Particulate Matter and Associated PAHs within the Fumes Emitted from Heat-Cooking Rapeseed Oils: Focus on the Refining Level and Trace Components of Rapeseed Oil

The refining process can improve the edible oil’s smoke point and reduce the heat-cooking fume emissions. However, the influence of temperature, refining level, and trace components within rapeseed oil on particulate matter (PM) and its associated polycyclic aromatic hydrocarbons (PPAHs) in the heat-cooking fumes remains unclear. Herein, the effects of the refining degree and trace components of rapeseed oil on PM and PPAHs in heat-cooking fumes were analyzed. Results revealed that increasing the final heating temperature of the rapeseed oil from 160 to 280 °C resulted in 10 times rise in PM emissions and 12.7 times increase in PPAH concentrations. All refining processes except bleaching can reduce PM emissions from heated crude oil, with the degumming process being the most effective. Moreover, the concentration and carcinogenic risk of PPAHs were mainly reduced by deodorization. The influences of trace components on the PM and PPAH concentrations were further explored by adding oleic acid, phosphatidylcholine, β-carotene, canolol, chlorophyll, and γ-tocopherol into the refined rapeseed oil. Phosphatidylcholine and oleic acid were found to increase PM concentrations in heat-cooking oil fumes, whereas canolol can reduce PM levels by 51.3%. For PPAHs, oleic acid can increase the concentration of PPAHs in cooking oil fumes, whereas γ-tocopherol, canolol, β-carotene, and chlorophyll can decrease it. Additionally, phosphatidylcholine can significantly increase the concentration of benzo[a]pyrene, which in turn increases its carcinogenic risk by 10.1 times. The present work provided a theoretical basis for controlling the formation of harmful components in heat-cooking fumes from the perspective of edible oil.