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

doi:10.1007/s10068-019-00569-w

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

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

3 Citations (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 language	English
Pages (from-to)	1247-1255
Number of pages	9
Journal	Food Science and Biotechnology
Volume	28
Issue number	4
DOIs	https://doi.org/10.1007/s10068-019-00569-w
Publication status	Published - 2019 Aug 1

Keywords

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

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-019-00569-w

Cite this

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. / Kang, Se Jin; Yang, Sung Yong; Lee, Jin Won; Lee, Kwang Won.

In: Food Science and Biotechnology, Vol. 28, No. 4, 01.08.2019, p. 1247-1255.

Research output: Contribution to journal › Article › peer-review

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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}",

note = "Funding Information: Acknowledgements This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food in triplicate. Difference letters indicate significant differences at p \ 0.05 by Duncan{\textquoteright}s multiple range test Safety Hall (Seoul, South Korea) for providing the equipment and facilities. Funding Information: This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food Safety Hall (Seoul, South Korea) for providing the equipment and facilities. Publisher Copyright: {\textcopyright} 2019, The Korean Society of Food Science and Technology.",

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AU - Lee, Jin Won

AU - Lee, Kwang Won

N1 - Funding Information: Acknowledgements This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food in triplicate. Difference letters indicate significant differences at p \ 0.05 by Duncan’s multiple range test Safety Hall (Seoul, South Korea) for providing the equipment and facilities. Funding Information: This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food Safety Hall (Seoul, South Korea) for providing the equipment and facilities. Publisher Copyright: © 2019, The Korean Society of Food Science and Technology.

PY - 2019/8/1

Y1 - 2019/8/1

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.

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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

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Keywords

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