Abstract:
Dough sticks were experimentally fried in soybean oil, rice bran oil, and palm oil. The effect of various frying time on the polycyclic aromatic hydrocarbons (PAHs) present in edible oils was studied by measuring PAH content in the oil after frying. The results showed a clear increase in the content of Bap, PAH4, and PAH16 with increase in frying time. When fried for 32 h, soybean oil showed an increase in the content of Bap, PAH4, and PAH16 (μg/kg) from 1.58, 6.88, and 18.73 (initially) to 3.93, 10.35, and 56.10, respectively. The Bap, PAH4, and PAH16 content (μg/kg) of rice bran oil increased from 2.52, 6.50, and 25.53 to 3.10, 10.34, and 100.71, respectively, and that of palm oil increased from 1.67, 8.60, and 25.23 to 2.26, 10.95, and 59.98, respectively, upon frying for 32 h. The extent of increase was different for each component during the high temperature frying process. The PAHs showing the highest and lowest (quantities) increment in soybean, rice, and palm oils were acenaphthene and benzo[b]fluoranthene, acenaphthene and benzo[g,h,i]pyrene, fluorine and benzo[b]fluoranthene, respectively. Furthermore, a greater increase in the content of light-weight PAHs compared to that of heavy-weight PAHs was observed.
