Effect of the number of frying cycles on the composition,concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish |
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| Institution: | 1. Department of Chemistry, Delta State University, PMB 1, Abraka, Nigeria;2. Department of Environment, Nigerian Agip Oil Company, Rumueme, Port Harcourt, Nigeria;3. Department of Chemical Sciences, University of Africa, Toru-Orua, Bayelsa State, Nigeria;4. Department of Chemistry, University of Calabar, Calabar, Cross River State, Nigeria;5. School of Chemistry and Physics, University of KwaZulu-Natal, Private Bag X54001, Durban, 4000, South Africa;1. Division of Chemical and Medical Metrology, Korea Research Institute of Standards and Science, Yuseong, Daejeon 34113, South Korea;2. Department of Chemistry, Chungnam National University, Yuseong, Daejon 34134, South Korea;1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China;2. Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China;3. Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China;1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;2. Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China;3. Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China;4. Instrumental Analysis Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China;1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China;2. Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China;3. Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, 800 Dongchuan Road, Shanghai 200240, China;1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China;2. Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China;3. Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China;4. Department of Food Science and Technology, University of Georgia, Food Science Building, Athens, GA 30602-2610, USA |
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| Abstract: | The use of the same batch of oil for deep-frying on several occasions is a common practice. This study sought to determine the effects of repeated frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in six types of vegetable oils and the samples of fish fried therein. The PAH concentrations in the oils were measured before use and after each of three successive cycles of frying. Fish was fried at each time of use of the oils and, also, monitored for their PAH content. The PAH content in all samples was determined by gas chromatography-mass spectrometry (GC–MS). The concentrations of ?22 PAHs in the unused oils ranged from 43.3–2107 μg kg?1, while those in the used oil ranged from 40.8–4090 μg kg?1. There were significant changes (p < 0.05) in the concentrations and composition of PAHs with respect to vegetable oil types and number of frying cycles. The cancer risk values for the vegetable oils (10?4 to 10?5) after three frying cycles exceeded the acceptable risk value of 10-6 indicating a probable lifetime carcinogenic risk. However, adverse non-carcinogenic risks through consumption of these oils and fried fish were low. |
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| Keywords: | PAHs Vegetable oils Fish Successive frying cycles Food analysis Food composition Nigeria |
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