Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China

BACKGROUND Fragrant rapeseed oil is a type of hot‐pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment per...

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Veröffentlicht in:Journal of the science of food and agriculture 2020-06, Vol.100 (8), p.3351-3359
Hauptverfasser: Zhang, Youfeng, Zhu, Yun, Shi, Longkai, Guo, Yue, Wei, Lai, Zhang, Hui, Wang, Xingguo, Jin, Qingzhe
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container_issue 8
container_start_page 3351
container_title Journal of the science of food and agriculture
container_volume 100
creator Zhang, Youfeng
Zhu, Yun
Shi, Longkai
Guo, Yue
Wei, Lai
Zhang, Hui
Wang, Xingguo
Jin, Qingzhe
description BACKGROUND Fragrant rapeseed oil is a type of hot‐pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. RESULTS Acid values (0.64–2.68 mg potassium hydroxide per gram), peroxide values (1.58–4.86 mmol kg−1), and color values (R = 2.6–5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg−1 and 4412.6 to 7859.8 mg kg−1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg−1 and 8.21 μg kg−1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg−1 day−1, 0.3942 ng kg−1 day−1, 1.8293 ng kg−1 day−1, and 0.4294 ng kg−1 day−1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg−1 day−1, 0.3228 ng kg−1 day−1, 1.8697 ng kg−1 day−1, and 0.4084 ng kg−1 day−1, respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10−5. CONCLUSION The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry
doi_str_mv 10.1002/jsfa.10368
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In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. RESULTS Acid values (0.64–2.68 mg potassium hydroxide per gram), peroxide values (1.58–4.86 mmol kg−1), and color values (R = 2.6–5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg−1 and 4412.6 to 7859.8 mg kg−1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg−1 and 8.21 μg kg−1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg−1 day−1, 0.3942 ng kg−1 day−1, 1.8293 ng kg−1 day−1, and 0.4294 ng kg−1 day−1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg−1 day−1, 0.3228 ng kg−1 day−1, 1.8697 ng kg−1 day−1, and 0.4084 ng kg−1 day−1, respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10−5. CONCLUSION The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10368</identifier><identifier>PMID: 32162691</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>Adolescents ; Adults ; Agriculture ; Agriculture, Multidisciplinary ; Anthracene ; Benzo(a)pyrene ; Brassica napus ; Cancer ; Chemistry ; Chemistry, Applied ; Children ; China ; Chrysene ; Contamination ; Diet ; Dietary Exposure - adverse effects ; Dietary Exposure - analysis ; dietary exposure estimation ; Edible oils ; Food Contamination - analysis ; Food Science &amp; Technology ; fragrant rapeseed oil ; Health risk assessment ; Health risks ; Humans ; Life Sciences &amp; Biomedicine ; Monte Carlo simulation ; Oils &amp; fats ; Peroxide ; Physical Sciences ; Physicochemical properties ; Polycyclic aromatic hydrocarbons ; Polycyclic Aromatic Hydrocarbons - chemistry ; Polycyclic Aromatic Hydrocarbons - toxicity ; Potassium ; Potassium hydroxide ; Potassium hydroxides ; Pyrene ; Rapeseed ; Rapeseed oil ; Rapeseed Oil - chemistry ; Risk Assessment ; Science &amp; Technology ; Sterols ; Tocopherols</subject><ispartof>Journal of the science of food and agriculture, 2020-06, Vol.100 (8), p.3351-3359</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>21</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000520302900001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c4238-38c8f4d053679477180711a5ad21f710b478e6323bcd32496e78cbeabf622ed93</citedby><cites>FETCH-LOGICAL-c4238-38c8f4d053679477180711a5ad21f710b478e6323bcd32496e78cbeabf622ed93</cites><orcidid>0000-0001-5374-2444 ; 0000-0003-2309-6239 ; 