title: Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao.
abstract: This study investigated the effects of frying conditions on the change, migration and correlation of polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (oxy-PAHs) in youtiao, a typical Chinese fried bread. PAH migration was evaluated using an isotope tracer method. High concentrations of oxy-PAHs, especially 9-fluorenone (1.75μg/kg) and anthracene-9,10-dione (6.41μg/kg), were detected. The results revealed that 1) prolonged continuous frying decreased parent PAH and oxy-PAH concentrations, 2) frying temperature and aluminium content did not have significant effects on parent PAH concentrations, 3) PAH migration rates (2.02-18.48%) varied significantly based on the frying oil type, and 4) the sum of five oxy-PAH concentrations was significantly correlated with the sum of 16 parent PAH concentrations in soybean oil-fried youtiao. Three oxy-PAHs (9-fluorenone, anthracene-9,10-dione, and 9,10-dihydrobenzo[a]pyren-7(8h)-one) were significantly correlated with their respective parent PAHs. The results might be helpful for further study and evaluation on oxy-PAHs and PAHs in fried foods.
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China.
authors.forename: Ge
authors.initials: G
authors.lastname: Li
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China; Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China. Electronic address: wushimin@sjtu.edu.cn.
authors.forename: Shimin
authors.initials: S
authors.lastname: Wu
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Jianxiong
authors.initials: J
authors.lastname: Zeng
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Wang
authors.affiliation: Instrumental Analysis Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China.
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Yu
mesh_terms: D000535:Aluminum / Q000737:chemistry*; D001939:Bread / Q000032:analysis*; D003296:Cooking; D006358:Hot Temperature; D010100:Oxygen / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis* / Q000737:chemistry*
chemical_list: D010938:Plant Oils; D011084:Polycyclic Aromatic Hydrocarbons; D000535:Aluminum; D010100:Oxygen
keywords: Aluminium; Change; Fried food; Frying condition; Migration; Oxy-PAHs; PAHs