Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system

Se Jin Kang, Sung Yong Yang, Jin Won Lee, Kwang Won Lee

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.

Original languageEnglish
JournalFood Science and Biotechnology
DOIs
Publication statusPublished - 2019 Jan 1

Fingerprint

edible seaweed
Polycyclic Aromatic Hydrocarbons
flavorings
polycyclic aromatic hydrocarbons
Oils
Hot Temperature
heat treatment
oils
roasting
Food Handling
Benzo(a)pyrene
food processing
manufacturing
Temperature
temperature

Keywords

  • GC–MS
  • Polycyclic aromatic hydrocarbons
  • Processed food
  • Reduction
  • Seasoned-roasted laver

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

@article{bdcfa1d8c77141f9aa1c0f6769d96e8b,
title = "Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system",
abstract = "In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57{\%}) and roasting process (43{\%}). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35{\%}) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.",
keywords = "GC–MS, Polycyclic aromatic hydrocarbons, Processed food, Reduction, Seasoned-roasted laver",
author = "Kang, {Se Jin} and Yang, {Sung Yong} and Lee, {Jin Won} and Lee, {Kwang Won}",
year = "2019",
month = "1",
day = "1",
doi = "10.1007/s10068-019-00569-w",
language = "English",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",

}

TY - JOUR

T1 - Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system

AU - Kang, Se Jin

AU - Yang, Sung Yong

AU - Lee, Jin Won

AU - Lee, Kwang Won

PY - 2019/1/1

Y1 - 2019/1/1

N2 - In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.

AB - In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.

KW - GC–MS

KW - Polycyclic aromatic hydrocarbons

KW - Processed food

KW - Reduction

KW - Seasoned-roasted laver

UR - http://www.scopus.com/inward/record.url?scp=85062013727&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85062013727&partnerID=8YFLogxK

U2 - 10.1007/s10068-019-00569-w

DO - 10.1007/s10068-019-00569-w

M3 - Article

AN - SCOPUS:85062013727

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

ER -