Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study

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成果类型：

期刊论文

作者：

Ma, Jin-Kui;Li, Ke;Li, Xiang;Elbadry, Seham;Raslan, Amal A.;...

通讯作者：

Huang, X.-C.

作者机构：

[Li, Yan; Huang, Xiao-Chen; Ma, Jin-Kui] Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing 526061, Peoples R China.

[Li, Ke] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Li, Xiang] Zhaoqing Univ, Sch Environm & Chem Engn, Zhaoqing 526061, Peoples R China.

[Elbadry, Seham; Raslan, Amal A.] Zagazig Univ, Educ Vet Hosp, Fac Vet Med, Zagazig 44519, Egypt.

[Mulla, Zohair S.; El-Ghareeb, Waleed Rizk] King Faisal Univ, Coll Vet Med, Dept Publ Hlth, Al Hufuf, Saudi Arabia.

通讯机构：

[Huang, X.-C.] S

School of Food & Pharmaceutical Engineering, China

语种：

英文

关键词：

Edible oil;Egypt;Frying;Health risk assessment;PAHs

期刊：

Environmental Science and Pollution Research

ISSN：

0944-1344

年：

2021

卷：

期：

页码：

59784-59791

DOI：

10.1007/s11356-021-14755-z

基金类别：

This work was partially supported by the China Postdoctoral Science Foundation (No. 252221).

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Polycyclic aromatic hydrocarbons (PAHs) are environmental chemicals that are formed due to incomplete combustion of the organic matters, or during heat treatment of the food. The objectives of the present study were first to estimate levels of the 15-priority PAHs in the edible vegetable oil (corn oil, sunflower oil, olive oil, and canola oil) collected from Egypt. Furthermore, the effect of heat treatment on the formation of PAHs in the canola oil was further examined. In addition, dietary intakes and cancer risk among Egyptian consumers were ...

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Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study

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