The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process
Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences
2023-09-01
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| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/article-1-1071-en.pdf |
| _version_ | 1797663442389172224 |
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| author | M. Noitubtim T. Kunanopparat W. Mingvanish P. Vongsawasdi |
| author_facet | M. Noitubtim T. Kunanopparat W. Mingvanish P. Vongsawasdi |
| author_sort | M. Noitubtim |
| collection | DOAJ |
| description | Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in smoke during grilling process.
Methods: Four fatty acids consisting of palmitic acid, stearic acid, linoleic acid, and oleic acid, and three animal oils consisting of chicken skin oil, beef oil, and striped catfish oil had been studied. The smoke obtained during the combustion of fatty acids and animal oils was collected in a PUF/XAD-2/PUF absorption tube, and the analysis of 16 major PAHs was done using Gas Chromatography-Mass Spectroscopy (GC-MS). The experiments were conducted in three replicates.
Results: Linoleic acid and oleic acid generated relatively higher concentrations of PAHs in the smoke, at 48.53 and 46.81 ppm, while stearic acid and palmitic acid provided PAHs in the smoke at 6.15 and 3.87 ppm. The rank of the highest PAH concentration levels in order of decreasing in smoke included striped catfish oil, chicken skin oil, and beef loin oil, with values of 50.22, 35.07, and 33.62 ppm, respectively. A variety of fatty acids were found in animal oils, but some fatty acids, such as arachidic acid (20:0), mead acid (20:3), behenic acid (22:0), erucic acid (22:1), cervonic acid (DHA) (22:6), lignoceric acid (24:0), and nervonic acid (24:1), were not found in chicken skin oil or beef oil. Fatty acids in the striped catfish oil had longer carbon chains (20:0, 20:3, 22:0, 22:1, 22:6, 24:0, 24:1) compared to other animal oils and a higher degree of double bonds, thus giving a higher PAHs concentration.
Conclusion: It can be concluded that PAH concentration present in the smoke of animal oils depends on the number of carbon atoms, the degree of double bonds in the molecules, and the types of fatty acids.
DOI: 10.18502/jfqhc.10.3.13645 |
| first_indexed | 2024-03-11T19:15:39Z |
| format | Article |
| id | doaj.art-efca491ac7a54657bc03e95deef4d502 |
| institution | Directory Open Access Journal |
| issn | 2345-685X 2345-6825 |
| language | English |
| last_indexed | 2024-03-11T19:15:39Z |
| publishDate | 2023-09-01 |
| publisher | Shahid Sadoughi University of Medical Sciences |
| record_format | Article |
| series | Journal of Food Quality and Hazards Control |
| spelling | doaj.art-efca491ac7a54657bc03e95deef4d5022023-10-09T09:02:40ZengShahid Sadoughi University of Medical SciencesJournal of Food Quality and Hazards Control2345-685X2345-68252023-09-01103142152The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling ProcessM. Noitubtim0T. Kunanopparat1W. Mingvanish2P. Vongsawasdi3 Department of Microbiology, Faculty of Science, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand Department of Microbiology, Faculty of Science, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in smoke during grilling process. Methods: Four fatty acids consisting of palmitic acid, stearic acid, linoleic acid, and oleic acid, and three animal oils consisting of chicken skin oil, beef oil, and striped catfish oil had been studied. The smoke obtained during the combustion of fatty acids and animal oils was collected in a PUF/XAD-2/PUF absorption tube, and the analysis of 16 major PAHs was done using Gas Chromatography-Mass Spectroscopy (GC-MS). The experiments were conducted in three replicates. Results: Linoleic acid and oleic acid generated relatively higher concentrations of PAHs in the smoke, at 48.53 and 46.81 ppm, while stearic acid and palmitic acid provided PAHs in the smoke at 6.15 and 3.87 ppm. The rank of the highest PAH concentration levels in order of decreasing in smoke included striped catfish oil, chicken skin oil, and beef loin oil, with values of 50.22, 35.07, and 33.62 ppm, respectively. A variety of fatty acids were found in animal oils, but some fatty acids, such as arachidic acid (20:0), mead acid (20:3), behenic acid (22:0), erucic acid (22:1), cervonic acid (DHA) (22:6), lignoceric acid (24:0), and nervonic acid (24:1), were not found in chicken skin oil or beef oil. Fatty acids in the striped catfish oil had longer carbon chains (20:0, 20:3, 22:0, 22:1, 22:6, 24:0, 24:1) compared to other animal oils and a higher degree of double bonds, thus giving a higher PAHs concentration. Conclusion: It can be concluded that PAH concentration present in the smoke of animal oils depends on the number of carbon atoms, the degree of double bonds in the molecules, and the types of fatty acids. DOI: 10.18502/jfqhc.10.3.13645http://jfqhc.ssu.ac.ir/article-1-1071-en.pdfpolycyclic aromatic hydrocarbonssmokefatty acidsmeat |
| spellingShingle | M. Noitubtim T. Kunanopparat W. Mingvanish P. Vongsawasdi The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process Journal of Food Quality and Hazards Control polycyclic aromatic hydrocarbons smoke fatty acids meat |
| title | The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process |
| title_full | The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process |
| title_fullStr | The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process |
| title_full_unstemmed | The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process |
| title_short | The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process |
| title_sort | effect of fatty acids and meat oils combustion on pah formation in smoke during grilling process |
| topic | polycyclic aromatic hydrocarbons smoke fatty acids meat |
| url | http://jfqhc.ssu.ac.ir/article-1-1071-en.pdf |
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