油炸过程中PAH4迁移和油烟排放的减缓：大豆油抗氧化效果的比较评价

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-29 DOI:10.1016/j.foodchem.2025.146554

Guoyan Liu , Xiaowei Xu , Xiaofang Liu , Xiangxin Xu , Xinyu Jiang , Wenyuan Xu , Li Liang , Jixian Zhang , Chaoting Wen , Youdong Li , Xudong He , Xin Xu

{"title":"油炸过程中PAH4迁移和油烟排放的减缓：大豆油抗氧化效果的比较评价","authors":"Guoyan Liu , Xiaowei Xu , Xiaofang Liu , Xiangxin Xu , Xinyu Jiang , Wenyuan Xu , Li Liang , Jixian Zhang , Chaoting Wen , Youdong Li , Xudong He , Xin Xu","doi":"10.1016/j.foodchem.2025.146554","DOIUrl":null,"url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs), particularly PAH4, present health risks due to their migration into oil fume particles during frying. This study investigated the efficacy of four antioxidants—TBHQ, rosemary extract (RE), tea polyphenols, and α-Tocopherol—in mitigating PAH4-d12 migration and oil fume particles (PM ≤ 1.1 μm) emissions during French fry frying. Results demonstrated that all antioxidants significantly reduced PAH4-d12 migration, with RE showing the highest inhibition (50.51 %) and also achieving the greatest reduction in oil fume emissions (83.36 %). Mechanism studies revealed superior performance of RE stems from its exceptional ability to stabilize unsaturated fatty acids, suppress free radical formation, and maintain high antioxidant capacity. These findings highlight RE as the most effective natural antioxidant for simultaneously inhibiting oil oxidation, reducing hazardous fume emissions, and preventing PAH migration, thereby significantly enhancing frying safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"495 ","pages":"Article 146554"},"PeriodicalIF":9.8000,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil\",\"authors\":\"Guoyan Liu , Xiaowei Xu , Xiaofang Liu , Xiangxin Xu , Xinyu Jiang , Wenyuan Xu , Li Liang , Jixian Zhang , Chaoting Wen , Youdong Li , Xudong He , Xin Xu\",\"doi\":\"10.1016/j.foodchem.2025.146554\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Polycyclic aromatic hydrocarbons (PAHs), particularly PAH4, present health risks due to their migration into oil fume particles during frying. This study investigated the efficacy of four antioxidants—TBHQ, rosemary extract (RE), tea polyphenols, and α-Tocopherol—in mitigating PAH4-d12 migration and oil fume particles (PM ≤ 1.1 μm) emissions during French fry frying. Results demonstrated that all antioxidants significantly reduced PAH4-d12 migration, with RE showing the highest inhibition (50.51 %) and also achieving the greatest reduction in oil fume emissions (83.36 %). Mechanism studies revealed superior performance of RE stems from its exceptional ability to stabilize unsaturated fatty acids, suppress free radical formation, and maintain high antioxidant capacity. These findings highlight RE as the most effective natural antioxidant for simultaneously inhibiting oil oxidation, reducing hazardous fume emissions, and preventing PAH migration, thereby significantly enhancing frying safety.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"495 \",\"pages\":\"Article 146554\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-09-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625038063\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625038063","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

多环芳烃（PAHs），特别是PAH4，由于在油炸过程中迁移到油烟颗粒中，造成健康风险。本研究考察了四种抗氧化剂（tbhq、迷迭香提取物（RE）、茶多酚和α-生育酚）在减少油炸过程中PAH4-d12迁移和油烟颗粒（PM ≤ 1.1 μm）排放中的作用。结果表明，所有抗氧化剂都能显著减少PAH4-d12的迁移，其中RE的抑制作用最大（50.51 %），同时也能最大程度地减少油烟排放（83.36 %）。机制研究表明，稀土具有稳定不饱和脂肪酸、抑制自由基形成和保持高抗氧化能力的特殊能力。这些研究结果表明，RE是最有效的天然抗氧化剂，可以同时抑制油氧化，减少有害烟尘排放，防止多环芳烃迁移，从而显著提高油炸安全性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil

查看原文本刊更多论文

Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil

Polycyclic aromatic hydrocarbons (PAHs), particularly PAH4, present health risks due to their migration into oil fume particles during frying. This study investigated the efficacy of four antioxidants—TBHQ, rosemary extract (RE), tea polyphenols, and α-Tocopherol—in mitigating PAH4-d12 migration and oil fume particles (PM ≤ 1.1 μm) emissions during French fry frying. Results demonstrated that all antioxidants significantly reduced PAH4-d12 migration, with RE showing the highest inhibition (50.51 %) and also achieving the greatest reduction in oil fume emissions (83.36 %). Mechanism studies revealed superior performance of RE stems from its exceptional ability to stabilize unsaturated fatty acids, suppress free radical formation, and maintain high antioxidant capacity. These findings highlight RE as the most effective natural antioxidant for simultaneously inhibiting oil oxidation, reducing hazardous fume emissions, and preventing PAH migration, thereby significantly enhancing frying safety.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.