0009-0004-7373-5101</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10368$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10368$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,28253,45579,45580</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32162691$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Youfeng</creatorcontrib><creatorcontrib>Zhu, Yun</creatorcontrib><creatorcontrib>Shi, Longkai</creatorcontrib><creatorcontrib>Guo, Yue</creatorcontrib><creatorcontrib>Wei, Lai</creatorcontrib><creatorcontrib>Zhang, Hui</creatorcontrib><creatorcontrib>Wang, Xingguo</creatorcontrib><creatorcontrib>Jin, Qingzhe</creatorcontrib><title>Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China</title><title>Journal of the science of food and agriculture</title><addtitle>J SCI FOOD AGR</addtitle><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND Fragrant rapeseed oil is a type of hot‐pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. RESULTS Acid values (0.64–2.68 mg potassium hydroxide per gram), peroxide values (1.58–4.86 mmol kg−1), and color values (R = 2.6–5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg−1 and 4412.6 to 7859.8 mg kg−1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg−1 and 8.21 μg kg−1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg−1 day−1, 0.3942 ng kg−1 day−1, 1.8293 ng kg−1 day−1, and 0.4294 ng kg−1 day−1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg−1 day−1, 0.3228 ng kg−1 day−1, 1.8697 ng kg−1 day−1, and 0.4084 ng kg−1 day−1, respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10−5. CONCLUSION The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry</description><subject>Adolescents</subject><subject>Adults</subject><subject>Agriculture</subject><subject>Agriculture, Multidisciplinary</subject><subject>Anthracene</subject><subject>Benzo(a)pyrene</subject><subject>Brassica napus</subject><subject>Cancer</subject><subject>Chemistry</subject><subject>Chemistry, Applied</subject><subject>Children</subject><subject>China</subject><subject>Chrysene</subject><subject>Contamination</subject><subject>Diet</subject><subject>Dietary Exposure - adverse effects</subject><subject>Dietary Exposure - analysis</subject><subject>dietary exposure estimation</subject><subject>Edible oils</subject><subject>Food Contamination - analysis</subject><subject>Food Science &amp; Technology</subject><subject>fragrant rapeseed oil</subject><subject>Health risk assessment</subject><subject>Health risks</subject><subject>Humans</subject><subject>Life Sciences &amp; Biomedicine</subject><subject>Monte Carlo simulation</subject><subject>Oils &amp; fats</subject><subject>Peroxide</subject><subject>Physical Sciences</subject><subject>Physicochemical properties</subject><subject>Polycyclic aromatic hydrocarbons</subject><subject>Polycyclic Aromatic Hydrocarbons - chemistry</subject><subject>Polycyclic Aromatic Hydrocarbons - toxicity</subject><subject>Potassium</subject><subject>Potassium hydroxide</subject><subject>Potassium hydroxides</subject><subject>Pyrene</subject><subject>Rapeseed</subject><subject>Rapeseed oil</subject><subject>Rapeseed Oil - chemistry</subject><subject>Risk Assessment</subject><subject>Science &amp; Technology</subject><subject>Sterols</subject><subject>Tocopherols</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EotvChR-ALHGjCvVH1naOVUT5UCUqAefIccbESxIHT1YoEj8eL7v0WPXkV_Iz45nHhLzi7B1nTFzt0NucpDJPyIazSheMcfaUbPKlKLa8FGfkHHHHGKsqpZ6TMym4EqriG_Lnrl8xuOh6GIOzA51TnCEtAZDaqaM92GHpaQr4k1pEQBxhWmj0dI7D6lY3BEdtiqNdcujXLkVnUxsnPDA-2R_JZj7ZGRCgozEMSMNE6z5M9gV55u2A8PJ0XpDvN--_1R-L2y8fPtXXt4UrhTSFNM74smNbqXRVas0N05zbre0E95qzttQGlBSydZ0UZaVAG9eCbb0SArpKXpA3x755uV97wKXZxX2a8pONKLOjkmujMvX2SLkUERP4Zk5htGltOGsOopuD6Oaf6Ay_PrXctyN09-h_sxm4PAK_oY0eXYDJwT2Wv2IrmGSiyokdaPN4ug5Lth2nOu6nJZfyU2kYYH1g5ubz15vr4_R_AWY-qoc</recordid><startdate>202006</startdate><enddate>202006</enddate><creator>Zhang, Youfeng</creator><creator>Zhu, Yun</creator><creator>Shi, Longkai</creator><creator>Guo, Yue</creator><creator>Wei, Lai</creator><creator>Zhang, Hui</creator><creator>Wang, Xingguo</creator><creator>Jin, Qingzhe</creator><general>John Wiley &amp; 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Zhu, Yun ; Shi, Longkai ; Guo, Yue ; Wei, Lai ; Zhang, Hui ; Wang, Xingguo ; Jin, Qingzhe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4238-38c8f4d053679477180711a5ad21f710b478e6323bcd32496e78cbeabf622ed93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Adolescents</topic><topic>Adults</topic><topic>Agriculture</topic><topic>Agriculture, Multidisciplinary</topic><topic>Anthracene</topic><topic>Benzo(a)pyrene</topic><topic>Brassica napus</topic><topic>Cancer</topic><topic>Chemistry</topic><topic>Chemistry, Applied</topic><topic>Children</topic><topic>China</topic><topic>Chrysene</topic><topic>Contamination</topic><topic>Diet</topic><topic>Dietary Exposure - adverse effects</topic><topic>Dietary Exposure - analysis</topic><topic>dietary exposure estimation</topic><topic>Edible oils</topic><topic>Food Contamination - analysis</topic><topic>Food Science &amp; Technology</topic><topic>fragrant rapeseed oil</topic><topic>Health risk assessment</topic><topic>Health risks</topic><topic>Humans</topic><topic>Life Sciences &amp; Biomedicine</topic><topic>Monte Carlo simulation</topic><topic>Oils &amp; fats</topic><topic>Peroxide</topic><topic>Physical Sciences</topic><topic>Physicochemical properties</topic><topic>Polycyclic aromatic hydrocarbons</topic><topic>Polycyclic Aromatic Hydrocarbons - chemistry</topic><topic>Polycyclic Aromatic Hydrocarbons - toxicity</topic><topic>Potassium</topic><topic>Potassium hydroxide</topic><topic>Potassium hydroxides</topic><topic>Pyrene</topic><topic>Rapeseed</topic><topic>Rapeseed oil</topic><topic>Rapeseed Oil - chemistry</topic><topic>Risk Assessment</topic><topic>Science &amp; Technology</topic><topic>Sterols</topic><topic>Tocopherols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Youfeng</creatorcontrib><creatorcontrib>Zhu, Yun</creatorcontrib><creatorcontrib>Shi, Longkai</creatorcontrib><creatorcontrib>Guo, Yue</creatorcontrib><creatorcontrib>Wei, Lai</creatorcontrib><creatorcontrib>Zhang, Hui</creatorcontrib><creatorcontrib>Wang, Xingguo</creatorcontrib><creatorcontrib>Jin, Qingzhe</creatorcontrib><collection>Web of Science - Science Citation Index Expanded - 2020</collection><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics &amp; 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In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. RESULTS Acid values (0.64–2.68 mg potassium hydroxide per gram), peroxide values (1.58–4.86 mmol kg−1), and color values (R = 2.6–5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg−1 and 4412.6 to 7859.8 mg kg−1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg−1 and 8.21 μg kg−1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg−1 day−1, 0.3942 ng kg−1 day−1, 1.8293 ng kg−1 day−1, and 0.4294 ng kg−1 day−1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg−1 day−1, 0.3228 ng kg−1 day−1, 1.8697 ng kg−1 day−1, and 0.4084 ng kg−1 day−1, respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10−5. CONCLUSION The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley &amp; Sons, Ltd</pub><pmid>32162691</pmid><doi>10.1002/jsfa.10368</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-5374-2444</orcidid><orcidid>https://orcid.org/0000-0003-2309-6239</orcidid><orcidid>https://orcid.org/0009-0004-7373-5101</orcidid></addata></record>
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subjects Adolescents
Adults
Agriculture
Agriculture, Multidisciplinary
Anthracene
Benzo(a)pyrene
Brassica napus
Cancer
Chemistry
Chemistry, Applied
Children
China
Chrysene
Contamination
Diet
Dietary Exposure - adverse effects
Dietary Exposure - analysis
dietary exposure estimation
Edible oils
Food Contamination - analysis
Food Science & Technology
fragrant rapeseed oil
Health risk assessment
Health risks
Humans
Life Sciences & Biomedicine
Monte Carlo simulation
Oils & fats
Peroxide
Physical Sciences
Physicochemical properties
Polycyclic aromatic hydrocarbons
Polycyclic Aromatic Hydrocarbons - chemistry
Polycyclic Aromatic Hydrocarbons - toxicity
Potassium
Potassium hydroxide
Potassium hydroxides
Pyrene
Rapeseed
Rapeseed oil
Rapeseed Oil - chemistry
Risk Assessment
Science & Technology
Sterols
Tocopherols
title Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China
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