Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1181-1186
The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils
Joon-Goo Lee1 • Jung-Hyuck Suh1 • Hae-Jung Yoon1
1Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Heungdeok-gu, Cheongju-Si 28159, South Korea
Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extraction methods on the levels of PAHs in sesame oils and red pepper seed oils were assessed. GC-MS was used to determine the levels of PAHs in edible oils. Sesame oils extracted from seeds by platepressing extraction method had lower levels of PAHs than those extracted by screw-expeller extraction method from sesame flour. Furthermore, the levels of PAHs increased by 62.2% when the extraction time was longer. Notably, the PAHs already present in oils could be effectively reduced by refining procedures such as sinking, centrifugation, filtration, and neutralization with alkali.
Polycyclic aromatic hydrocarbons (PAHs) · Edible oil · Plate-pressing extraction · Screw expeller extraction · Sesame oil · Red pepper seed oil
Food Science and Biotechnology 2020 ; 29(9): 1181-1186