectively reduced by refining procedures such as sinking, centrifugation, filtration, and neutralization with alkali.</description><subject>Centrifugation</subject><subject>Chemical pollution</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Contaminants</subject><subject>Edible oils</subject><subject>Food contamination</subject><subject>Food Science</subject><subject>High temperature</subject><subject>Neutralization</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Polycyclic aromatic hydrocarbons</subject><subject>Seeds</subject><subject>Sesame oil</subject><subject>Sesamum</subject><issn>1226-7708</issn><issn>2092-6456</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kUtv1DAUhS0EotPCH2CBIrFhE-r4mWyQUEVbpEpsytpyrq9nXGXswU5Q59_j6ZTyWLDxQ-e7xz46hLzp6IeOUn1e6qr6ljLa1qvqWv6MrBgdWKuEVM_JqmNMtVrT_oSclnJX6Y5p8ZKccNZTJqVaEbzdYIPeI8ylSb7B-zlbmENcN7ucAN2SsQqxSQBLzhgBD9guTXvYwxSgsTlt7VwPm72rEzaPKZYmxAZdGKdKh6m8Ii-8nQq-ftzPyLfLz7cX1-3N16svF59uWhBazC3TI1NSDoI6PwzAvHLgvVQSR-rp6Ecne4uSd1Z0AwBzXoMDagfFZc_9yM_Ix6Pvbhm36ABjTTOZXQ5bm_cm2WD-VmLYmHX6YbSgSjFWDd4_GuT0fcEym20ogNNkI6alGCa40FJoziv67h_0Li051ngHqhbTC0krxY4U5FRKRv_0mY6aQ4vm2KKpLZqHFs3B-u2fMZ5GftVWAX4ESpXiGvPvt_9j-xNBQ6q6</recordid><startdate>20200901</startdate><enddate>20200901</enddate><creator>Lee, Joon-Goo</creator><creator>Suh, Jung-Hyuck</creator><creator>Yoon, Hae-Jung</creator><general>Springer Singapore</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20200901</creationdate><title>The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils</title><author>Lee, Joon-Goo ; Suh, Jung-Hyuck ; Yoon, Hae-Jung</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-27b2655940df99c2f6dcff565eb0f0bfbd58ae531a419cc2df7cdc0a963583fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Centrifugation</topic><topic>Chemical pollution</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Contaminants</topic><topic>Edible oils</topic><topic>Food contamination</topic><topic>Food Science</topic><topic>High temperature</topic><topic>Neutralization</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Polycyclic aromatic hydrocarbons</topic><topic>Seeds</topic><topic>Sesame oil</topic><topic>Sesamum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Joon-Goo</creatorcontrib><creatorcontrib>Suh, Jung-Hyuck</creatorcontrib><creatorcontrib>Yoon, Hae-Jung</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food science and biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Joon-Goo</au><au>Suh, Jung-Hyuck</au><au>Yoon, Hae-Jung</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils</atitle><jtitle>Food science and biotechnology</jtitle><stitle>Food Sci Biotechnol</stitle><addtitle>Food Sci Biotechnol</addtitle><date>2020-09-01</date><risdate>2020</risdate><volume>29</volume><issue>9</issue><spage>1181</spage><epage>1186</epage><pages>1181-1186</pages><issn>1226-7708</issn><eissn>2092-6456</eissn><abstract>Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extraction methods on the levels of PAHs in sesame oils and red pepper seed oils were assessed. GC–MS was used to determine the levels of PAHs in edible oils. Sesame oils extracted from seeds by plate-pressing extraction method had lower levels of PAHs than those extracted by screw-expeller extraction method from sesame flour. Furthermore, the levels of PAHs increased by 62.2% when the extraction time was longer. Notably, the PAHs already present in oils could be effectively reduced by refining procedures such as sinking, centrifugation, filtration, and neutralization with alkali.</abstract><cop>Singapore</cop><pub>Springer Singapore</pub><pmid>32802556</pmid><doi>10.1007/s10068-020-00761-3</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food science and biotechnology, 2020-09, Vol.29 (9), p.1181-1186 |
| issn | 1226-7708 2092-6456 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Centrifugation Chemical pollution Chemistry Chemistry and Materials Science Contaminants Edible oils Food contamination Food Science High temperature Neutralization Nutrition Oils & fats Polycyclic aromatic hydrocarbons Seeds Sesame oil Sesamum |
| title | The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils |
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