Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures
Welsh onion (<i>Allium fistulosum</i> L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm o...
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1335 |
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| author | Hye-Min Kim Min-Kyung Park Soo-Jeong Mun Mun-Yhung Jung Sang-Mi Lee Young-Suk Kim |
| author_facet | Hye-Min Kim Min-Kyung Park Soo-Jeong Mun Mun-Yhung Jung Sang-Mi Lee Young-Suk Kim |
| author_sort | Hye-Min Kim |
| collection | DOAJ |
| description | Welsh onion (<i>Allium fistulosum</i> L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm oils) on the formation of volatile profiles and hazardous compounds [polycyclic aromatic hydrocarbons (PAHs) and acrylamide] in Welsh onion. Specific volatile chemical groups such as aldehydes, sulfur-containing compounds, and furans/furanones were major volatiles in Welsh onion fried (WOF). The composition of aldehydes and sulfur-containing compounds decreased, while those of furans/furanones increased when WOF samples were exposed to higher temperatures. At 190 °C, PAHs were detected at lower than the EU maximum tolerable limit (the sum of 4 PAHs, <10 µg/kg), and acrylamide was detected below 36.46 μg/kg. The integrated study of both the quality and safety properties can provide fundamental data for the industrial processing of WOF. |
| first_indexed | 2024-03-10T04:09:13Z |
| format | Article |
| id | doaj.art-72800bc4804c43cda7c5443b890d3cfd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:13Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-72800bc4804c43cda7c5443b890d3cfd2023-11-23T08:14:01ZengMDPI AGFoods2304-81582022-05-01119133510.3390/foods11091335Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different TemperaturesHye-Min Kim0Min-Kyung Park1Soo-Jeong Mun2Mun-Yhung Jung3Sang-Mi Lee4Young-Suk Kim5Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, KoreaDepartment of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, KoreaDepartment of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, KoreaSchool of Food Science, Woosuk University, Samrea-up, Wanju-Kun 55338, KoreaDepartment of Food and Nutrition, Inha University, Incheon 22212, KoreaDepartment of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, KoreaWelsh onion (<i>Allium fistulosum</i> L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm oils) on the formation of volatile profiles and hazardous compounds [polycyclic aromatic hydrocarbons (PAHs) and acrylamide] in Welsh onion. Specific volatile chemical groups such as aldehydes, sulfur-containing compounds, and furans/furanones were major volatiles in Welsh onion fried (WOF). The composition of aldehydes and sulfur-containing compounds decreased, while those of furans/furanones increased when WOF samples were exposed to higher temperatures. At 190 °C, PAHs were detected at lower than the EU maximum tolerable limit (the sum of 4 PAHs, <10 µg/kg), and acrylamide was detected below 36.46 μg/kg. The integrated study of both the quality and safety properties can provide fundamental data for the industrial processing of WOF.https://www.mdpi.com/2304-8158/11/9/1335Welsh onionfrying oil temperaturevegetable oilvolatile compoundspolycyclic aromatic hydrocarbonsacrylamide |
| spellingShingle | Hye-Min Kim Min-Kyung Park Soo-Jeong Mun Mun-Yhung Jung Sang-Mi Lee Young-Suk Kim Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures Foods Welsh onion frying oil temperature vegetable oil volatile compounds polycyclic aromatic hydrocarbons acrylamide |
| title | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures |
| title_full | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures |
| title_fullStr | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures |
| title_full_unstemmed | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures |
| title_short | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures |
| title_sort | study on volatile profiles polycyclic aromatic hydrocarbons and acrylamide formed in welsh onion i allium fistulosum i l fried in vegetable oils at different temperatures |
| topic | Welsh onion frying oil temperature vegetable oil volatile compounds polycyclic aromatic hydrocarbons acrylamide |
| url | https://www.mdpi.com/2304-8158/11/9/1335 |
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