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KMID : 0380620090410040355
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.355 ~ p.361
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Influence of Polycyclic Aromatic Hydrocarbons Formation inSesame Oils with Different Roasting Conditions
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Seo Il-Won
Nam He-Jung
Shin Han-Seung
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Abstract
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Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by severalmeans including food processing methods such as smoking and direct drying and cooking. This study examined theconcentration of PAHs in sesame oils with various roasting temperatures (190, 220 and 250oC), methods (direct heatingvs. indirect hot air heating), and times (5, 10, 15, 20 and 25min). The PAHs in the sesame oils were analyzed usingliquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According tothe results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times.The sesame oil roasted at 250oC for 25min had the highest mean value of total PAHs (4.66μg/kg). The results of thisstudy suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.
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KEYWORD
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polycyclic aromatic hydrocarbons, benzo[a]pyrene, roasting, sesame oil
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