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

Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs

This study investigated the impact of incorporation of sesamol and chitosan nanoparticle-methylcellulose (CSNP-MC) edible coating on the moisture loss, oil uptake, lipid and protein oxidation, and polycyclic aromatic hydrocarbon (PAH) levels in deep-fried meatballs. Sesamol was added to meatballs at either 0 mg/kg (control) or 30 mg/kg meat by three methods, i.e., (i) mixing sesamol into the meat mince without coating (SE), (ii) mixing sesamol into meat mince and followed by coating of the meatballs with 1 % CSNP-MC (SE-CT), and (iii) dissolving sesamol in CSNP-MC and the meatballs were coated with the mixture (SE-M-CT). Due to the barrier properties of the edible coating, meatballs from the SE-CT and SE-M-CT groups had lower levels of moisture loss, oil uptake and lipid oxidation compared to the control (no sesamol and no coating) and SE groups (P < 0.05). In addition, the SE-CT treatment resulted in lower protein oxidation and benzo[a]pyrene (BaP) level, leading to reduced PAH4 levels and toxic equivalent quotient (TEQBaP) in the meatballs compared to the SE-M-CT treatment. These findings suggested that the incorporation of antioxidant of sesamol within the meat mince combined with edible coatings is an effective strategy to enhance the quality and safety of deep-fried meatballs by reducing oil uptake, and decreasing lipid and protein oxidation, PAH levels and the carcinogenic risk of PAHs by meatball consumption.

Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu

Reductions in polycyclic aromatic hydrocarbon (PAH) concentrations have been observed during frying. However, transformation mechanisms of PAHs remain unclear. We hypothesize that PAHs may be oxidized into oxygenated polycyclic aromatic hydrocarbons (OPAHs) and other derivatives during frying. First, the levels of 24 PAHs and 12 OPAHs during frying stinky tofu were evaluated. Among the OPAHs, 9,10-anthraquinone exhibited the greatest increase in frying oil, with an increase rate of 55 %. The transformation of anthracene into 9,10-anthraquinone was further confirmed through stable isotope tracing. Targeted and untargeted mass spectrometry analyses suggested that anthrone, heavy PAHs, and alkyl derivatives were also produced from anthracene. Theoretical calculations revealed that radical addition was kinetically and thermodynamically more favourable than hydrogen abstraction in the initial reaction of anthracene. This study systematically elucidates, for the first time, the transformation mechanisms of anthracene in frying oil, paving the way for reducing health risks associated with PAHs.

Interactions between polycyclic aromatic hydrocarbons (PAHs) and phospholipids cause PAH migration into wet gums during the oil degumming process

The refining process can reduce PAH contamination levels in vegetable oils, but the safety of byproducts requires further attention. We hypothesize that interactions between PAHs and phospholipids could contribute to PAH migration into the wet gums and subsequently evaluated the distribution of PAHs during different degumming processes. Enzymatic degumming achieved over 99.90 % removal of phospholipids from soybean oil and sunflower seed oil and minimized the toxic equivalency quotient of PAHs in wet gums (approximately 0.05 μg/kg). Notably, greater PAH reduction was correlated with greater phospholipid removal in degummed soybean oil. Quantum chemical calculations indicated that van der Waals forces between PAHs and phospholipids could cause PAH migration, with higher phospholipid contents and PAH contamination in soybean oil providing more favourable conditions than in sunflower seed oil. This study will help to improve the quality of edible oils and provide information on the mechanisms underlying PAH migration.

The relationship between the deterioration of frying oil and the generation of hazards during frying

Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg-1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg-1 and 5.18 μg·kg-1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production.

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients' demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.

Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying

Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic and lipophilic, which can be found in frying system. This review summarized the formation, migration and derivation for PAHs, hypothesized the possible mechanism for PAHs generation during frying and presented the research prospects. Some factors like high oil consumption, high temperature, long time and oil rich in unsaturated fatty acids promoted the formation of PAHs and the presence of antioxidants inhibited the PAHs formation. The effect of proteins and carbohydrates in foods on the formation of PAHs is inconclusive. The formed PAHs were migrated into food and air. Moreover, some PAHs transformed into more toxic PAHs-derivatives during frying. The generation of PAHs may be related to low-barrier free radical-mediated reaction and the unsaturated hydrocarbons may be precursors of PAHs during frying. In future, the isotope tracer technology and on-line detection may be applied to discover intermediates and provide clues for studying PAHs generation mechanisms.