Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying
| Autor: | Hoe Sung Kim, Se Jin Kang, Kwang Won Lee, Moon Jung Hwang |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Chrysene
Red peppers Hot Temperature Polycyclic aromatic hydrocarbon theater 01 natural sciences Chrysenes Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Pepper polycyclic compounds Benzo(a)pyrene Desiccation Polycyclic Aromatic Hydrocarbons Fluoranthene chemistry.chemical_classification Anthracenes Anthracene Fluorenes 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences chemistry Environmental chemistry Carcinogens Pyrene theater.play Capsicum Food Science |
| Zdroj: | Food chemistry. 297 |
| ISSN: | 1873-7072 |
| Popis: | Polycyclic aromatic hydrocarbons (PAHs) are primarily produced during the incomplete combustion of organic matter. PAHs are suspected endocrine disruptors and possible carcinogenic materials. The major sources of human exposure to PAHs are inhaled fumes and food. The aim of this study was to provide an alternative drying method to mitigate PAH formation in dried red peppers. We prepared dried red pepper samples using air-drying and heat pump-assisted drying methods, and measured the concentrations of four PAHs (PAH4), benzo[a] anthracene (B[a]A), chrysene (CHR), benzo[b]fluoranthene (B[b]F), and benzo[a]pyrene (B[a]P), in the resulting pepper samples. The PAH concentrations ranged from 3.61 to 18.0 µg/kg and from 2.22 to 8.35 µg/kg in the air-dried and heat pump-dried pepper samples, respectively. Overall, the results have shown that dried peppers contain PAH4, that the drying conditions for these contaminants should be optimized for mitigating the PAH formation in dried red peppers. |
| Databáze: | OpenAIRE |
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