NDLI: Characteristics of PAHs from deep-frying and frying cooking fumes.

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Characteristics of PAHs from deep-frying and frying cooking fumes.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Yao, Zhiliang Li, Jing Wu, Bobo Yin, Yong Jiang, Xi Hao, Xuewei
Description	Country affiliation: China Author Affiliation: Yao Z ( Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China. yaozhl@th.btbu.edu.cn.); Li J ( Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China. yaozhl@th.btbu.edu.cn.); Wu B ( Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.); Hao X ( Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.); Yin Y ( Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China.); Jiang X ( Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.)
Abstract	Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.
ISSN	09441344
Issue Number	20
Volume Number	22
e-ISSN	16147499
Journal	Environmental Science and Pollution Research
Language	English
Publisher	Springer
Publisher Date	2015-10-01
Publisher Place	Germany
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Cooking Gases Analysis Plant Oils Polycyclic Hydrocarbons, Aromatic Benzo(a)pyrene Fatty Acids, Monounsaturated Chemistry Toxicity Hazardous Substances Hot Temperature Humans Journal Article Research Support, Non-u.s. Gov't Discipline Environmental Science Discipline Environmental Chemistry
Content Type	Text
Resource Type	Article
Subject	Environmental Chemistry Health, Toxicology and Mutagenesis Pollution Medicine

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