Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-07-04 DOI:10.1007/s10068-024-01639-4

Hyeri Yoon, Mun Yhung Jung, Sung-Hee Choi, Su-Hyun Chun, Jihyun Lee, BoKyung Moon, Kwang-Won Lee

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Abstract

The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC–MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered “unlikely a concern” for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed “may be a concern”, with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying.

Graphic abstract

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空气油炸对食品中多环芳烃、丙烯酰胺和杂环芳香胺的形成和相关性的影响及风险评估

采用气相色谱-质谱和超高效液相色谱-质谱/质谱法测定了 184 种空气油炸农、渔、畜产品中丙烯酰胺（AA）、四种多环芳烃（PAH4）和杂环芳香胺（HAAs）的含量。在检测的样品中，海藻的多环芳烃 4 和八种特定的 HAAs（HAA8）含量最高，而块根和块茎作物的 AA 含量最高。农产品和水产品中这三种污染物的含量都较高，而畜产品中 PAH4 和 HAA8 的含量成反比。在韩国人口中，所有样本中 PAH4 和 HAA8 的暴露限值被认为 "不太可能令人担忧"，但谷物、蔬菜、块根和块茎作物中 AA 的暴露限值被认为 "可能令人担忧"，所有年龄组的暴露限值均为 10,000 ppm。这些发现表明，有必要评估某些食物类别中膳食 AA 的摄入量，并开展进一步研究，以尽量减少空气油炸过程中 AA 的形成。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.